How long it takes: 1 hour, 20 minutes, but mostly hands-off Equipment you’ll need: oven-safe Dutch oven, tongs Servings: 6 Husband-approved. As I was developing this recipe, my ex-Marine hubby, told me that chicken cacciatore was his favorite MRE, so I was hoping that this would be at least better than that. I should be able to cook a meal better than something that can withstand a parachute drop from 1,250 feet and stay edible for up to three years. (I did. He loves it. I think you will, too!) This is a family dinner recipe but it’s perfect for entertaining, too. The ingredients are pretty simple and it’s not difficult to make.
Ingredient Notes
You’ll need a Dutch oven with a lid, or any other large pan that can go from stovetop to oven.
Chicken Thighs: Use bone-in, skin-on for the most flavor. If you prefer white meat, that’s fine but bone-in, skin-on breasts are more flavorful. The chicken is seasoned with salt and pepper and dredged in flour before it hits the pan to brown in a little olive oil. Vegetables: Green and red bell peppers, onion, mushrooms, canned tomatoes, and garlic add so much goodness to this saucy dish. Dry White Wine: A pretty good amount of wine is added to the pan. Red wine would be acceptable as well. Use a wine that you would drink but not the most expensive wine you have. Make sure to choose a dry, not sweet, wine. Oregano, Thyme, Red Pepper Flakes: Fresh herbs or dried, it’s up to you. If you use fresh herbs, you’ll need to use more. The ratio is 1 tablespoon fresh = 1 teaspoon dried.
How to make chicken cacciatore
This is basically a stew. If you know how to make beef stew, you can handle chicken cacciatore. It just has a fancier name. Here’s how it goes: Brown chicken. Season the chicken with salt and pepper and then coat in flour. Brown chicken thighs in a little oil. Cook vegetables. Remove them from the pan and add sliced peppers and onions. Sauté the vegetables until they begin to get tender. Add the garlic and mushrooms and cook briefly. Add the herbs and seasonings, along with the wine. Cook, deglazing the pan and reducing the wine, just a few minutes. Add a big can of tomatoes, and stir to combine. Add chicken back to pan. Nestle the browned chicken into the sauce. Bake. Cover the pan and bake for 45 minutes, uncover and bake an additional 15 minutes. While your chicken cacciatore is baking, decide what you want to serve with it and get it going.
Serving Suggestions
Sides: Chicken cacciatore is often served with mashed potatoes or polenta, similar to this Italian pot roast. Wilted greens, like spinach or Swiss chard, are a traditional side dish, too. Crusty bread is great for soaking up the flavorful juice. Pasta: Of course, pasta or noodles are always great with a saucy dish like this. Try egg noodles, spaghetti, rotini, or another hearty pasta that will hold up well to this thick sauce. I like to use whole wheat pasta to increase the nutritional content. Wine: There’s some debate about which wine goes best with a rich tomato sauce like this. It seems to be a matter of personal preference. Here’s what we like but feel free to experiment: Chianti, Zinfandel, Sangiovese, or Pinot Noir, and if you’re more of a white wine fan, try a dry Gewürtztraminer.
Possible Recipe Variations
Substitute chicken breasts or use a mixture of both dark and white meat. Remove the skin if you prefer, either before browning or before serving. Substitute red wine instead of white wine in the sauce. Go fresh: Use fresh tomatoes instead of canned, or fresh herbs instead of dried. Make it spicy: Increase the garlic or red pepper flakes if you like it spicy. Add a garnish: chopped fresh parsley or Parmesan cheese. Not in the mood for Italian? Try slow cooker Moroccan chicken thighs with butternut squash. It’s really easy and so good. Another favorite is one pan tarragon chicken with vegetables.
Make Ahead Ideas
Wash and slice the onions, bell peppers, and mushrooms ahead of time and refrigerate. If you’re planning on using fresh herbs, make sure they’re washed and ready.
Storage & Reheating Tips
Refrigerate/freeze: Leftover chicken cacciatore can be stored in the refrigerator in a covered container for up to four days, or in the freezer for up to one month. Reheat: To reheat, simmer over low heat in skillet until heated through. If frozen, thaw overnight in the refrigerator before reheating for best results.
Leftover Love
Chicken cacciatore, like most stews and soups, is really good leftover. To make it into something just a little different, remove the chicken from the bone and shred it. Stir the meat into the sauce, mix it with cooked pasta and 1 cup shredded mozzarella (depending on how much you have leftover), and put it into a greased casserole dish. Top it with another ⅓ cup cheese and bake at 350°F for 25 to 30 minutes or until cheese is melted and casserole is heated through. Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #26. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
