Description
Chicken Cacciatore brings rustic Italian flavors right to your kitchen table, making dinner feel like a warm embrace from Tuscany. Simmered with tender chicken, herbs, and rich tomato sauce, this classic dish turns an ordinary evening into something special.
Ingredients
Scale
Proteins:
- 1 4 pound chicken, cut into pieces
Vegetables and Aromatics:
- 1 onion
- 1 green bell pepper
- 2 cloves garlic
- 2 cups fresh mushrooms
Main Seasoning and Coating:
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 1 14.5 ounces diced tomatoes
- ½ cup white wine
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves
Instructions
- Mix 2 cups flour with ½ teaspoon salt and ¼ teaspoon black pepper. Thoroughly coat each chicken piece in the seasoned flour mixture, ensuring complete coverage.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat at 375°F. Brown chicken pieces for 4-5 minutes per side until golden and crispy.
- Remove chicken and set aside. In the same skillet, sauté 1 chopped onion, 1 chopped green bell pepper, and 2 minced garlic cloves for 3-4 minutes until vegetables soften.
- Pour 1 can (14.5 ounces) diced tomatoes, ½ cup white wine, and ½ teaspoon dried oregano into the skillet. Add 2 cups quartered mushrooms and stir thoroughly.
- Return chicken pieces to the skillet. Reduce heat to low, cover, and simmer for 35-40 minutes at 200°F until chicken reaches an internal temperature of 165°F.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Transfer chicken to serving platter. Garnish with fresh basil leaves for a vibrant finishing touch.
Notes
- Dust chicken with flour right before cooking to ensure a light, crispy coating that seals in moisture and adds delicious texture.
- Choose bone-in chicken thighs or a mix of thighs and drumsticks for deeper flavor and more tender meat that won’t dry out during simmering.
- Keep white wine optional by substituting with chicken broth if avoiding alcohol, which maintains the recipe’s rich sauce consistency.
- Let the cacciatore simmer slowly and uncovered during the last 10 minutes to help the sauce naturally thicken and concentrate its wonderful flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4 to 6
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg