Chicken Cacciatore. Chicken Cacciatore Tips What is chicken cacciatore? The Italian word "cacciatore" translates to "hunter". This really does taste like it has simmered all day, and there is such depth of flavor." - France C.
Chicken cacciatore—or chicken in the style of the hunter—is a warm and hearty stewed dish from the Italian-American culinary canon.
This dish typically features browned chicken, herbs, garlic, tomatoes, mushrooms and other deeply flavorful vegetables.
On a cold winter night, this chicken cacciatore recipe is perfectly wonderful and a total crowd pleaser!
You can cook Chicken Cacciatore using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Chicken Cacciatore
- It's of Bone-in, Skin-on Chicken Breasts.
- Prepare of Bone-in, Skin-on Chicken Thighs.
- Prepare of San Marzano Tomatoes, chopped.
- It's of Cremini or Baby Portobello Mushrooms, quartered.
- It's of as needed Green, Red, and Yellow Bell Peppers, sliced.
- You need of White Wine.
- You need of Onion, sliced.
- You need of Garlic.
- You need of Oregano.
- It's of as needed Olive Oil.
- It's of as needed Flour.
- You need of as needed Salt & Pepper.
Return the chicken to the pot, nestling in the sauce. Chicken Cacciatore generally involves browning chicken pieces in a pot over high heat, then sauteing a mix of vegetables—onions, peppers, mushrooms, tomatoes—in the same pot. Spices are added, followed by a little wine, and the chicken and veggies are allowed to cook together in the oven long enough for magic to happen… And magic does happen. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. Cacciatore means hunter in Italian, and alla cacciatora translates to a 'hunter-style' meal with chicken (or rabbit), onions, tomatoes, herbs, vegetables, and usually wine or vinegar.
Chicken Cacciatore step by step
- Season some flour with salt & pepper. Lightly coat the chicken pieces, shaking off excess flour. (I use Chicken breasts and thighs.) Place chicken in a frying pan and just fry for color. Do not cook through! Remove chicken pieces and place in a baking pan..
- After removing chicken from pan...sauté the onions and garlic cloves. When the onions are just translucent, add in the peppers. When the peppers start to soften...remove everything from the pan and place in baking pan with chicken..
- Sauté mushrooms in same pan. When they start to soften and brown, remove from frying pan and mix together with the other ingredients. Note: nothing should be cooked all the way through..
- Add White Wine to the frying pan, simmer until it no longer smells like wine. The alcohol will cook out leaving behind a sweet fruitiness. After this occurs add in the tomatoes, salt & pepper, and oregano. When this thickens slightly (roughly 10 minutes from Wine start to thickening)...pour over everything in baking pan..
- If this dish is intended to be eaten on its own with some sliced Italian bread for dipping...the purée in the can of San Marzano tomatoes is enough to keep the "sauce" loose..
- If this dish is intended to be eaten over maccaroni (preferably a short pasta such as rigatoni or penne), you might want to add in tomato paste to thicken the "sauce"..
- Place in 350 oven for roughly 30minutes. Uncover and cook for another 30 minutes. Serve and Yum!.
This is one of those recipes I found years ago in an old, tattered Italian cookbook. Every time I'd remake it through the years, I'd adjust something in it to eventually reach a. There is a huge list of Chicken cacciatore recipes, get one closer to what you want to make. This was great as posted, thanks to the original poster. Chicken cacciatore and steak pizzaiola were the only meals I can recall where rice was served routinely.