The best simple Italian comfort dish is Chicken Cacciatore, which has chicken that falls off the bone in a rich, rustic sauce.
You won’t find a more delicious home-cooked supper than this one if you’re craving authentic Chicken Cacciatore, an Italian favorite.
Cacciatore is a simple family favorite that cooks itself on the stove or in the oven while filling your home with comforting fragrances.
Alla Cacciatore, which translates to “hunter-style” in Italian, is a dish that includes chicken (or rabbit), onions, tomatoes, herbs, vegetables, and typically wine or vinegar.
One of those recipes I came upon in a worn-out Italian cookbook years ago.
Your entire family will anticipate my cacciatore dish since I tweaked it every time I made it over the years until I finally got it just right.
Ways to make Chicken Cacciatore
This Chicken Cacciatore dish makes a simple, flavorful meal that can be put together in no time.
Chicken thighs are simmered and soaked in a hearty tomato Cacciatore sauce with garlic, bell peppers, onions, carrots, and olives until they come off the bone and melt in your mouth.
- Chianti Classico
- Pinot Noir
What makes an excellent side dish for Cacciatore Chicken?
- Mashed potatoes
For Low Carb:
- Cauliflower rice
- Zucchini Noodles
- Steamed vegetables
The flavors are even better the next day if there are any leftovers! For a ready-made dinner whenever you need it, you can even freeze it for up to three months in meal prep containers!
- 3 tablespoons olive oil, divided
- 6 bone-in skinless chicken thighs
- Salt and pepper, to season
- 1 medium onion, diced
- 2 tablespoons minced garlic, (or 6 cloves)
- 1 small yellow bell pepper (capsicum), diced
- 1 small red bell pepper (capsicum), diced, large carrot, peeled and sliced
- 10 oz (300g) mushrooms, sliced
- 1/2 cup pitted black olives
- 8 sprigs thyme
- 2 tablespoons each freshly chopped parsley and basil plus more to garnish
- 1 teaspoon dried oregano
- 150 ml red wine
- 28 oz (820g) crushed tomatoes
- 2 tablespoons tomato paste
- 7 oz (200g) Roma tomatoes, halved
- 1/2 teaspoon red pepper flakes
- Use salt and pepper to season the chicken.
- In a large cast iron skillet, heat 2 tablespoons of oil. For three to four minutes on each side, sear the chicken until brown. Take out of the skillet and place aside.
- Pan with remaining oil added. The onion should be sautéed for 3–4 minutes or until translucent. Add the garlic and heat for 30 seconds or until fragrant. Cook the vegetables for 5 minutes, until they start to soften, before adding the peppers, carrots, mushrooms, and herbs.
- Pour the wine in while scraping up any browned bits from the skillet’s bottom. Cook for 2 minutes, or until wine is reduced.
- Add tomato paste, Roma tomatoes, crushed tomatoes, and red pepper flakes. As desired, add salt and pepper to the dish. Following the directions below, add the chicken pieces back to the skillet and continue to cook on the stovetop OR in the oven.
For the stovetop
- Combine all the ingredients, cover with a lid, lower the heat, and let simmer for 40 minutes, or until the meat is falling off the bone while stirring occasionally. Add the olives and simmer for a further ten minutes. Serve right away after adding parsley as the garnish.
For the oven
- Cook for 50 minutes in a covered skillet at 375°F (190°C) in an oven that has been preheated. Once the chicken is cooked through and falling off the bone and the sauce has decreased, take off the lid, add the olives, and simmer for an additional 20 minutes.
Calories: 310kcal | Carbohydrates: 22g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 511mg | Potassium: 1157mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3880IU | Vitamin C: 77mg | Calcium: 97mg | Iron: 4mg