Chicken Cacciatore
- By Amy Dong
- Published Oct. 7, 2013
- Updated Sep. 20, 2023
We are well into October, and I am noticing the yellow leaf piles adorning the still-green grass everywhere. The air is crisper in the mornings. Pumpkins of all shapes and sizes are starting to make appearances on neighbors’ porches.
It’s time for fall flower pots and cute little scarecrows. And plenty of fall flavors.
Video: Watch Us make This Recipe
We’ve yet to go pick our family pumpkins – one for each child to put on display. I may be lagging in my fall decor, but we’re up to speed with the edibles.
A few of my favorite fall eats include this luscious Apple Caramel Cinnamon Cake, moist Sweet Potato Cinnamon Muffins with Brown Sugar, and our best Pumpkin Spice Bread.
I like to mix up the sweet with the savory for every season. Our kitchen has been teeming with fall sweets (more on the way), but how about this rustic Chicken Cacciatore for a perfect cool-weather meal?
We always enjoy the rustic flavors of many Italian main dishes, and this Chicken Cacciatore does not disappoint. My past experiences with chicken cacciatore were mediocre versions, and subsequently, it was never on the top of my restaurant-ordering list.
This Chicken Cacciatore, however, is divine. I was blown away by the huge depth of flavor. By the perfect balance between savory, tanginess, and slight sweetness. The chicken is juicy and tender, basking in the richly flavorful broth.
This is the perfect fall dinner. It’s easy enough for a family weeknight meal, yet impressive enough for weekend dinner guests. Make it gluten-free by using rice or tapioca flour.
Enjoy!
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Chicken Cacciatore
Ingredients
- 12 fresh chicken thighs, skin-on, bone-in
- table salt
- freshly ground black pepper
- 1 cup all-purpose flour, make it GF with rice or tapioca flour
- Olive oil for saute
- 2 large red bell peppers, seeded and roughly chopped
- 3 carrots, peeled and roughly sliced
- 2 onions, roughly chopped
- 10 fresh garlic cloves, finely chopped
- 2 cups dry white wine, melange blanc or fume blanc work nicely
- 2 28-oz cans diced tomatoes with juices
- 2 cups chicken broth
- 2 TB white sugar
- 3 tsp dried oregano
- 8 oz baby portabella mushrooms, sliced
- ½ cup fresh basil leaves, coarsely chopped
Instructions
- Thoroughly dry chicken pieces with paper towels.
- In a small bowl, combine 3 tsp table salt with 1 tsp black pepper. Sprinkle a layer of this salt/pepper mixture evenly over front and back sides of chicken thighs. Place flour in a pan, and dredge chicken pieces to coat lightly on both sides.
- In a large heavy pot, heat 3 TB olive oil over medium high. Once oil is sufficiently hot, place a few pieces of chicken in the pan, taking care not to crowd, and saute until both sides are browned; about 5 min per side. Repeat 1-2 more times for remaining chicken. Add more oil as needed in between batches.
- Transfer chicken to a plate and set aside.
- If needed, add more oil to pan, and saute the bell pepper, carrots, onion, and garlic about 5 minutes. Season with 2 tsp salt and 1 tsp pepper.
- Add wine to the pot, and bring to simmer. Simmer 3 minutes or until the liquid looks reduced by half. Add tomatoes and juices, chicken broth, sugar, oregano, and mushrooms.
- Return chicken to pot and submerge in the sauce. Simmer over medium low heat about 45 minutes, uncovered.
- Transfer chicken to serving dish. Boil sauce about 3 minutes, spoon off excess fat from the top, and season with salt and pepper to taste.
- Pour sauce over chicken and garnish with fresh basil.
- Serve warm with rustic bread and/or pasta.
Nutrition (per serving)
Source: Chew Out Loud, adapted from Giada De Laurentiis
