How to Make Chicken Cacciatore

Chicken cacciatore, or "hunter's chicken," is a quick and easy dish to create at home.

Instructions

  • Step 1: Heat oil Pour two tablespoons of oil into the skillet and turn the burner to medium. When the oil begins to shimmer, add the sliced onions and garlic and cook, stirring, for eight to 10 minutes, until the onions are soft and translucent.
  • Step 2: Season the chicken While the onions and garlic are cooking sprinkle both sides of each chicken thigh or breast liberally with salt and pepper.
  • Step 3: Cook chicken Remove the onions and garlic and set them aside. Add the rest of the oil to the pan and heat it on medium until it shimmers. Then add the chicken, skin-side down, and cook it for eight minutes, turning it once after four minutes.
  • Step 4: Add wine and tomatoes With the heat still on medium, add the wine and simmer for three minutes. Then, add the tomatoes.
  • Step 5: Simmer Make sure the chicken pieces are skin-side up, and turn the heat down to medium-low until the liquid in the pot reaches a simmer. Partially cover the pot with the lid, and cook the stew over medium-low heat, stirring occasionally, for 30 minutes, until the chicken is tender and a third to a half of the liquid from the tomatoes has evaporated.
  • Step 6: Add other ingredients Return the onions and garlic to the pan, and add the rosemary and basil. Add the bell pepper, zucchini, and mushrooms, if using. Stir, and taste for seasoning.
  • Step 7: Serve Smother a plate of pasta with a hearty helping of chicken cacciatore, and serve.
  • FACT: Chicken cacciatore is believed to have originated in Tuscany – a region of Italy known for its hearty cuisine.

You Will Need

  • 1/4 cup
  • plus 2 tbsp. of olive oil
  • 1 onion
  • thinly sliced
  • 3 cloves of garlic
  • crushed
  • Salt
  • Ground black pepper
  • 3 lb. boneless chicken thighs and breasts
  • with skin
  • 1/2 c. white wine or dry red wine
  • 1 32-ounce can of tomatoes or 2 lb. of fresh tomatoes
  • chopped
  • 1 tbsp. chopped fresh or dried rosemary
  • 1/3 c. chopped fresh basil
  • A deep
  • heavy bottomed skillet with lid
  • A bell pepper
  • seeded and chopped
  • A zucchini
  • chopped
  • 1 c. chopped wild mushrooms

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