For years, people have warmed their hearts and sated their appetites with the rustic and filling Italian chicken stew known as chicken cacciatore, or pollo alla cacciatora. This recipe, which has its roots in the Italian countryside, is called "hunter's-style chicken," a reference to the peasant hunters who would cook whatever they caught with herbs, vegetables, and a little wine. This meal is a classic comfort food staple all around the world because it combines powerful flavor with simplicity.
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A Recipe With Strong Italian Origins:
Cacciatore, which translates to "hunter" in Italian, is a stew that was historically made with wild game like pheasants or rabbits. Chicken's accessibility and tenderness made it the most widely used protein over time. Depending on the local components, each Italian area adds a unique spin to the dish. It is frequently served with mushrooms and maybe even creamy polenta in the north. The dish may incorporate red peppers or capers and be more spicy in southern Italy.
The versatility of chicken cacciatore while maintaining its substantial, comforting core is what makes it so alluring. It is a true "one-pot meal" that is incredibly tasty and gratifying with simple cupboard ingredients.
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Important Components:
Despite the fact that there are numerous methods to modify chicken cacciatore, these essential ingredients serve as the dish's foundation:
Chicken:
Because of their rich flavor and tenderness, bone-in, skin-on chicken drumsticks or thighs are recommended. In other variations, a whole, chopped chicken is used.
The flavor profile is built upon the aromatic mainstays of onions and garlic.
Bell peppers:
Usually yellow or red, they add a touch of sweetness.
Tomatoes:
Diced or crushed tomatoes are simmered to create a flavorful, thick sauce.
Herbs:
The meal gains a herbal backbone with the addition of bay leaves, thyme, rosemary, and oregano.
Wine:
To deglaze the pan and give the sauce depth, red or white wine is used.
Optional olives and capers:
Often used in southern Italian cooking, these salty ingredients provide a sharp contrast to the tomato-based sauce.
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Ingredients for Chicken Cacciatore:
6 chicken thighs, skin-on and bone-in
Salt and freshly ground black pepper
Two teaspoons of the olive oil
1 sliced onion
Sliced red bell pepper, one
Sliced yellow bell pepper, one
Three garlic cloves, chopped
One tsp dried oregano
Optional: 1/2 teaspoon of crushed red pepper flakes
3/4 cup of red wine (or white wine) that is dry
One 28-oz can of crushed tomatoes
One-half cup of chicken broth
Two teaspoons of capers, if desired
Half a cup of pitted green or black olives (optional)
Two fresh thyme sprigs or one teaspoon of dried
A single bay leaf
To garnish, use fresh parsley.
Directions:
Season the chicken and sear it.
Add plenty of salt and pepper to the chicken pieces. Heat the olive oil in a big pan or large Dutch oven over medium-high heat. Skin-side down, add the chicken and sear it for 5 to 6 minutes on each side, or until it is browned. Take it out and put it aside.
The vegetables are sautéed.
Add the cut peppers and onions to the same pan. Cook until softened, about 5 to 7 minutes. Add the red pepper flakes, oregano, and garlic. Continue to sauté for one more minute.
Use Wine to Deglaze
Scrape the bottom of the pan to lift the brown pieces, which are the taste gold, and pour in the wine. To gradually decrease it, let it simmer for two to three minutes.
Prepare the stew.
Add the chicken broth, smashed tomatoes, bay leaf, capers, thyme, and, if using, olives. Mix thoroughly to incorporate. Return the chicken pieces, skin-side up, to the pan.
Reduce to the Perfect Simmer
Lower the heat to low, partially cover, and simmer until the chicken is soft and cooked through, about 35 to 40 minutes. Cover and boil for another 10 minutes to thicken the sauce if it's too thin.
Serve after garnishing.
Take off the thyme sprigs and bay leaf. Before serving, garnish with freshly cut parsley.
Serving Recommendations
When it comes to side dishes, chicken cacciatore is very adaptable. Pass it along:
Pasta: The saucy richness is captured on a bed of spaghetti or fettuccine.
Creamy polenta is a classic and comforting accompaniment.
Crusty bread is ideal for soaking up the remaining sauce.
Mashed potatoes: For an incredibly cozy, hearty supper.
The flavors continue to mingle the following day, making it even better. You can freeze leftovers for up to a month or keep them in the fridge for up to four days.
Advice for the Greatest Cacciatore of Chicken:
For more taste and juiciness, use bone-in chicken.
Browning adds a deep layer of umami, so don't rush it.
Tailor it to your preferences by adding carrots, mushrooms, or even a little balsamic vinegar for a tart twist.
Add some brightness by finishing with fresh herbs like parsley or basil.
A timeless classic,
Chicken cacciatore is more than simply a dish; it's a nod to generations of Italian home cooks who understood the power of tender, fresh ingredients cooked with love. This recipe adds cosiness and happiness to any table, whether you're preparing it for your family on a weeknight or throwing a small dinner party.
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