I have been making this wonderful "Hunter's Chicken" known as Chicken Cacciatore since I was 14 years old. It is also one of the first dishes I made for my husband when we were dating. It is still my go-to dish since this hearty Italian dish is always a winner, the ingredients are simple, and the recipe is easy to make.
Here is an old recipe card that I used when I was around 12 to 14 years old.
I have adapted the recipe over the years, but I still have the recipe card!
Cacciatore means "hunter" in Italian since it was hunters who first ate this dish.
Chicken Cacciatore is a classic Italian dish originating in Central Italy during the Renaissance period.
Typically, this dish is prepared with chicken thighs (and originally rabbit), tomatoes, mushrooms, wine, and herbs. Traditionally, it was served with rustic bread or polenta, but today it is most often served with pasta or rice.
Ok, enough with the history! The bottom line is it is super easy to make, especially the recipe below, and it is delicious! It tastes like you have cooked it all day long, and it is a one-pot dish...super bonus! Well, a two-pot dish if you serve it with noodles or rice.
I love the combination of chicken, tomatoes, garlic, onions, and wine! It is so yummy, and my whole family loves it! The wine cooks out so it is perfectly safe for children, but if you prefer, chicken stock can be substituted for the wine. This recipe uses chicken thighs, and chicken thighs are always a good choice because they stay moist and do not dry out like chicken breasts.
Also, this recipe is made more simple by using skinless, boneless, chicken thighs.
The chicken thighs cook a little quicker, and without the skin, the dish is healthier. It is also easier to eat. My kids are not crazy about using a fork and knife to cut around the bones of a chicken thigh in the sauce.
However, some would argue that you are sacrificing some of the taste and I would agree. Anytime you leave the bone in the meat you will get a richer flavor, in my opinion. So make the chicken to your preference. You can easily use bone-in and skin-on chicken thighs. Just cook the dish a little longer.
Also, I will give you some additional ingredients you can add to "spruce up" the dish a little or make it a little different. I have added olives, capers, and even feta cheese. I love all of those combinations, they may not be traditional, but they are delicious!
The Ingredients:
6- 8 Boneless, skinless, chicken thighs. Feel free to use thighs that are bone-in and skin-on. I would probably limit the thighs to 6 since they tend to be bigger.
Salt and pepper
Granulated garlic or garlic powder to sprinkle on the chicken liberally
1/2 cup of flour for lightly dusting
1/4 cup of olive oil
1 medium onion chopped
1 medium green pepper chopped (optional)
1/4 pound or more of mushrooms (any variety) cut in half or quarters for larger mushrooms, OR a 4 ounce can of mushrooms (optional)
4 garlic cloves, minced
1 teaspoon each of finely chopped fresh basil and oregano (and/or rosemary) or you can use 1/2 teaspoon of dried herbs.
1/2 cup of sherry or any good quality dry red or white wine. Chicken stock can be substituted for the wine.
1 16 ounce can of whole peeled tomatoes, I prefer the Cento Italian brand of San Marzano tomatoes since they are good quality and tend to be naturally sweeter.
1 Box of cooked spaghetti. I used Banza made from Chickpeas. It has 20 grams of protein and 8 grams of fiber! But use what you like. Rice would work as well.
Fresh Parmesan cheese, parsley, oregano, and/or basil to garnish.
Additional Ingredients to change it up:
1/2 cup to 1 cup of halved pitted black or green olives
2 tablespoons of drained capers
Feta Cheese to sprinkle on the top
Directions:
1. Make sure the chicken is not super cold. Leave it out for 30 minutes to an hour to get it closer to room temperature. This enables the chicken to cook more evenly, and not be undercooked in the middle and overdone on the outside.
2. Wipe down the chicken with paper towels. The drier the chicken the more it will crisp up and brown instead of steam.
3. Sprinkle the chicken with salt and pepper and granulated garlic. Lightly dust with flour. The flour will also help to crisp up the chicken and it will also thicken the sauce.
4. Heat the oil in a large skillet to medium-high heat. When the oil is hot, carefully add the chicken and brown on both sides. The chicken does not need to be cooked through at this point, just browned. If all the chicken cannot fit into the pan, cook it in batches.
5. Add chopped onions, green peppers, mushrooms, garlic, oregano, and basil. Stir gently and cover for 3 minutes or so until veggies soften. Note: If there is not enough room in your pan for the chicken and the veggies, take out the chicken and cook the veggies separately. Then add the chicken back to the pan.
6. Pour wine over the chicken and scape up the bits at the bottom (deglaze the pan). Then cover and simmer for 5 more minutes.
7. Crush the tomatoes in a bowl with a masher or with your hands! Ewww! I know but it is the easiest way to do it. Make sure your hands are clean of course!
My favorite Italian tomatoes!
8. Add the tomatoes; cover and simmer for 20-30 minutes or until the chicken is tender and cooked through.
Feel free to simmer the chicken longer if you have time. This will deepen the taste and thicken the sauce. If you remove the lid and continue to simmer, this will help the sauce reduce and thicken even more if needed.
9. Shake or gently stir the pan occasionally to prevent sticking. Taste the sauce and adjust the spices.
*Always taste your food if possible before you serve it! Many times it just needs a little something.
I have fond memories of my mom having me taste a dish she was cooking and ask, "What does it need?" The answer usually is a little more salt or garlic!
10. Cook the pasta according to the directions. I used Banza Spaghetti made from Chickpeas, but use whatever pasta or rice you like.
For Regular Wheat-based Pasta
Be sure to heavily salt the water once the pot boils and you have added the pasta.
Save about 1/2 cup of the cooking liquid (hot water that you used to cook the pasta). Add the hot water to the sauce. It adds flavor and helps to thicken the sauce. It also helps the sauce stick or cling to the pasta. That is why you don't rinse starchy pasta. You need the extra starch for flavor and structure.
*Note: This is not relevant for vegetable-based pastas like the chickpea pasta below. Most vegetable pastas tell you to rinse the pasta once it is finished cooking.
11. *For some variety: At the end of the cooking time, add the additional ingredients such as olives, capers, and sprinkle with feta cheese.
12. Arrange the spaghetti in the bowls and cover it with chicken and sauce. Garnish with fresh herbs and cheese if desired. Or add the additional ingredients.
Great meal for the family, or even a romantic meal with your sweetheart. ❤️
Serve with wine and enjoy! Buon Appetito!
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