Chicken cacciatore, a rustic and flavorful Italian-American dish, boasts a rich history interwoven with the tapestry of immigration and culinary adaptation. While its exact origins remain debated, it’s widely believed to have evolved from the hunting traditions of Southern Italy, specifically regions like Tuscany and Campania. The name itself, cacciatore, translates to hunter, reflecting its historical roots in utilizing readily available game birds – rabbits, hares, and wildfowl – in hearty stews. These stews, often prepared with seasonal vegetables and simple seasonings, were a cornerstone of peasant cuisine, showcasing resourcefulness and the ability to transform humble ingredients into satisfying meals.
As Italian immigrants arrived in the United States in the late 19th and early 20th centuries, they brought their culinary heritage with them, adapting recipes to the readily available ingredients found in their new homeland. Chicken, being more accessible and affordable than wild game, gradually replaced the traditional game birds, giving rise to the chicken cacciatore we know today. This adaptation showcases the dynamic nature of food culture, highlighting how recipes evolve and transform based on environmental and economic factors. Interestingly, while regional variations exist, the core elements of a tomato-based sauce, rich with onions, garlic, herbs, and mushrooms, remain consistent across most versions, a testament to the enduring appeal of this classic dish.
Chicken cacciatore’s popularity continues to thrive in the United States, with countless variations appearing in family cookbooks and restaurant menus. While precise statistics on its consumption are unavailable, its enduring presence in Italian-American cuisine and its widespread availability in supermarkets (in pre-made forms and as recipe inspiration) suggests a significant and sustained popularity. Its appeal lies not only in its deliciousness but also in its versatility; it’s easily adaptable to different tastes and dietary preferences, with options for spicier versions or those incorporating different vegetables. Furthermore, it’s a comforting, hearty meal perfect for cooler evenings, embodying the spirit of home-style cooking and the enduring legacy of Italian-American culinary traditions.
Ingredients and Measurements
This recipe yields approximately 6 servings of delicious Chicken Cacciatore. Accurate measurements are crucial for achieving the perfect balance of flavors. Use a kitchen scale for the most precise results, especially when measuring the chicken and vegetables.
Chicken: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Thighs are recommended for their juiciness and flavor; avoid using breasts as they can become dry during the long simmer. You can substitute with bone-in, skin-on thighs, but adjust cooking time accordingly (it will take longer).
Aromatics & Vegetables: 1 large onion, roughly chopped (approximately 1 cup chopped); 2 carrots, peeled and roughly chopped (approximately 1 cup chopped); 2 celery stalks, roughly chopped (approximately 1 cup chopped); 4 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1/2 cup dry red wine (such as Chianti or Cabernet Sauvignon); 1 tablespoon tomato paste.
Seasoning & Herbs: 2 teaspoons dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (or more, to taste); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 bay leaves. Adjust the amount of red pepper flakes based on your preferred level of spiciness. Fresh herbs can be substituted, using approximately three times the amount of fresh herbs compared to dried. For example, use 6 teaspoons of fresh oregano instead of 2 teaspoons of dried.
Other Ingredients: 2 tablespoons olive oil; 1/4 cup chopped fresh parsley (for garnish, optional); 1/4 cup all-purpose flour (optional, for thickening the sauce). The flour is optional but helps to create a richer, thicker sauce. If using, be sure to whisk it into the chicken before adding the tomatoes to prevent lumps.
Important Note: Always taste and adjust seasoning as needed throughout the cooking process. The flavors will meld and deepen as the dish simmers, so don’t be afraid to add more salt, pepper, or herbs to your liking. You can also add a tablespoon of sugar to balance the acidity of the tomatoes if needed.
Preparation of Ingredients
Before you begin assembling your Chicken Cacciatore, meticulous preparation of the ingredients is key to achieving a flavorful and beautifully textured dish. We’ll start with the chicken and then move on to the vegetables.
Preparing the Chicken: Begin by ensuring you have about 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch pieces. Chicken thighs are recommended over breasts because they remain more tender and juicy during the long simmering process. Avoid overcrowding the pan when browning; this will result in steaming rather than browning, leading to a less flavorful dish. Work in batches if necessary to ensure even browning.
Seasoning the Chicken: Generously season the chicken pieces with 1 teaspoon of salt and ½ teaspoon of black pepper. This simple seasoning allows the natural flavors of the chicken to shine through. You can also add a pinch of garlic powder and paprika for extra depth of flavor. Do not add salt to the chicken until right before browning; premature salting can draw out moisture and result in dry chicken.
Browning the Chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, avoiding overcrowding. Sear the chicken for about 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set aside. This browning step is crucial for developing rich flavor and a beautiful color in your final dish.
Preparing the Vegetables: While the chicken is browning, prepare your vegetables. You will need one large onion, chopped; two bell peppers (one red, one yellow), chopped; 8 ounces of cremini mushrooms, sliced; and 2 cloves of garlic, minced. Consistent chopping is important for even cooking. Aim for roughly ½-inch pieces for all your vegetables. Make sure to remove any stems and seeds from the bell peppers before chopping.
Sautéing the Vegetables (Optional): After removing the chicken, you may choose to lightly sauté the onions, peppers, and mushrooms in the remaining oil for a few minutes to soften them slightly before adding the other ingredients. This step is optional, but it adds complexity to the flavor profile. Add the minced garlic during the last minute of sautéing to prevent burning. Don’t overcook the vegetables at this stage; they will continue to cook in the sauce.
With your chicken browned and vegetables prepped, you are ready to proceed with the next steps of your Chicken Cacciatore recipe. Remember, proper preparation is the foundation of a delicious meal!
Cooking the Chicken
Before you begin cooking the chicken, ensure it’s properly prepared. We’ll be using about 1.5 lbs (680g) of bone-in, skin-on chicken thighs, cut into 1-inch pieces. Bone-in, skin-on thighs are ideal for Chicken Cacciatore as they remain juicy and flavorful during the long simmering process. Breast meat tends to dry out.
Season the chicken generously with salt and freshly ground black pepper. A good rule of thumb is about 1 teaspoon of salt and ½ teaspoon of black pepper per pound of chicken. Don’t be shy with the seasoning; it’s crucial for developing a rich flavor. You can also add a pinch of garlic powder and dried oregano at this stage for an extra layer of flavor.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. A heavy pot is essential for even browning and preventing sticking. Once the oil is shimmering, add the chicken pieces in a single layer, ensuring not to overcrowd the pot. Overcrowding will result in steaming instead of browning.
Cook the chicken for about 5-7 minutes per side, or until it’s nicely browned and golden. Do not move the chicken around too much while it’s browning; let it develop a good crust. Work in batches if necessary to ensure proper browning. Remove the browned chicken from the pot and set it aside.
Once all the chicken is browned, you can reduce the heat to medium. This prevents the sauce from becoming too thick too quickly during the simmering process. At this point, you’ll have rendered some chicken fat in the pot, which will add depth of flavor to your sauce. Leave this fat in the pot; it’s delicious!
Important Note: If you’re using boneless, skinless chicken breasts, reduce the cooking time significantly. They will cook much faster and you risk overcooking them if you follow the same timing as bone-in thighs. Aim for about 3-4 minutes per side, or until they are lightly browned.
Now that your chicken is beautifully browned and set aside, you’re ready to move on to the next step: sautéing the vegetables!
Sautéing Aromatics
Sautéing the aromatics is the crucial first step in building the rich flavor foundation of your Chicken Cacciatore. This process involves gently cooking the vegetables in oil over medium heat, releasing their fragrant oils and creating a flavorful base for the rest of the dish. We’ll be using a classic combination of onion, garlic, and carrots, but feel free to experiment with other vegetables like bell peppers or celery.
Begin by preparing your aromatics. Finely chop one medium yellow onion (approximately 1 cup chopped). Mince 4 large cloves of garlic (about 1 tablespoon minced). Peel and finely dice one medium carrot (approximately ½ cup diced). Accurate chopping is key here; smaller pieces cook more evenly and release their flavors more effectively.
Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Use a pot that’s large enough to comfortably accommodate all the ingredients later in the recipe. A heavy-bottomed pot will distribute heat evenly, preventing burning. Once the oil is shimmering but not smoking, add the chopped onion and cook, stirring occasionally, for about 5-7 minutes, until softened and translucent. Don’t rush this process; allowing the onions to cook slowly will enhance their sweetness.
Next, add the diced carrots to the pot and cook for another 3-5 minutes, stirring occasionally, until slightly softened. Avoid overcrowding the pot; if necessary, cook the carrots in batches to ensure even browning.
Finally, add the minced garlic to the pot. Cook for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as this will impart a bitter flavor to the dish. The garlic should be cooked through but still retain a slight bite. Once the aromatics are cooked, you’ve successfully built the flavor base for your delicious Chicken Cacciatore. Set aside for the next step – browning the chicken.
Professional Tip: For a deeper, richer flavor, consider adding a sprig of fresh rosemary or thyme to the aromatics during the sautéing process. Remove the herbs before adding the chicken.
Simmering the Sauce
Once you’ve browned the chicken and sautéed the vegetables, it’s time to build the rich and flavorful foundation of your Chicken Cacciatore. This simmering process is crucial for developing deep, complex flavors. Begin by adding 1 (28-ounce) can of crushed tomatoes to the pot. Stir well to incorporate the browned bits from the bottom, which are packed with delicious flavor. Don’t be shy about scraping the bottom!
Next, add 1 (15-ounce) can of tomato sauce. This adds a smoother texture and balances the acidity of the crushed tomatoes. For extra depth, consider using a high-quality, slow-simmered tomato sauce. You can also add a splash of 1/4 cup of dry red wine at this stage – a Chianti or Cabernet Sauvignon would work beautifully. The alcohol will cook off, leaving behind a subtle fruitiness that complements the chicken and vegetables.
Now, it’s time for the aromatics. Add 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and 1/4 teaspoon of red pepper flakes (or more, to taste). Stir everything together thoroughly to ensure the herbs are evenly distributed. Adjust the seasoning at this point. Start with 1 teaspoon of salt and 1/2 teaspoon of black pepper, but taste and adjust accordingly. Remember, you can always add more seasoning, but you can’t take it away!
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 45 minutes, or up to 1 hour and 30 minutes. The longer it simmers, the richer and more flavorful the sauce will become. During this time, the flavors will meld and deepen, creating a truly delicious cacciatore. Stir occasionally to prevent sticking and ensure even cooking.
Important Note: If the sauce becomes too thick during simmering, add a little water or chicken broth, a tablespoon at a time, until you reach your desired consistency. Conversely, if the sauce is too thin after simmering, you can uncover the pot and continue simmering on low heat for a longer period to reduce the liquid.
Once the sauce has simmered to your liking, taste and adjust the seasoning one last time. You may want to add a touch more salt, pepper, or herbs to perfectly balance the flavors. Your Chicken Cacciatore sauce is now ready for the final step – adding the chicken back in to finish cooking!
Thickening the Sauce (if needed)
While Chicken Cacciatore is traditionally a rustic dish with a slightly thinner sauce, some cooks prefer a richer, thicker consistency. If your sauce is thinner than desired after simmering, you have several options for thickening it. The best method depends on your preference and the time you have available.
Method 1: Simmering Reduction This is the simplest method and relies on evaporating some of the liquid. Simply increase the heat to medium-low, and uncovered, let the sauce simmer gently for 15-20 minutes, or even longer, stirring occasionally. The longer you simmer, the thicker the sauce will become. This method works best if you have ample time and are not in a rush. Be careful not to let the sauce boil vigorously, as this can scorch the bottom and affect the flavor.
Method 2: Cornstarch Slurry This is a quick and effective method for thickening sauces. In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2-4 tablespoons of cold water until completely smooth and lump-free. The amount of cornstarch you use depends on how thick you want your sauce; start with 1 tablespoon and add more if needed. Slowly drizzle the cornstarch slurry into the simmering sauce, whisking constantly to prevent lumps from forming. Continue to simmer for 2-3 minutes, or until the sauce has reached your desired thickness. Ensure the sauce is simmering, not boiling rapidly, to allow the cornstarch to fully cook and thicken without becoming gummy.
Method 3: Roux A roux is a mixture of equal parts fat (butter or oil) and flour cooked together. For a Chicken Cacciatore sauce, melt 1-2 tablespoons of butter in a separate pan over medium heat. Whisk in 1-2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and lightly golden brown. This creates a roux. Gradually whisk the roux into the simmering sauce, stirring constantly until the sauce thickens to your liking. Simmer for another 2-3 minutes to cook the flour completely. A roux creates a richer, more flavorful sauce than a cornstarch slurry.
Important Note: Taste the sauce before and after thickening. You may need to adjust seasoning (salt, pepper, herbs) after adding a thickener. It’s always best to start with a smaller amount of thickener and add more gradually until you achieve the desired consistency. Over-thickening is easily remedied by adding a little more broth or water, but it’s harder to thin out an overly thick sauce.
Recommendations
For the best Chicken Cacciatore, brown your chicken pieces thoroughly before adding them to the sauce. This step develops a rich flavor and ensures the chicken cooks evenly. Don’t overcrowd the pan when browning; work in batches if necessary. Also, allow the sauce to simmer gently for at least an hour to allow the flavors to meld beautifully. The longer it simmers, the richer and more intense the taste will become.
Serving suggestions are plentiful! This hearty dish is delicious served over pasta, such as spaghetti, linguine, or even polenta. A simple crusty bread is perfect for soaking up the delicious sauce. Consider adding a sprinkle of fresh parsley or basil just before serving for a pop of color and freshness. For a truly authentic experience, serve with a side of simple green salad dressed with a light vinaigrette.
Storage: Leftover Chicken Cacciatore can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave. You can also freeze the cacciatore for up to 3 months. Allow it to thaw completely in the refrigerator before reheating.
Complementary dishes to pair with your Chicken Cacciatore could include a simple Caprese salad for a lighter contrast, or roasted vegetables like broccoli or asparagus for added nutrients. A glass of robust red wine, such as Chianti or a Cabernet Sauvignon, would also complement the rich flavors of the dish perfectly.
Nutritional Information (per serving, approximate): Calorie counts vary greatly depending on the specific ingredients and portion size. A typical serving of Chicken Cacciatore might contain approximately 400-500 calories, with varying amounts of protein, fat, and carbohydrates. The nutritional content is heavily influenced by the type of chicken used, the amount of oil, and the addition of vegetables and pasta. For a more precise nutritional breakdown, use a nutrition tracking app or website and input your specific recipe details.
