Chicken cacciatore is a rustic dish that is found in several parts of Italy. It combines savory chicken with a rich and seasoned tomato sauce. This version keeps it simple with just onions and carrots but you can also add peppers, mushrooms or any vegetable of your choice!
Cacciatore is Italian for “hunter” which is where the this dish got its starting. It is often made with chicken or rabbit and uses vegetables that a “hunter” would have on hand or forage.
Serve with rustic bread or pasta!
Italian Chicken Cacciatore
Description
A rustic and comforting Italian dish with savory chicken braised in a tomato sauce.
Ingredients
Instructions
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Sear the chicken
Bring an oven safe sauté pan to medium high heat and add 3 tablespoons of olive oil. Season the chicken with salt and pepper then coat with the flour. Add to the pan skin side down and cook for 5 minutes or until the skin is golden and crispy. turn and cook for 2 minutes. Remove from the pan and set aside.
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Prepare the sauce
Add the diced carrots and onions to the pan along with a pinch of salt and pepper. Reduce the heat to medium and cook until the carrots are soft. Add the minced garlic and stir for 1 minute. Pour in the wine and simmer for 2 minutes then add the tomatoes, a pinch of salt and the herbs. Depending how thick your sauce is you may not need the chicken stock or you may need more than the 1/2 cup. You want the sauce to just barely be thick as it will thicken in the oven.
Bring to a simmer than add the chicken and any drippings back to the pan.
For crispy chicken skin make sure not to get any sauce on the skin. -
Braise the chicken
Place the skillet in a 420 degree oven for around 30 minutes. For chicken thighs aim for 175 so the chicken is fall apart. If substituting breast remove when they reach 165.
