Chicken Cacciatore
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
395 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chicken Cacciatore
Description
In Chicken Cacciatore, whole cut-up chicken is seasoned and browned to develop a golden crust, then cooked with a blend of sautéed onions, garlic, celery, and bell pepper. The addition of canned diced tomatoes with their juice forms a bright tomato-based sauce. Fresh thyme and a bay leaf deepen the herbal profile. This combination simmers gently covered for about an hour, allowing the chicken to become tender and absorb the savory sauce flavors.
Traditionally, this dish is served over long ribbon-shaped pasta such as spaghetti or fettuccini to catch the sauce, though it can also be enjoyed with creamy polenta. Its robust sauce and tender chicken make it suitable for a main course dinner. Leftovers store well for up to three days and are best reheated gently on the stovetop to maintain moisture and flavor.
The recipe suggests optional wine addition during vegetable cooking to enhance depth. The use of fresh herbs and the layering of cooking steps contribute to a well-rounded, rustic Italian meal experience.
Ingredients
- 1 chicken approximately 3 pounds, cut-up, whole
- ¼ cup olive oil
- 1 onion diced, medium
- 4 cloves garlic minced
- 1 rib celery diced
- 1 bell pepper cut in strips
- 29 ounces diced tomatoes canned with juice
- 4 thyme springs, fresh
- 1 bay leaf
- ¼ cup parsley chopped, fresh
- salt
- black pepper
Instructions
- Wipe the chicken dry. Salt and pepper well on both sides.
- Heat the olive oil in a heavy Dutch oven over medium-high heat. Add chicken pieces and cook for about 5-6 minutes on each side or until nicely browned. Brown the chicken in batches to prevent overcrowding of the pan. Remove the chicken to a plate and set aside.
- Add the onions into the Dutch oven (no need to clean it out first) and cook for 3 minutes, or until they begin to brown slightly.
- Add the garlic, celery and bell pepper and cook for an additional 5-6 minutes until vegetables begin to soften. (If using wine, add 1 cup after the vegetables have softened. Cook the wine with the vegetables until the wine has reduced by about half its volume.)
- Add tomatoes, thyme and bay leaf. Stir well.
- Add the chicken back to the pan along with any juices that accumulated on the plate while the chicken was resting.
- Bring to a gentle simmer. Cover and cook for approximately 1 hour. Near the end of cooking time, stir in the chopped parsley. Check and correct seasonings.
- Serve over your choice of pasta or polenta.
Notes
- Serve Chicken Cacciatore with long pasta like spaghetti or fettuccini, or over polenta for hearty meals.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat gently on the stovetop over medium-low heat covered for best moisture retention rather than microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 395kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 294mg | 12% |
| Potassium | 610mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1233IU | 25% |
| Vitamin C | 47mg | 52% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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