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.
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.
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.
There you have it! The most delicious Chicken Cacciatore you will ever taste.
Here are some other recipes that you might like: