My grandmother’s chicken cacciatore was a family favorite growing up. It is rich, soothing, and says “welcome home”. Yet another grandma Dotty comfort food! I’ve made it my own a bit over the years, adding capers (or black olives if you prefer) and fresh herbs.
What is Chicken Cacciatore?
Chicken Cacciatore is a rustic hunter style Italian classic with chicken, mushrooms, tomatoes, and herbs. Cacciatore means hunter in Italian. Hunters chicken is said to date back to the Renaissance period in Italy. Well off noblemen would hunt for their meals and make hunters stew.
Preparation
- You start by cutting up a whole chicken into its parts. If you don’t want to fuss with cutting up a whole chicken, you can buy the chicken parts instead. I like having a mix of breasts, thighs, and drumsticks but you can certainly go with all breasts or all thighs. Whatever you like!
- Then you sear the chicken on all sides in extra virgin olive oil. You may need to do this in batches. Remove the chicken from the pan, add more oil and saute the peppers, onion and garlic until soft.
- In a separate pan, saute the mushrooms in butter. My grandmother and mother loved sauteing mushrooms in butter for recipes, including this chicken cacciatore. The butter adds a creamy richness to the sauce and the mushrooms get nice and brown. But if you want to save yourself a pan and some fat, you can saute the mushrooms in the same pan you sauteed the peppers, onion and garlic in. Mix all of the vegetables in the pan.
- Next, return the chicken to the pan. Add the tomatoes, paste, vermouth and herbs. Mix well and simmer uncovered for 40 minutes or so until the chicken is falling off the bone.
- Stir in the capers and simmer for another 10 minutes. And viola! Chicken Cacciatore ready to be plated and enjoyed.
Note: The chicken may render a lot of fat. If it does, you will want to skim some of the fat before serving.
What to Serve with Chicken Cacciatore?
I highly recommend having a crusty baguette handy to sop up all of the delicious juices. You can also serve it over Chive Mashed Potatoes, polenta, pasta or rice.
Equipment
Large, deep non-stick skillet like this All-Clad 4 Quart Pan
PrintChicken Cacciatore
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
This rustic Italian comfort food was a staple growing up. The chicken falls off the bone and melts in your mouth!
Ingredients
- 5 tablespoons extra virgin olive oil, divided
- 1 large whole chicken, cut into parts, plus 2 skin-on thighs (because everyone wants a thigh!)
- Salt & pepper
- 1 onion, diced
- 1 red and 1 green pepper, diced
- 1 clove of garlic, minced
- 1 tablespoon butter
- 8 ounces button mushrooms, sliced
- 28 ounces each crushed tomatoes and diced tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons capers
- 1 tablespoon dry vermouth
- 1 teaspoon each: oregano, thyme, basil, minced; Plus a few sprigs for garnish (optional)
Instructions
1. Cut the chicken into parts and season with salt & pepper
2. Heat 1 1/2 Tbsp extra virgin olive oil in a large, deep non-stick skillet. Sear the chicken on both sides until nicely browned. You may need to do this in batches. Remove the chicken from the pan.
3. Add additional extra virgin olive oil if needed to the pan. Add the peppers, onion and garlic. Saute until tender, stirring often.
4. In a separate pan, melt the butter and saute the mushrooms until nicely browned. Add the mushrooms to the peppers & onions.
5. Return the chicken to the pan. Add the tomatoes, paste, vermouth and minced herbs to the pan. Mix well. Simmer uncovered for 40 minutes or until the chicken is falling off the bones.
6. Stir in the capers and simmer for another 10 minutes.
7. Serve with crusty baguette and/or over mashed potatoes, polenta or egg noodles. Garnish with a few sprigs of fresh herbs (optional).
Equipment
- Prep Time: 15
- Cook Time: 50
- Category: Meat & Chicken
- Method: Stovetop
Keywords: Chicken Cacciatore, Chicken, Italian, Comfort Food, Weekend Meals
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