Many Italian recipes differ drastically based on what region of Italy you are in. I’ve seen many recipes for chicken cacciatore, but I think this one is the best!
The recipe comes straight from the Santangelo region of Italy. Just kidding. There is obviously no such region. What I mean is our recipe is not true to any certain region, it’s just what we like here in our house.
Let’s do this…
Season the chicken on both sides with generous salt and pepper.
Add olive oil to a heavy bottom pan and heat on medium-high. Add the chicken, skin side down.
Cook until brown, about 5 minutes. Then turn to the other side and cook for 5 more minutes.
While the chicken is browning, cut up your veggies.
Remove the chicken from the pan and set aside.
Add the onion, peppers, mushrooms, and garlic to the pan. Sauté for 5 minutes, scraping the brown bits a little from the bottom of the pan, until vegetables are tender. They still will not be fully cooked but that’s ok, they will continue to cook in the sauce. Season with salt and pepper.
Add the wine to the pan and allow to cook for about 3 minutes until reduced by half. Wow, the smell is intoxicating! The wine smells so good when it’s cooking.
Now add the chicken stock, crushed tomato, diced tomato, capers, and olives. Stir and add the chicken back into the pan. Try to carefully push the chicken down so it is under the sauce.
When the sauce is just starting to bubble, turn the heat down to low and cover the pan. You want to leave the cover slightly askew so the steam can escape.
Cook for 1 hour at a slight simmer. Remove the chicken from the pan and let cool for a few minutes.
Remove the skin and cut the chicken into large chunks. It’s ok if the chicken is still slightly pink at this point. Add the chicken back to the pan with the sauce and cook for another 30 minutes.
Dig in with a chunk of crusty bread.
There you have it! The most delicious Chicken Cacciatore you will ever taste.
| Prep Time | 15 minutes |
| Cook Time | 1 hour and 45 minutes |
| Servings |
servings
|
- 3 tbsp olive oil
- 3 bone-in chicken breasts
- 8 ounces mushrooms chopped
- 1 onion chopped
- 1 red pepper sliced
- 1 green pepper sliced
- 3 cloves garlic crushed
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 28 ounce can crushed tomatoes
- 14.5 ounces diced tomatoes in tomato juice
- 1/2 cup black olives pitted and chopped
- 2 tsp capers
- salt and pepper to taste
Ingredients
|
|
- Heat olive oil in a heavy bottom pan on medium-high heat.
- Generously season chicken on both sides with salt and pepper.
- Place chicken in the pan, skin side down.
- Cook 5 minutes until chicken is golden brown. Turn over and cook another 5 minutes on other side.
- Remove chicken from pan and set aside.
- Add peppers, onions, mushrooms, and garlic to pan. Saute 5 minutes until they start to become tender.
- Season with salt and pepper.
- Add the wine and cook 3 minutes until reduced by 1/2.
- Add diced tomatoes, chicken stock, capers, olives, and crushed tomatoes. Stir.
- Add chicken back into the pan with the sauce. Turn heat down to low. Cover, leaving cover slightly askew, and cook for 1 hour.
- Remove chicken from the pan again. Remove the skin and bone and cut into chunks.
- Add the chicken chunks back into pan. Stir, cover, and cook for 30 minutes.
- Enjoy!
Here are some other recipes that you might like:
Happy Eating!!
Happy Eating!!
