The Best Chicken Cacciatore
Chicken cacciatore, a classic Italian dish that has been popular for generations, typically involves simmering chicken, tomatoes, and onions in a rich and flavourful sauce. However, I have added a few special touches to make my 5-star take on this traditional dish truly outstanding.
The key to making this dish so delicious is the combination of bold tomato sauce and luscious porcini mushrooms. The tangy sweetness of the tomato sauce pairs perfectly with the earthy flavour of the mushrooms, creating a rich and savoury flavour that is irresistible.
Infused with all the delicious flavours of the sauce, the chicken itself is moist and flavourful.
To make this dish even more versatile, it can be served over pasta, rice, or polenta, making it a perfect meal for any occasion. Additionally, it can easily be scaled up to serve a crowd. With its hearty and comforting flavours, chicken cacciatore is a meal that everyone will love.
Watch Chicken Cacciatore recipe:
How to Make THE BEST CHICKEN CACCIATORE Like an Italian
Vincenzo’s Top Tip To Make Chicken Cacciatore
Brown the chicken
Searing the chicken before cooking it in the sauce adds an extra layer of flavour and texture to the dish.
Let it simmer
Allow enough time for the sauce to simmer and thicken, which will help develop its rich flavour.
Don’t skimp on the tomatoes
Using high-quality canned tomatoes or fresh tomatoes will make a big difference in the flavour of the dish.
Eat with YOUR hands
Although the flavours are definitely 5 STAR, enjoying this dish at home, means you don’t have to be shy – EAT IT WITH YOUR HANDS, it always tastes better!
Chicken Cacciatore
Equipment
- knife
- Tongs
- wooden spoon
- Medium-large casserole dish or deep fry pan with lid
- Medium size mixing bowl
Ingredients
- Dried Porcini mushrooms or fresh if you can get them
- 1 Whole organic chicken cut into pieces or less if you’re not hungry, but you’ll regret not making extra!
- 1 glass White wine
- 400 grams Italian Tomato Sauce
- 1 ½ cups Boiling water
- 2 Garlic cloves
- 2 Medium sized carrots diced into small cubes
- 2 Celery sticks diced into small cubes
- Fresh rosemary sprigs
- Freshly chopped parsley to serve
- Extra Virgin Olive Oil EVOO
- Salt & Pepper
- Dried mixed herbs
Instructions
- If you are using dried Porcini mushrooms for your chicken cacciatore, put them into a medium size bowl and add 2 x glasses of boiling water. Put this to the side.
- Put a medium size casserole dish or deep frying pan on the stove at medium heat. Add extra virgin olive oil and leave to warm up.
- Add 2 x garlic cloves to the pan (leave them whole) and a few sprigs of rosemary.
- Mix using a wooden spoon and leave to simmer for a minute or so.
- Add the chicken pieces to the pan, one next to the other and leave to simmer for a few minutes. Once the chicken pieces have begun to brown on one side, turn them over to brown the other side too.
- Add salt, pepper and dried mix herbs to season. Leave to simmer and turn once again.
- Add the diced carrot and celery into the pan, making sure the chicken is completely surrounded. You may need to turn it over again.
- Add 1 ½ glasses of white wine to the chicken cacciatore and leave to simmer, covering the pan with the lid so the aromas are infused into the chicken.
- After approx. 5 minutes, uncover the pan and add the Italian passata. Use the tongs to move the chicken around and make sure the sauce has spread well throughout the pan.
- Then, add the porcini mushrooms along with the water into the pan, mix well and leave covered to infuse for at least 4-5 minutes.
- Uncover the pan and turn the chicken pieces around one last time and leave for another 2-3 minutes.
- Once the water has evaporated and sauce has thickened, your chicken cacciatore dish is ready to be served!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Chicken Cacciatore
- Use a set of tongs to add 2-3 pieces of chicken cacciatore to a coloured serving plate.
- Scoop up some delicious sauce and smother the chicken pieces with it, making sure each portion has some porcini mushrooms on top.
- Sprinkle some fresh parsley on top…
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