If you are a fan of chicken and tomatoes, you are going to love this Italian classic, chicken cacciatore. Chicken cacciatore is a classic Italian dish that translates to “hunter’s chicken.” It’s traditionally made by braising chicken with tomatoes, onions, mushrooms, and herbs. The dish often includes ingredients like garlic, olives, and sometimes wine to enhance the flavors. It’s a hearty, rustic meal typically served with pasta, polenta, or crusty bread.


Key Ingredients & Substitutions:

  1. Chicken Thighs – I like to use boneless, skin on chicken thighs for this for the best flavor. You can also use skinless / boneless, or bone in too. Do not use chicken breast, it is too lean for this method of cooking.
  2. Onions and Mushrooms – These are the main vegetables in this dish, omit if desired. Other vegetables that would work are bell peppers.
  3. Pureed or Crushed Tomatoes – I like to use canned tomatoes for this dish for the best and most concentrated flavor. You can also use diced tomatoes here.
  4. Red Wine – Make sure to use a dry red wine for this recipe! You don’t want it to be sweet. Omit if you cannot eat wine.
  5. Olives – Olives add a nice briney flavor to this dish. I used black, but you can use any olive you like.








@kellyscleankitchen

How ro make chicken cacciatore #chickencacciatore #chicken #cooking

♬ On an Evening in Roma – Dean Martin
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 1 Hr
  • TOTAL TIME: 1 Hr 20 Mins

Ingredients:

  • 6 chicken thighs, skin on, bone removed
  • Salt and pepper to taste’
  • ½ pound mushrooms, sliced
  • 1 onion, diced
  • 1 celery rib, diced
  • 1 carrot, diced
  • 5 garlic cloves, minced
  • 1 tsp thyme, dried
  • 2 tsp oregano, dried
  • 1 cup red wine
  • 1 28-ounce can crushed tomatoes
  • ½ cup olives, sliced
  • Minced parsley for garnish

Preparation:

STEP 1.

Season the chicken with salt and pepper and set aside. Do this thirty minutes before cooking for optimal flavor. Make sure to place skin side down on a paper towel to pick up any moisture.

STEP 2.

In a large stainless steel pan with higher sides, add the chicken skin side down. Turn the heat to medium and allow for the fat to render out and the skin to cook. Cook until the skin is golden brown and released from the pan, 10-15 minutes. Remove from the pan and set aside.

STEP 3.

In the same pan over medium heat, add the mushrooms and saute until browned, around 10 minutes. Add the onions, celery and carrots and saute until translucent, salting as you go. This takes around 8 minutes. Add the thyme, oregano and garlic and saute another two minutes, until fragrant. Deglaze the pan with red wine and scrape up any bits off the bottom. Simmer until the wine is reduced by half.

STEP 4.

Stir in the tomatoes, olives and add the chicken back in. Season everything with salt and taste to make sure it is good. Bring it up to a low simmer and top with a lid. Simmer for 45 minutes, or until the chicken is moist and falling apart.

STEP 5.

Serve and enjoy!

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