Are you ready to indulge in a classic Italian dish that’s both hearty and flavorful? This chicken cacciatore recipe is perfect for a cozy family dinner or a gathering with friends. With tender chicken simmered in a rich tomato sauce, complemented by bell peppers and aromatic herbs, this dish will transport your taste buds straight to Italy. Let’s dive into the details of this comforting meal that is sure to impress!
Ingredients
– 4 chicken thighs, bone-in and skin-on
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper (red or green), sliced
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper to taste
– Olive oil for cooking
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 45 minutes.
Nutritional Value
Per serving, this chicken cacciatore contains approximately:
– Calories: 350
– Protein: 28g
– Carbohydrates: 14g
– Fat: 20g
– Fiber: 3g
This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken thighs with salt and pepper, then brown them in the skillet for about 5 minutes on each side.
3. Remove the chicken and set aside.
4. In the same skillet, add chopped onion and sauté until translucent.
5. Add minced garlic and sliced bell pepper, cooking for another 2-3 minutes.
6. Pour in the diced tomatoes and chicken broth, mixing well.
7. Stir in oregano and basil, and bring the mixture to a simmer.
8. Return the chicken to the skillet, ensuring it’s submerged in the sauce.
9. Cover and cook for 30 minutes, or until the chicken is tender.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
Feel free to substitute chicken thighs with drumsticks or breasts, depending on your preference. You can also use different bell pepper colors for variety. For a spicier kick, add crushed red pepper flakes.
Serving and Pairings
Chicken cacciatore pairs beautifully with spaghetti, polenta, or a side of crusty bread to soak up the delicious sauce. A fresh green salad can complement the meal nicely.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat or in the microwave. This dish can also be frozen for up to 3 months; just ensure it’s well-sealed.
Cooking Mistakes
- Don’t overcrowd the pan when browning the chicken; this prevents proper searing.
- Avoid using too much salt initially; you can adjust to taste later.
- Ensure the sauce simmers gently; boiling can toughen the chicken.
- Don’t skip the browning step; it adds depth of flavor to the dish.
- Be careful not to overcook the chicken; it should be tender but not falling off the bone.
Helpful Tips
- Use fresh herbs for a more vibrant flavor.
- Consider marinating the chicken overnight for enhanced taste.
- For a thicker sauce, let it simmer uncovered towards the end.
- Experiment with different vegetables like mushrooms or zucchini.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but reduce the cooking time to ensure it doesn’t dry out.
What can I serve with chicken cacciatore?
This dish pairs well with pasta, rice, or crusty bread to soak up the sauce.
Can I make chicken cacciatore in advance?
Absolutely! It can be made a day ahead and tastes even better after the flavors meld overnight.
Is chicken cacciatore spicy?
It is not inherently spicy, but you can add red pepper flakes for a kick.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (75°C) and be tender when pierced.
Conclusion
Chicken cacciatore is a timeless dish that brings warmth and comfort to any table. With its rich flavors and simple preparation, it’s perfect for any occasion. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress. Enjoy your culinary journey with this delightful Italian classic!
Chicken Cacciatore Recipe
Ingredients
- 4 chicken thighs bone-in and skin-on
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper sliced
- 1 can 14 oz diced tomatoes
- 1 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken thighs with salt and pepper, then brown them in the skillet for about 5 minutes on each side.
- Remove the chicken and set aside.
- In the same skillet, add chopped onion and sauté until translucent.
- Add minced garlic and sliced bell pepper, cooking for another 2-3 minutes.
- Pour in the diced tomatoes and chicken broth, mixing well.
- Stir in oregano and basil, and bring the mixture to a simmer.
- Return the chicken to the skillet, ensuring it's submerged in the sauce.
- Cover and cook for 30 minutes, or until the chicken is tender.
- Garnish with fresh parsley before serving.