This chicken cacciatore is a pretty quick prep for a really awesome dinner. Simple and sumptuous! Great for a date night, when you’re just feeling romantic or simply salivating for some yummy Italian food.
It’s often referred to as comfort food due to the robust and luscious taste of the fine vegetables. The customary ingredients include onions, garlic and tomatoes, but you don’t have to. That’s one of the great things with this one! You can make it your own.
In fact, tweak it to your own likes and dislikes. We will even tell you how. 😉
Depending on whether you are a recipe follower or one who likes to adapt and do your own thing, that’s cool. You can take the hints and helps here and run with it. Let us know what kind of dish you come up with in the end please. We are always interested to know.
When it comes to choices and options, we will gladly point some out for you. However, you can always try your own creation and see what you come up with.
When it comes to the chicken, just use what you have on hand. Some folks will tell you use legs, thighs, whole chicken or breasts only. Don’t worry! Any and/or all of that will work the same here. If you have a favorite or it’s just what you have on hand, go ahead!
Your veggies, onions, mushrooms, peppers do have to be chopped some, but don’t get them too small. It takes this dish a bit to cook in the oven and you don’t want all your vegetables cooking down to nothingness.
Generally, we like mushrooms halved, quartered or whole, but just do what works for you depending on your taste.
Now to deal with the “don’t likes” or “can’t eats” and you still want chicken cacciatore. You can change it to fit your taste buds. Add in capers (but decrease the salt), add olives, carrots, etc.
Whatever it is you don’t like, remove it. If it’s chicken, then find another meat (rabbit) or fish (salmon) and give that a try. Who knows, maybe beef or pork would also work. We’ve just never tried those.
Whatever you do, don’t let questions hold you back from this wonderful taste experience. Write us and ask…we are glad to help.
Just make sure you have the chicken cacciatore experience!
You deserve this treat!!
There’s almost a customary way to prepare this dish: brown the chicken, dump off some grease, saute the veggies and some spice, then wine. Then you plop it into the oven where it takes on its scrumptiousness. Below, we’ll clean up the lingo and explain a little more, but it really is that easy.
If you have an iron skillet, this is the perfect time to use it and do everything in one dish. If not, you can do the steps, then transfer it all to an oven safe dish. We will proceed using our iron skillet.
- About 4 pounds of chicken
- About 1 cup of flour for coating
- ½ tsp dried oregano
- ½ to 1 teaspoon sea salt
- ¼ teaspoon black pepper (if desired)
- 5 tablespoons olive oil
- 1 green or red pepper, diced
- 2 cups onions, chopped
- 2 cloves minced garlic
- 2 cups fresh mushrooms (baby bella)
- 1 can diced tomatoes juice and all (14.5 ounce) (Rotel is my choice)
- ½ cup white or red wine
- 1 cup chicken broth
- ¼ tsp dried basil leaves or ¼ cup chopped fresh basil
- Optional: Grated Parmesan cheese and parsley
- Preheat oven to 350 degrees F.
- Mix your flour, salt, pepper and oregano in a bag or on a plate.
- Shake chicken in a bag or dredge both sides on the plate.
- Heat the oil and fry up your chicken on both sides until browned. About 3 minutes on each side. Remove from skillet and set aside.
- Pour about ½ of grease into another skillet, then add bell pepper, onions and garlic to the second skillet.
- Sauté just until the onions start browning. Don’t overcook the veggies. They have to cook longer in the oven.
- In the original skillet, reduce the wine by cooking for about 1 minute. Scrap the browning from the skillet sides while doing so. This adds great flavor to your dish.
- Next add in your tomatoes, chicken broth and basil.
- Cook this mixture down for about 10-12 minutes then place the chicken back in the skillet.
- Add the vegetable mixture back into the chicken skillet and place in oven.
- Cook for about 30 minutes or until juices run clear.
- Remove from oven and add additional seasonings as desired.
- If eating over pasta, prepare your pasta when you have about 10 minutes left on your chicken.
- Spoon chicken mixture over pasta and sprinkle with grated Parmesan for an additional treat.
Hope you enjoy this yummy recipe!