Family-Favorite Chicken Cacciatore

Here’s how to make authentic-tasting Italian chicken cacciatore. Complete with fresh produce, tender chicken, incredibly flavorful slightly sweet tomato sauce, and fresh herbs.

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Did you ever see that episode of “Kate Plus Eight,” where she takes all her kids to that farm and gets fresh produce to make chicken cacciatore for dinner that night? No? I was the only child obsessed with her family? Well… all that aside, that was when and where the idea of chicken cacciatore was planted in my mind. I never attempted to make it or ever try it in the past because I never imagined it could be as good as what it turned out to be. (And also because I don’t think I have ever craved a warm, cozy meal as bad as the frigid day that I made this…. So of course a pot of slow cooked and braised chicken cacciatore it was!)

Oh my gaaaawwsssh. So so so good. It was one of those meals we all in pure blissful silence. The flavor, the texture, the variety of the dish, it all worked together in perfect harmony.
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After the first couple of steps are done, the browning the chicken, sautéing the veggies, deglazing the pan, and adding the tomatoes, you can sit back and let this surprisingly easy dish work its magic. The aromas that fill your kitchen are glorious. Pure glorious perfection. Trust me.
chicken-4I used all drumsticks, but you can use a whole cut up chicken or simply a mix of your favorite pieces. Just be sure to leave the skin on or you’ll regret it the rest of your life. Skin gives so. much. flavor.

Now go make some chicken cacciatore!! 🙂

Family-Favorite Chicken Cacciatore

Here’s how to make authentic-tasting Italian chicken cacciatore. Complete with fresh produce, tender chicken, incredibly flavorful slightly sweet tomato sauce, and fresh herbs.

Ingredients:

6 chicken drumsticks, (or any other parts of a chicken)
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons olive oil
1 red bell pepper, cored and sliced (not too thin)
1 yellow bell pepper, cored and sliced (not too thin)
2 carrots, peeled and sliced
1 onion, thinly sliced
5 garlic cloves, minced
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
2 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/4 cup coarsely chopped fresh basil leaves

Directions:

  1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
  2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Remove chicken and set aside.
  3. Add bell peppers, carrots, onions, garlic, salt and pepper to taste, and saute over medium heat until the onion is tender, about 5 minutes.
  4. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, balsalmic vinegar, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce.
  5. Season with remaining salt, pepper and chopped fresh basil.
  6. Place the chicken back into the pan and sink into the juices.
  7. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  8. Serve with cooked pasta, polenta warm crusty bread, or quinoa.