Want more Italian recipes? Try Tomato and Basil Bruschetta, Classic Italian Risotto, or Chicken Parmesan.
Why we love this recipe:
Alex and I love making this recipe for Sunday lunch because it is a classic chicken preparation that lends itself to being shared leisurely with family and friends amid much chatter in a relaxing weekend moment. The flavors are intense, and the chicken should come out so tender that you don’t need a knife to cut it. Using a typical Italian expression, “You can cut it with a breadstick,” meaning it should almost melt in your mouth. It is a rustic recipe of Tuscan origin, where you use everyday ingredients from the fridge. It’s full of flavor and yet rich in taste. What’s left in the pot is a delicious sauce that lends itself to scarpetta, or a wonderful sauce that must be mopped up with a piece of bread. It is irresistible.
The Crucial Steps in the Recipe:
This is a simple recipe, but some of these steps are essential: Massage the chicken generously with salt, pepper, and oil to season it evenly. Brown the skin of the chicken well to prevent the skin from breaking apart during cooking. Make the soffritto (a blend of vegetables): chop all the vegetables well, making sure they are all the same size. The mushrooms, which are responsible for giving creaminess to the sauce, should also be the same size. We love pitted green olives, but we have also experimented with a mix of black and green: the result is terrific either way. Last but not least, use red wine or white wine, but red gives more flavor and intensity to the final dish. Cook over medium-low heat: do not rush, as this recipe takes time. The chicken must cook long enough to reach the perfect final texture.
Recipe Variations:
Chicken Breasts may be used instead of thighs. Chicken Cacciatore in bianco: This recipe has tomato, but you can also make chicken cacciatore in a white sauce, “in bianco” as we call it, which is a great variation. Just cut out the tomatoes. Add Anchovies in oil or salt, and then reduce the amount of salt used in the recipe. The Herbs: you can add or substitute sage, thyme, marjoram, oregano, and tarragon, eithe fresh or dried. Add Potatoes halfway through cooking to make this dish more comforting; Add Bacon Bits (about 100g) , when sautéing the vegetables, to make the recipe more flavorful.
Serve Chicken Cacciatore with:
Baked potatoes or classic rustic bread are great for sopping up the flavors you used in the chicken recipe (rosemary, sage); Green salad if you want some fresh greens along with your chicken dish. Wine: The best wine is a young, fresh red without bubbles, not too aged.
Make Ahead, Storage, and Freezing instructions
To Make Ahead: Chicken Cacciatore can be prepared a day ahead, as the taste and flavors get stronger, and taste even better. We prepared it on Saturday afternoon, refrigerate overnight and reheated it to share on Sunday for lunch. To Store: Leftover Chicken Cacciatore for a few days in the refrigerator, tightly covered with plastic wrap. If any sauce is left over, make “scarpetta” with rustic bread- this is the best way to enjoy it. And if more is left in the pot, keep it in the freezer to make a special pasta sauce. To Freeze: Place chicken cacciatore in a freezer safe container and freeze for up to 30 days. Thaw completely in the fridge before re-warming on the stove. For more delicious Italian recipes, visit StefaniasKitchenette.com. This post contains affiliate links.
