Chicken Cacciatore
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
539 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Cacciatore
Description
Chicken Cacciatore is prepared by first seasoning and lightly flouring skin-on, bone-in chicken thighs. The chicken is browned on both sides in olive oil to develop a crisp, golden crust. After the chicken is set aside, the aromatic vegetables including bell peppers, carrots, onions, and garlic are sautéed until softened and slightly sweetened. White wine is added and simmered to reduce, intensifying its flavor and evaporating the alcohol.
Next, canned diced tomatoes, chicken broth, sugar, oregano, and sliced portabella mushrooms join the pot, creating a savory sauce base. The browned chicken is returned to the pot to simmer, allowing the flavors to meld and the chicken to become tender. The technique of coating the chicken lightly with flour helps thicken the sauce and adds body to the dish.
This dish is suitable for serving alongside crusty bread, polenta, or pasta to soak up the flavorful sauce. The mix of vegetables and herbs creates a balanced blend of textures and layered flavors, making it a satisfying one-pot meal.
Patting the chicken dry before seasoning promotes better browning, and shaking off excess flour prevents a heavy coating. Avoid overcrowding the pan to ensure proper searing. When returning the chicken to the sauce, make sure it is submerged to absorb the flavors thoroughly. Before serving, boiling the sauce and skimming fat improves its smoothness and presentation.
Ingredients
- 12 chicken thighs skin-on, bone-in
- salt
- black pepper freshly ground
- 1 cup all-purpose flour make it gluten-free with rice or tapioca flour
- olive oil for sautéing
- 2 large bell pepper seeded and roughly chopped, red
- 3 carrot peeled and roughly sliced
- 2 onion roughly chopped
- 10 garlic finely chopped, cloves
- 2 cups white wine melange blanc or fume blanc work nicely, dry
- 2 diced tomatoes 28-oz cans with juices
- 2 cups chicken broth
- 2 TB white sugar
- 3 tsp oregano dried
- 8 oz portabella mushrooms sliced, baby
- ½ cup basil coarsely chopped, fresh leaves
Instructions
- Thoroughly dry chicken pieces with paper towels.
- In a small bowl, combine 3 tsp table salt with 1 tsp black pepper. Sprinkle a layer of this salt/pepper mixture evenly over front and back sides of chicken thighs. Place flour in a pan, and dredge chicken pieces to coat lightly on both sides.
- In a large heavy pot, heat 3 TB olive oil over medium high. Once oil is sufficiently hot, place a few pieces of chicken in the pan, taking care not to crowd, and saute until both sides are browned; about 5 min per side. Repeat 1-2 more times for remaining chicken. Add more oil as needed in between batches.
- Transfer chicken to a plate and set aside. If needed, add more oil to pan, and sauté the bell pepper, carrots, onion, and garlic about 5 minutes. Season with 2 tsp salt and 1 tsp pepper.
- Add wine to the pot and bring to a simmer. Simmer 3 minutes or until the liquid looks reduced by half. Add tomatoes and juices, chicken broth, sugar, oregano, and mushrooms.
- Return chicken to pot and submerge in the sauce. Simmer over medium low heat about 45 minutes, uncovered.
- Transfer chicken to serving dish. Boil sauce about 3 minutes, spoon off excess fat from the top, and season with salt and pepper to taste.
- Pour sauce over chicken and garnish with fresh basil. Serve warm with rustic bread and/or pasta.
Notes
- Always pat chicken dry to enhance seasoning adhesion and browning.
- Shake off excess flour after dredging to avoid a heavy crust and ensure even cooking.
- Cook chicken in batches if necessary to prevent overcrowding and steaming.
- Allow vegetables to sauté fully to develop natural sweetness before adding liquids.
- Simmer wine until reduced by half to concentrate flavor and cook off alcohol.
- Submerge chicken fully in the sauce for thorough flavor absorption and tenderness.
- Boil sauce after cooking and skim off excess fat for a cleaner finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 36g | 72% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 131mg | 44% |
| Sodium | 365mg | 15% |
| Potassium | 730mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 5443IU | 109% |
| Vitamin C | 60mg | 67% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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