chicken cacciatore recipe

Authentic Chicken Cacciatore Recipe is a delicious braised chicken dish loaded with mushrooms and vegetables in a tomato and herb broth.

Authentic Chicken Cacciatore Recipe

¼ cup of reconstituted dried porcini mushrooms

chicken

olive oil

½ peeled and small diced yellow onion

celery

carrots

garlic

baby portabella and button mushrooms

dry red wine

tomatoes

parsley

rosemary

sea salt and fresh cracked pepper

Porcini mushrooms: pour 2 cups of boiling water over top a ½ ounce of dried porcini mushrooms and sit for 20 minutes.

Finely strain the mushrooms and reserve ½ of the liquid.

Rinse the mushrooms, squeeze out all of the liquid and roughly small chop.

Season the chicken parts well on all sides with salt and pepper.

Heat the olive oil into a large rondeaux pot over medium heat and brown the chicken parts well on each side, about 4 minutes per side.

Remove the chicken and set aside.

Next, add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes.

Deglaze with the wine and cook over medium heat until it is almost gone about 5 minutes.

Pour in the reserved porcini mushroom liquid, tomatoes, herbs, salt and pepper and stir.

10.	Add the browned chicken back in and add a lid to the pot and simmer over low heat for 25 to 30 minutes.

11.	Garnish with chopped parsley.

Authentic Chicken Cacciatore Recipe is a delicious braised chicken dish loaded with mushrooms and vegetables in a tomato and herb broth. 

I’ve been listening to you all and I keep hearing more family meals, so enter stage right this chicken cacciatore recipe.

I love this chicken cacciatore recipe not only because it’s Italian but because it’s a classic recipe that is so delicious.

I can’t lie, I’m starting to get nervous that we’re losing these traditional recipes like chicken cacciatore.

People now-a-days are taking these old traditional recipes and adding in all sorts of crazy stuff and saying it’s authentic.  

NO, IT’S NOT.

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Ingredients for this Authentic Chicken Cacciatore Recipe

• ¼ cup of reconstituted dried porcini mushrooms
• 1 whole chicken broken down into parts
• 2 tablespoon olive oil
• ½ peeled and small diced yellow onion
• 3 small diced ribs of celery
• 2 peeled and small diced carrots
• 4 finely minced cloves of garlic
• 1 cup each sliced baby portabella and button mushrooms
• 1 cup of dry red wine
• 2 28-ounce cans of whole peeled tomatoes
• 1 tablespoon of chopped fresh parsley
• 1 ½ teaspoons of chopped fresh rosemary
• sea salt and fresh cracked pepper to taste

serves 5

prep time: 20 minutes

cook time: 50 minutes

procedures:

1. Porcini mushrooms: pour 2 cups of boiling water over top a ½ ounce of dried porcini mushrooms and sit for 20 minutes.
2. Finely strain the mushrooms and reserve ½ of the liquid.
3. Rinse the mushrooms, squeeze out all of the liquid and roughly small chop.
4. Season the chicken parts well on all sides with salt and pepper.
5. Heat the olive oil into a large rondeaux pot over medium heat and brown the chicken parts well on each side, about 4 minutes per side.
6. Remove the chicken and set aside.
7. Next, add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes.
8. Deglaze with the wine and cook over medium heat until it is almost gone, about 5 minutes.
9. Pour in the reserved porcini mushroom liquid, tomatoes, herbs, salt and pepper and stir.
10. Add the browned chicken back in and add a lid to the pot and simmer over low heat for 25 to 30 minutes.
11. Garnish with chopped parsley.

Thanks to this Dump-and-Bake Chicken Cacciatore recipe, a healthy and easy dinner is on the table with just 10 minutes of prep!

Dump-and-Bake Chicken Cacciatore Recipe

chicken breasts

sweet onion, diced

(28 ounce) can crushed tomatoes

mushrooms

tomato paste

red wine

rosemary ((or 2 teaspoons dried rosemary))

basil

Italian seasoning

bay leaf

For serving: rustic bread, rice pasta

Preheat oven to 400 degrees. Spray a 9 x 13-inch baking dish with cooking spray, or use a large oven-proof skillet, Dutch oven or braiser.

Season chicken with salt and pepper on all sides, and place in prepared baking dish.

In a separate bowl, stir together remaining ingredients. Pour tomato mixture evenly over the chicken.

Bake, uncovered, for 40-45 minutes, or until the chicken reaches an internal temperature of 165 degrees. If using chicken tenders or boneless chicken thighs, decrease the baking time to about 25 minutes. Remove bay leaf; season the sauce with salt and pepper (to taste). Serve chicken and sauce with bread, rice or pasta, if desired.

This Chicken Cacciatore is a delicious meal that has a tremendous depth of flavor. A classic recipe that is perfect for Sunday dinner.

CHICKEN CACCIATORE

chicken thighs (skinless, bone-in)

salt

black pepper

all-purpose flour

vegetable oil

unsalted butter

onion (thinly sliced)

green bell pepper (sliced)

garlic (minced)

dry white wine

chicken stock

black pitted olives

capers (drained)

cheese

Season the chicken on both sides with salt and pepper.

Sprinkle the flour on both sides of the chicken, patting it on to make sure it sticks.

Heat the oil and butter over medium heat in a dutch oven. Sear the chicken on both sides until lightly golden brown. Do not crowd the pan, you will need to sear in batches. Place the chicken on a plate and set aside.

Add the onion, bell pepper, and mushrooms, cook for 5-8 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 30 seconds until fragrant.

Deglaze the pan with the wine, scrape the bottom of the pan to release any browned bits.

Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning, stir it until combined.

Add the chicken back into the dutch oven and cover in the sauce.

Cover, reduce the heat to low, and simmer for 30 minutes, until tender and an internal temperature reaches at least 165°F. Stir occasionally to make sure nothing sticks to the bottom of the pan.

Serve with a garnish of parsley and parmesan cheese, optional.

Chicken Cacciatore

chicken legs,

oz (227 g) white button mushrooms, sliced or quartered

onion, thinly sliced

red bell peppers,

garlic,

(180 ml) white wine

28 oz (796 ml) diced tomatoes

(30 ml) chopped flat-leaf parsley

Salt and pepper

With the rack in the middle position, preheat the oven to 190 °C (375 °F). 

In a large skillet or large ovenproof pan, brown the chicken in half the oil. Season with salt and pepper. Set aside on a plate. 

In the same skillet, brown the mushrooms and onion in the remaining oil. Season with salt and pepper. Add the peppers and garlic and cook for about 1 minute. Deglaze the pan with the wine and add the tomatoes. Return the chicken to the pan and bring to boil. 

Bake, uncovered, for about 45 minutes or until the chicken is cooked through. Sprinkle with the parsley. Serve over steamed long-grain rice or egg noodles.   

J'ai essayé cette recette suite à  la suggestion d'une amie. Comme elle me l'avait recommandé, j'ai ajouté des herbes (basilique, coriandre, feuille de laurier), du cumin et quelques carottes. Pour le reste, j'ai pas mal suivi la recette, sauf que j'ai fait une sauce tomate à part que j'ai ajouté après avoir fait dorer les autres ingrédients. J'ai servi ce plat avec du couscous et des brocolis. C'était franchement succulent! À refaire sans modération. Merci à l'équipe de Ricardo pour vos bonnes idées!

Très bon avec des épices El Mia. Facile et effectivement meilleur réchauffé

Vous mentionnez dans une réponse comment cuire à la mijoteuse et dans une autre vous dites de ne pas cuire à la mijoteuse ???? Qui dit vrai ???

Quand je suis pressée, je prend la sauce cacciatore de Ricardo chez IGA...j’ajoute quelques épices et le tour est joué.
La recette est sur le pot.

Gouteux! Tellement bon, à refaire souvent. Merci!merci!

Est-ce qu’on peux faire dans l’autocuiseur?  Comment le modifier?

J’ai utiliser des tomates fraîches a la place de tomates en boîtes, ajouter 3/4 de tasses de bouillon de légumes, poudre de chili, et une touche de pesto a la fin de la cuisson et c’était delicieux.

Moi j'avais un reste de sauce tomate fait maison je l'ai donc utilisé et je l'ai mélangé avec les tomates requises pour la recette  pour que cela fasse 28 oz, mon copain a trouvé cela délicieux.

https://cdn.jwplayer.com/v2/media/8zSc3PYg

How to Deglaze

Lighten up your chicken cacciatore by skipping the pasta. 

Light Chicken Cacciatore

chicken breasts (5 ounces each)

Kosher salt

pepper

cremini mushrooms, quartered

onion,

red pepper, thinly sliced

green olives

c. flat-leaf parsley, chopped

Heat oil in lg. deep skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook until golden brown, 3 to 4 minutes per side; transfer to plate.

Add mushrooms and cook, tossing occasionally, until golden brown and tender, about 4 minutes. Transfer to plate with chicken.

Lower heat to medium and add onion, red pepper, garlic, rosemary and bay leaf and cook, stirring occasionally, until tender, 8 to 10 minutes. Add wine and cook, stirring and scraping up browned bits, until reduced by half, about 3 minutes. Stir in tomatoes (and their juices).

Return chicken and mushrooms to skillet, nestling chicken in tomatoes, and simmer covered for 15 minutes. Fold in kale and cook, covered, 10 to 12 minutes more. Uncover, discard bay leaf and stir in olives and parsley.<span class="redactor-invisible-space"></span>

Chicken Cacciatore is a classic Italian dish, where chicken is braised to tender perfection in a well seasoned tomato based sauce.

Tbsp oil

chicken thighs

garlic, chopped

small bell peppers (any color), diced

carrot, diced

mushrooms,

thyme

oregano

tsp red chili flakes

black olives

Heat oil in a dutch over over medium...

Heat oil in a dutch over over medium high heat. Generously season chicken with salt and pepper, then sear in the preheated pot for 5-6 minutes per side. Remove to a plate.

In the same pot, add in onion, sauté...

In the same pot, add in onion, sauté 5 minutes.

Add bell peppers, carrots, mushrooms, garlic and herbs....

Add bell peppers, carrots, mushrooms, garlic and herbs. Cook for 7-8 minutes.

Add wine, deglaze the pot, cook for 5...

Add wine, deglaze the pot, cook for 5 minutes.

Add in crushed tomatoes, tomato paste and red...

Add in crushed tomatoes, tomato paste and red chili flakes. Cook for 5 minutes.

Return the chicken to the pot, along with...

Return the chicken to the pot, along with olives. Cover, reduce heat to medium low, and cook 45 minutes to an hour, or until chicken is fall off the bone tender. (Alternately, you can bake the Cacciatore, covered, for 1 hour at 375°F)

Garnish with fresh basil leaves. Serve and enjoy.

Hearty and satisfying, Chicken Cacciatore is a rustic Italian classic.  Serve on its own with crusty sourdough, pair with creamy polenta or over your favorite pasta.  An easy comforting, meal the whole family with enjoy!

bone-in, skin-on chicken thighs (or 4 large chicken breasts,

yellow onion, sliced in half-moon slices with the grain

garlic garlic

bell pepper,

red pepper flakes

cup red wine

fresh rosemary, chopped

olives

capers, unrinsed

sea salt (more or less to taste)

parsley,

basil leaves

Pat the chicken dry.  Season with salt and pepper.  With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms.  Set chicken aside.  (If using  chicken with the skin on, it will produce more oil, you can drain oil from pan, if needed, leave about a tablespoon or two in the pan.)

In the same pan, sauté onions, mushrooms in olive oil (or use left over chicken oil) for 3 minutes over medium heat.  Add garlic, bell pepper and red pepper flakes, saute for 1 minute more.

Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt and pepper.  Stir to fully combine.

Place seared chicken in the sauce.  Simmer 25 minutes. Leave uncovered, though splatter screen is nice as it will sputter a bit.  Test the internal temperature of the chicken, we are going for 165F.  Simmer longer if needed.  Bone-in thighs may take up to 35 minutes.  Chicken breast will cook faster, 15-20 minutes.

Stir in fresh parsley and scatter fresh basil leaves over the top.  Serve over pasta, creamy polenta or just enjoy with a crusty loaf of bread!

OMGosh, haven't thought about this recipe in years!  Meat+wine braises are some of my favorite cozy cold weather dishes--can't think how I forgot about this, but thanks for the inspiration.  My mom's version lacked red pepper flakes and olives, so I am keen to try yours.   Canadian March is still more winter than spring, and this is just what I need this week.  thx

DO YOU KNOW HOW MAKE SHRIMPS AND CRABS IN JAPANESE DISHES WILL BE VERY FAMOUS IN JAPANESE NATIONS,TKS, SONIL AVINDA

Made this tonight and served it with the cauliflower rice. This recipe is so much more than the sum of its parts. True comfort food. 

The only thing I would do differently is spoon up a little more sauce. The cauliflower soaked it up more than expected. Super meal. Thank you.

Made this last night and served it over a bed of roasted broccoli and ancini di pepe pasta. Delicious! We had a lot of leftovers, so I shredded the chicken, then mixed it (along with the leftover pasta and broccoli) back in to the pot. Will top with mozzarella and warm it in the oven as a casserole for dinner tonight! A bit weird but I know it's going to be delicious!

Absolutely delicious and easy.  I do need to purchase a splatter lid though!
 Have enough leftovers for probably 2 more meals which I love, especially during the week.

Very good - thank you! I love your website.

This was delicious.  We will have it for a second night--over noodles this time.

Second time making this recipe-it is wonderful.  I subbed red wine vinegar/pomegranate juice combo for red wine and doubled the veggies but other than that, followed the recipe exactly. Delicious!  Thank you!

Delicious dinner! Used breasts that I halved length and breadth wise. I always grind the onion and garlic fine as picky eaters in my house don’t like onion chunks.Did not have rosemary but the flavors didn’t suffer as I added Italian spice mix instead. Served over polenta.
Yummy!

This was the best Chicken Cacciatore ever. Instead of the red wine I used Marsala, left out the peppers and served it over Gnocchi. My Grandmother use to put olives in her dish and it reminded me of her.

I’m actually excited to have found you and your recipes! Your realistic approach and clean recipes (including this one) are a comfort to my soul and a drive to do things in a healthy and delicious way. No push, no doctrine, just healthy with personal choices ❣️

Made this for dinner tonight, delicious! Left out the olives and served with orzo pasta. Just as good as my mothers. ( Sorry Mom).

Yum, yum, yum!! Soooo cozy and satisfying. Thanks!

https://content.jwplatform.com/videos/t6r8NEn2.mp4

Hearty and satisfying, Chicken Cacciatore is a rustic Italian classic. Serve on its own with crusty sourdough, creamy polenta, rice or pasta. An easy comforting dish the whole family with enjoy! Gluten-Free. Video. 

Chicken Cacciatore Video

Indulge in the richness of our Chicken Cacciatore recipe. Tender chicken, savory pancetta, and aromatic vegetables are simmered to perfection in a robust tomato sauce.

The Best Chicken Cacciatore of Your Life

chicken thighs (skin on)

Salt and pepper (to taste)

pancetta

yellow onion (medium sized, chopped)

carrots (chopped)

white wine

28 oz can crushed tomatoes

Blot the chicken thighs with a paper towel to remove excess moisture, then season them with salt on both sides.

Place the flour on a large plate and season with salt and pepper. Dredge the chicken thighs in the flour, shaking off excess. Set aside.

In a large stockpot, heat 1 tablespoon of olive oil and cook the pancetta until golden brown. Remove pancetta and set aside.

If needed, add the remaining olive oil to the pot. Brown the chicken thighs in batches, skin side down, until golden (5-7 minutes). Flip and brown the other side for 1-2 minutes. Transfer to a plate.

Drain excess fat, leaving about 2 tablespoons in the pot.

Reduce heat to medium-low. Add onions, carrots, and celery. Cook until softened and starting to brown (about 5 minutes).

Increase heat to medium and add mushrooms. Cook for 5 more minutes, stirring occasionally.

Add minced garlic and sauté until fragrant (about 1 minute).

Add chopped parsley and dried oregano, cooking for an additional 1-2 minutes.

Increase heat to high, pour in white wine, and boil while scraping browned bits from the bottom. Reduce until wine mostly evaporates (5-6 minutes).

Add chicken stock, crushed tomatoes, salt, and pepper. Stir to combine.

Return pancetta to the pot, along with the bay leaf. Nestle the chicken thighs and any accumulated juices into the sauce.

Reduce heat to low, bring to a simmer, cover, and cook for 30-35 minutes until chicken is cooked through and reaches 165°F (71°C) to 170°F (76°C).

Just before serving, remove the chicken skin if desired. Adjust seasoning with salt and pepper if needed.

Chicken Cacciatore is a wonderfully flavorful dish that&#39;s ready to eat in just one hour. It&#39;s wonderfully savory and succulent!

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