Chicken Cacciatore is a classic Italian dish that’s both hearty and comforting. It translates to “hunter’s chicken” and is known for its rich flavors from tomatoes, bell peppers, and a mix of herbs. This recipe from Lidia Bastianich is straightforward and brings an authentic taste of Italy to your kitchen. Whether you’re cooking for your family or hosting a dinner, Chicken Cacciatore is always a crowd-pleaser.
| Servings | Total |
| 4 | 1hr 15mins |
History of Chicken Cacciatore Recipe
Chicken Cacciatore, or “Pollo alla Cacciatora,” dates back to the Renaissance period in Italy. It was originally a dish prepared by hunters who would cook wild game, such as pheasant or rabbit, with tomatoes, onions, herbs, and wine. Over time, chicken became a popular substitute due to its accessibility and affordability. Today, it remains a staple in Italian cuisine, cherished for its robust flavors and simplicity.
Why Chicken Cacciatore Recipe
Chicken Cacciatore is loved for its rich, savory taste and tender, juicy chicken. It’s a versatile dish that can be enjoyed on its own or with various sides. The combination of vegetables and herbs creates an incredibly flavorful sauce, making it a favorite among Italian food enthusiasts.
What is the Chicken Cacciatore Recipe Made of?
Let’s take a look at what makes up this delicious dish:
- Chicken: Skin-on, bone-in chicken pieces are traditionally used for this recipe.
- Veggies: Onions, bell peppers, and mushrooms add color, flavor, and texture.
- Sauce: A simple tomato sauce with white wine and herbs brings everything together.
What to Have with Chicken Cacciatore Recipe
Chicken Cacciatore pairs well with a variety of sides. Traditionally, it’s served with pasta or polenta, but you can also enjoy it with a crusty loaf of bread to soak up the delicious sauce. For a lighter option, try it with a simple green salad or steamed vegetables.
Is Chicken Cacciatore Recipe Healthy?
While not exactly diet food, Chicken Cacciatore can be a healthy option depending on how you prepare it. Skinless, boneless chicken thighs can be used for a lower-fat option.
Kitchen Equipment
- Large skillet or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2 ½ pounds)
- Kosher salt
- 3 tablespoons olive oil
- 1 sweet onion, thickly sliced
- 1 yellow bell pepper, thickly sliced
- 8 ounces cremini mushrooms, quartered
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- Freshly ground black pepper
- Pinch of red pepper flakes (optional)
Directions:
- Season the chicken with salt.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Brown the chicken on all sides, then remove it to a plate.
- Sauté the onion and pepper until softened.
- Add the mushrooms and cook for a few more minutes.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom.
- Add the crushed tomatoes, water, oregano, salt, and pepper.
- Return the chicken to the pot, nestling it in the sauce.
- Simmer for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve immediately with your favorite sides.
Tips
- You can add other vegetables to this dish, such as carrots, celery, or zucchini.
- If you don’t have white wine, you can use chicken broth instead.
- For a thicker sauce, simmer it uncovered for a longer period.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
Lidia Bastianich Chicken Cacciatore is a timeless Italian dish that brings warmth and comfort to any meal. Its rich, hearty flavors make it a favorite for family dinners and special occasions alike. Try this recipe and share it with your loved ones. If you enjoyed this recipe, don’t forget to subscribe to our blog for more delicious and authentic Italian recipes.
MORE RECIPES
Lidia Bastianich Chicken Cacciatore Recipe
Equipment
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2 ½ pounds)
- Kosher salt
- 3 tablespoons olive oil
- 1 sweet onion, thickly sliced
- 1 yellow bell pepper, thickly sliced
- 8 ounces cremini mushrooms, quartered
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- Freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Season the chicken with salt.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Brown the chicken on all sides, then remove it to a plate.
- Sauté the onion and pepper until softened.
- Add the mushrooms and cook for a few more minutes.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom.
- Add the crushed tomatoes, water, oregano, salt, and pepper.
- Return the chicken to the pot, nestling it in the sauce.
- Simmer for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve immediately with your favorite sides.
FAQs
- How long does it take to cook Chicken Cacciatore? It takes about 30-40 minutes to cook the chicken and simmer the sauce.
- Can I use boneless, skinless chicken breasts? Yes, you can, but they may dry out more easily than bone-in, skin-on chicken pieces.
- What is the best way to serve Chicken Cacciatore? Serve it with a side of pasta, rice, or mashed potatoes.
I hope you find this Recipe informative. If you have any further questions please let me know!