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Juicy chicken gently cooked in a savory tomato-wine blend makes up this old-world Italian Chicken Cacciatore. It's a down-home meal that combines moist meat, vibrant bell peppers, woody mushrooms, and fragrant herbs in a delightful mix. Every mouthful offers complex tastes that build through slow cooking, turning this into an unforgettable dinner for your family gatherings.
I've made this dish so many times I can tell you it's now what my family begs for every Sunday. The smell that wafts through our home as it bubbles away always brings everyone rushing to sit down ahead of time.
Key Components For Flavor
- Chicken thighs with bones: They pack tons of taste and stay super moist throughout the cooking.
- Red wine: Gives depth and works to soften the chicken.
- Real herbs: Thyme and parsley add brightness to the heavy sauce.
- Smashed San Marzano tomatoes: Make just the right sauce texture.
- Small bella mushrooms: Bring an outdoorsy flavor that goes well with the wine.
Putting Your Dish Together
- Setting The Foundation:
- Heat up a sturdy Dutch oven on medium-high. Rub chicken with sea salt and fresh black pepper. Pour olive oil in the pot and gently set chicken pieces skin down. Let them get nice and brown for 6 minutes without touching. Flip carefully and cook the other side for 4 minutes. Put aside on a dish.
- Making It Tasty:
- Turn heat down to medium. Toss in chopped onions and celery, mixing to lift all the yummy stuck bits. Cook until they start to get soft. Add cut peppers and mushrooms, waiting for their juices to come out. Mix in chopped garlic and herbs until you can smell them.
- Whipping Up The Sauce:
- Add wine, letting it cook down while scraping any leftover bits off the bottom. Pour in crushed tomatoes and warm to a light bubble. Put chicken back in, tucking pieces into the sauce. Cover and simmer on low for 45 minutes until meat pulls apart easily.
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In my Italian-American home growing up, I found out that taking your time matters with this meal. The more it simmers, the better everything blends. My grandma would start her cacciatore right after we got back from church, letting it bubble all afternoon long.
Great Side Choices
Make this hearty dish a full meal by adding smooth polenta, just-right pasta, or chunky Italian bread on the side. Want something lighter? Try it over baked spaghetti squash or with a fresh green salad.
Making It Your Own
Tweak this flexible dish to fit what you like by throwing in olives for tang, capers for saltiness, or anchovies for rich flavor. Want it hotter? Just add more red pepper flakes or some fresh chili peppers.
Saving For Later
Pop any extras in a sealed container and keep them in your fridge for up to four days. The taste actually gets better overnight. Warm it up slowly on your stove, adding a bit of chicken broth if the sauce needs thinning out.
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This Chicken Cacciatore has turned into my go-to dish for family meals and when friends come over. The mix of soft meat, thick sauce, and perfectly done veggies makes a meal that feels both country-style and fancy. It makes everyone happy while being pretty easy to cook, which means it's truly a special dish in my kitchen.
Frequently Asked Questions
- → Can I swap thighs for breasts here?
- Sure thing! Breasts work too, but thighs stay moister and pack more flavor during the cooking process.
- → Which wine should I pick for this?
- Try a medium red like Chianti, Merlot, or Sangiovese. No wine? Just use chicken stock instead!
- → How long do leftovers keep?
- Refrigerate for up to four days or freeze for three months in an airtight container.
- → What’s a good side for this meal?
- Pair it with pasta, polenta, rice, or just some crusty bread. Add a fresh green salad for balance.
- → Can I make this before the day I plan to eat it?
- Absolutely! The flavors get better overnight. Warm it gently before serving.