Chicken Cacciatore Italian Stew: A Delicious & Authentic Recipe

Chicken Cacciatore Italian Stew: Just the name conjures up images of rustic Italian kitchens, the aroma of simmering tomatoes and herbs filling the air, doesn’t it? I’m thrilled to share my version of this timeless classic with you, a dish that’s as comforting as it is flavorful. Forget complicated weeknight dinners; this recipe is surprisingly simple to make, yet delivers a depth of flavor that will have everyone asking for seconds.

Cacciatore, meaning “hunter” in Italian, refers to a dish prepared “hunter-style” – typically with onions, herbs, tomatoes, bell peppers, and sometimes wine. It’s a dish born from resourcefulness, utilizing readily available ingredients to create a hearty and satisfying meal. While variations exist across different regions of Italy, the essence remains the same: a celebration of simple, fresh flavors.

What makes Chicken Cacciatore Italian Stew so beloved? It’s the perfect marriage of tender chicken, a rich and savory tomato-based sauce, and the earthy notes of mushrooms and herbs. The slow simmering process allows the flavors to meld together beautifully, creating a symphony of taste that’s both comforting and exciting. Plus, it’s a one-pot wonder, making cleanup a breeze! Whether you’re looking for a cozy weeknight dinner or a dish to impress guests, this recipe is sure to become a new favorite. So, let’s get cooking and bring a little taste of Italy to your table!

this Recipe

Ingredients:

• For the Chicken:
• 2-2.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• For the Sauce:
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 8 oz cremini mushrooms, sliced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 cup dry red wine (such as Chianti or Merlot)
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste
• Optional Additions:
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• Serving Suggestions:
• Cooked pasta (spaghetti, linguine, or penne)
• Polenta
• Crusty bread

Preparing the Chicken:

Before we dive into the flavorful sauce, let’s get the chicken ready. This step is crucial for building a delicious foundation for our Cacciatore.

1. Season the Chicken: In a large bowl, combine the chicken pieces with 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, and 1/4 teaspoon of dried basil. Make sure each piece is well coated with the seasoning. This ensures that every bite is packed with flavor. I like to use my hands to really rub the spices into the chicken.
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pot. You may need to do this in batches. Sear the chicken for about 4-5 minutes per side, until golden brown. This step is all about developing a beautiful crust and locking in the juices. Don’t worry about cooking the chicken all the way through at this point; it will finish cooking in the sauce.
3. Remove the Chicken: Once the chicken is nicely browned, remove it from the pot and set it aside. We’ll add it back in later to simmer in the sauce.

Building the Flavorful Sauce:

Now comes the fun part – creating the heart and soul of our Chicken Cacciatore: the sauce! This is where all the delicious Italian flavors come together.

1. Sauté the Aromatics: In the same pot (don’t wash it – all those browned bits from the chicken are flavor gold!), add another 1 tablespoon of olive oil. Add the chopped onion and cook over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the Garlic and Peppers: Add the minced garlic, chopped red bell pepper, and chopped green bell pepper to the pot. Cook for another 3-5 minutes, until the peppers are slightly softened and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Sauté the Mushrooms: Add the sliced cremini mushrooms to the pot and cook until they release their moisture and become tender, about 5-7 minutes. Stir occasionally. Mushrooms add a wonderful earthy flavor to the sauce.
4. Deglaze the Pot: Pour in the 1/2 cup of dry red wine and scrape the bottom of the pot to loosen any browned bits (fond) that have accumulated. This is where a lot of flavor is hiding! Let the wine simmer for a minute or two, allowing the alcohol to evaporate.
5. Add the Tomatoes and Broth: Stir in the 28-ounce can of crushed tomatoes, the 15-ounce can of tomato sauce, and the 1/2 cup of chicken broth.
6. Season the Sauce: Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of red pepper flakes (if using). Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
7. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.

Combining Chicken and Sauce:

Now it’s time to bring the chicken and sauce together for the final simmer, allowing the chicken to become incredibly tender and infused with the rich flavors of the Cacciatore.

1. Add the Chicken Back In: Gently nestle the seared chicken pieces into the simmering sauce. Make sure the chicken is mostly submerged in the sauce.
2. Simmer Until Cooked Through: Cover the pot and continue to simmer over low heat for another 30-40 minutes, or until the chicken is cooked through and the meat is falling off the bone. The internal temperature of the chicken should reach 165°F (74°C).
3. Add Optional Ingredients (if using): If you’re using Kalamata olives and capers, stir them into the sauce during the last 10 minutes of cooking. They add a briny, salty flavor that complements the other ingredients beautifully.

Serving Your Chicken Cacciatore:

Congratulations! Your Chicken Cacciatore is ready to be served. Here are some suggestions for making it a complete and satisfying meal.

1. Serve Over Pasta, Polenta, or with Bread: Chicken Cacciatore is traditionally served over pasta, such as spaghetti, linguine, or penne. You can also serve it over creamy polenta or with crusty bread for soaking up all that delicious sauce.
2. Garnish with Parsley: Before serving, sprinkle the Chicken Cacciatore with fresh chopped parsley for a pop of color and freshness.
3. Adjust Seasoning: Taste the sauce one last time and adjust the seasoning with salt and pepper as needed.
4. Enjoy! Serve immediately and enjoy the fruits of your labor! This dish is even better the next day, as the flavors have more time to meld together.

Tips and Variations:

• Bone-in vs. Boneless Chicken: While I prefer bone-in, skin-on chicken for the best flavor, you can use boneless, skinless chicken thighs or breasts if you prefer. Just adjust the cooking time accordingly, as boneless chicken will cook faster.
• Vegetarian Option: To make this dish vegetarian, substitute the chicken with hearty vegetables like eggplant, zucchini, and more mushrooms. You can also use vegetable broth instead of chicken broth.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether.
• Slow Cooker Option: This recipe can easily be adapted for the slow cooker. Sear the chicken as directed, then transfer it to the slow cooker along with all the sauce ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
• Freezing: Chicken Cacciatore freezes well. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Wine Pairing Suggestions:

Chicken Cacciatore pairs well with medium-bodied red wines with earthy notes. Here are a few suggestions:

• Chianti
• Merlot
• Sangiovese
• Barbera

Make Ahead Tips:

You can make the sauce a day or two in advance and store it in the refrigerator. This allows the flavors to develop even further. When you’re ready

Conclusion:

This isn’t just another chicken recipe; it’s a culinary journey to the heart of Italy! This Chicken Cacciatore Italian Stew is a must-try because it delivers an explosion of rustic flavors in every bite. The tender chicken, simmered in a rich tomato sauce with aromatic herbs, earthy mushrooms, and sweet bell peppers, creates a symphony of tastes that will leave you craving more. It’s comfort food elevated, perfect for a cozy weeknight dinner or a special occasion. The beauty of this dish lies in its simplicity and the depth of flavor achieved through slow cooking. It’s a testament to the power of fresh ingredients and time-honored techniques.

But the deliciousness doesn’t stop there! This recipe is incredibly versatile. Serve it over a bed of creamy polenta for a truly authentic Italian experience. The polenta soaks up the flavorful sauce beautifully, creating a harmonious blend of textures and tastes. Alternatively, toss it with your favorite pasta – penne, rigatoni, or even spaghetti work wonderfully. For a lighter option, serve it alongside a crusty loaf of Italian bread for dipping and soaking up every last drop of the sauce.

Looking for variations? Feel free to experiment with different types of mushrooms. Cremini, shiitake, or even a mix of wild mushrooms will add a unique depth of flavor. If you like a little heat, add a pinch of red pepper flakes to the sauce. For a richer flavor, deglaze the pan with a splash of dry red wine after browning the chicken. And if you’re short on time, you can even adapt this recipe for a slow cooker. Simply brown the chicken and vegetables, then transfer everything to your slow cooker and let it simmer on low for 6-8 hours.

I truly believe that this Chicken Cacciatore Italian Stew will become a staple in your kitchen. It’s a recipe that’s easy to make, satisfying to eat, and guaranteed to impress. The aroma alone, as it simmers on your stovetop, will transport you to a cozy Italian trattoria. It’s a dish that’s perfect for sharing with family and friends, creating memories around the dinner table.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get ready to embark on a culinary adventure. I’m confident that you’ll love this recipe as much as I do. Don’t be afraid to get creative and add your own personal touch. Cooking should be fun and experimental!

Once you’ve tried this recipe, I’d love to hear about your experience. Did you make any variations? What did you serve it with? Share your photos and comments below! Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Let’s build a community of passionate home cooks who appreciate the simple pleasures of delicious, homemade food. I can’t wait to see your creations and hear your stories! Happy cooking!