Chicken Cacciatore
User Reviews
5.0
63 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 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
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This Chicken Cacciatore showcases a truly rustic Italian favorite. It boasts depth of flavor, tender chicken, and richly balanced broth.
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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 red bell peppers seeded and roughly chopped
- 3 carrots peeled and roughly sliced
- 2 onions roughly chopped
- 10 garlic cloves finely chopped
- 2 cups dry white wine melange blanc or fume blanc work nicely
- 2 diced tomatoes 28-oz cans with juices
- 2 cups chicken broth
- 2 TB white sugar
- 3 tsp dried oregano
- 8 oz baby portabella mushrooms sliced
- ½ cup fresh basil leaves coarsely chopped
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
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- Always pat dry your chicken thighs with paper towels before seasoning. This helps the salt and pepper to stick better and also promotes even browning when you sauté them.
- When dredging your chicken in flour, make sure to shake off any excess. This will guarantee a light, even coating that will give your chicken a deliciously crispy exterior without becoming doughy or heavy.
- Don't overcrowd your pan. This can lower the temperature of the oil and lead to steaming instead of browning. Cook the chicken in batches if necessary.
- When cooking the vegetables, don't rush. Allow them to cook for about 5 minutes to bring out their natural sweetness for the best flavors.
- When adding the wine, let it simmer until it's reduced by half. This concentrates the flavor and cooks off the alcohol, leaving behind a rich, complex base for your sauce.
- Make sure to submerge the chicken in the sauce when you return it to the pot. This guarantees that the chicken is fully flavored and tender.
- After transferring the chicken to a serving dish, don't forget to boil the sauce and skim off any excess fat. This will give you a smoother, more refined sauce to pour over your chicken.
Nutrition Information
Show Details
Calories
539kcal
(27%)
Carbohydrates
27g
(9%)
Protein
36g
(72%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
131mg
(44%)
Sodium
365mg
(15%)
Potassium
730mg
(21%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
5443IU
(109%)
Vitamin C
60mg
(67%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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