Easy Chicken Cacciatore Recipe

Welcome to my West Virginia Kitchen!  Are you looking for a comforting, hearty dish that feels like a warm hug from Italy?  This Homemade Chicken Cacciatore Recipe is the answer!

Cacciatore, which means "hunter" in italian, is traditionally a rustic, one pan dish featuring chicken tomatoes, bell peppers, onions, and mushrooms. simmered together to create a rich, flavorful sauce.  It's perfect for a cozy family dinner, a meal with friends, or even meal prepping for the week.  I can't wait to share how I make it with you so...

Let's Get Started!

WHY YOU'LL LOVE THIS RECIPE:

• Authentic Italian Flavor:  The combination of savory chicken, vibrant vegetables, and aromatic herbs brings a touch of Italy straight to your table.
• One-Pan Wonder:  Chicken Cacciatore is made in one pan, meaning easy clean up.  
• Versatile Dish:  You can serve this over pasta, polenta, ir even mashed potatoes.  It's also gluten-free if served without pasta or bread. 
• Meal Prep Friendly:  This dish tastes even better the next day, making it ideal for leftovers or meal prepping for the week. 
• Healthy Comfort Food:  Packed with protein, veggies, and healthy fats, this is a comforting yet nutritious meal for the whole family.

Ingredients:

**I have made some adjustmeants to this recipe since first posting it.  I no longer use flour.  I also changed up the steps from the photographs to cut out the unnessecary work.  This simplified the recipe**

• 4 bone-in, skin-on Chicken Thighs (you can also use drumsticks or chicken breasts)
• 6 slices of Bacon
• 1 Tbsp Olive Oil
• 1 Onion, thinly sliced
• 1 Tbsp Garlic, minced
• 2 Green Bell Peppers, thinly sliced
• 8 oz mushrooms, sliced
• 1 (14 oz) can of Diced Tomatoes
• 1/4 cup Tomato Paste
• 1 cup Dry White Wine or Chicken Broth
• 2 Tbsp. Honey
• 1 Tbsp Capers
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1/4 tsp Red Chili Flake (optional)
• Salt and Pepper to taste
• Fresh Parsley for Garnish

STEP-BY-STEP INSTRUCTIONS:

1. Preheat the Oven:  Preheat the oven to 350°F.
2. Brown the Bacon:  Heat oil in a large, heavy-bottomed skillet over medium-high heat.  Cut the bacon into pieces and then cook until brown and crisp.  Remove from the pan but leave the rendered bacon fat in the pan. 
3. Sear the Chicken:  Pat the chicken thighs dry with a paper towel and season with salt and pepper.  Sear the chicken thighs, skin-side down first until golden brown (about 5-6 minutes).  Flip and sear the other side for another 5 minutes.  Remove the chicken from the pan and set aside.  
4. Sauté the Vegetables:  In the same pan, add the onions and sauté for 2-3 minutes until softened.  Add the garlic and cook for another minute until fragrant.  Add the sliced bell peppers and mushrooms, cooking for about 5 minutes until softened.  
5. Create the Sauce:  Stir in the diced tomatoes, tomato paste, wine (or chicken broth), dried basil, dried oregano, red pepper flakes, capers, and honey.  Bring the mixture to a simmer, stirring to combine all the flavors.  
6. Bake the Chicken:  Return the seared chicken to the pan, nestling them into the sauce.  Sprinkle the bacon over top, cover, and place in the preheated oven for 45 minutes.  After 45 minutes, uncover and bake for another 15 minutes or until the chicken is fully cooked through and is tender. 
7. Garnish and Serve:  Once the chicken is cooked, taste the sauce and adjust seasoning if needed.  Garnish with fresh parsley or basil and serve over pasta, polenta, or with a side of crusty bread to soak up all the rich sauce.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Skin-On Chicken:  Keeping the skin on the chicken while searing helps lock in moisture and adds flavor to the dish. 
• Don't Rush the Searing:  Getting a nice golden-brown sear on the chicken adds depth to the final dish.  Be patient and let the chicken crisp up before flipping.
• Wine vs. Broth:  If you want deeper flavor, use white wine instead of broth.  The wine adds a layer of complexity to the sauce. 
• Customize Veggies:  Feel free to switch up the vegetables!  Zucchini, carrots, or even olives can be added for extra flavor and texture.  
• Make it Spicy:  If you like a bit of heat, don't hesitate to add extra red pepper flakes or even some crushed Calabrian chilies.  

FAQs:

Can I use chicken breasts instead of thighs?

Yes, you can!  However, chicken thighs tend to be more flavorful and remain render even after simmering.  If using breasts, be cautious not to overcook them, as they can dry out faster.  

What can I serve with Chicken Cacciatore?

Chicken cacciatore pairs beautifully with pasta (spaghetti or linguine are popular choices), polenta, or even creamy mashed potatoes.  You can also enjoy it with crusty bread to soak up the sauce.  

Can I make it in advance?  

Absolutely!  Chicken Cacciatore tastes even better the next day as the flavors have more time to meld together.  Store leftovers in an airtight container in the fridge for up to 4 days.  

Is the recipe freezer friendly?  

Yes!  You can freeze Chicken Cacciatore for up to 3 months.  To reheat, thaw in the fridge overnight them warm it up in a pan over medium heat.  

Homemade Chicken Cacciatore is a timeless classic that's perfect for any night of the week.  With minimal effort you'll have a rich, flavorful, dish that feels like it was cooked in a rustic Italian kitchen.  Whether you're enjoying it fresh or reheating leftovers, this recipe is sure to be a hit with your family and friends.  

Give this recipe a try and let the hearty, aromatic flavors transport you to the Italian countryside!  

And as always...

Happy Eain' Y'all!
~The Kitchen Wife~