Chicken Cacciatore – Also known as hunter’s stew, cacciatore is a hearty mixture of tomatoes, red peppers, onions, herbs, and sometimes wine. It’s the perfect Sunday night meal!
I am thrilled to share my recipe for Chicken Cacciatore that I have been making for years. Also known as hunter’s stew, cacciatore is a hearty mixture of tomatoes, red peppers, onions, herbs, and sometimes wine. I use white wine in this version but I bet a nice Marsala would be excellent with some modifications. What I like about this particular recipe is that everything is made in one pot.
As I was making this chicken cacciatore, I almost devoured the chicken after I browned it. I suddenly had an extreme lust for fried chicken. But, thankfully, the fact that the chicken wasn’t fully cooked at that stage kept me from devouring it on the spot. And it paid off because I love this amazing dish. It doesn’t have any complexity to it really, but the robust combination of the white wine and capers do raise the bar on family meals. In the interest of full disclosure though, my son wouldn’t eat it. The big chunks of onions scared him off. Oh, and he has an aversion to all forms of chicken so that didn’t help.
Oh, and I am very happy with how the pictures of the chicken cacciatore turned out. But a funny thing happened. Although my photos aren’t that good, it got me thinking about those recipes that look gorgeous but absolutely cannot be reproduced. I once saw a mouth-watering version of sesame chicken where half the instructions were missing. It probably makes me a bit odd that I go out of my way to pin ugly recipe photos. Does anyone else do that? Oh sure, I have tons of pretty ones too, but I refuse to pin or save something just because it has sprinkles or fresh orange slices styled just so. Does that make me a hypocrite now? (if you ever find a typo or have a question, please, please tell me!)
- 4 chicken thighs
- 2 chicken breasts with skin and bones
- 1 tsp Salt
- 1 tsp ground pepper
- 1/2 cup All Purpose Flour for dredging
- 2 1/2 Tbsp olive oil
- 1 red bell pepper rough chopped
- 1 yellow onion rough chopped
- 4 garlic cloves minced
- 2 tsp dried oregano
- 1/2 cup dry white wine
- 28 oz can of diced tomatoes
- 1 cup Chicken Broth
- 3 Tbsp capers
- Sprinkle the salt and pepper over each chicken piece. Dredge through the flour to coat.
- In a large, deep skillet or dutch oven, heat the olive oil over med-high heat. Add the chicken pieces to the pan and fry until brown, about 5 minutes per side. Work in two batches if necessary. Transfer the chicken to a plate lined with paper towels.
- Reduce heat to medium. Reserve 1 tbsp of the oil liquid in the pan and throw away the rest. In the same pan, add the onion,peppers, garlic, and oregano. Saute until tender, about 4-5 minutes. Add the wine and simmer for 2 minutes.
- Add the tomatoes with their juice, chicken broth, and capers. Bring to a simmer. Add the chicken pieces back into the pan and sink them into the sauce. The sauce will not cover the chicken entirely. Continue simmering until the chicken is fully cooked, about 25-30 minutes.
- Transfer the chicken to a plate. If a thicker sauce is desired, boil the sauce about 3-5 minutes. Spoon the sauce over the chicken and serve.
Have a great day!
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