How to Make Chicken Cacciatore
Take a trip to Tuscany with this authentic chicken cacciatore recipe. This classic Tuscan dish is cooked nice and slow, so you’ll have moist chicken at the end that will practically fall off the bone.
It’s covered in a simple yet wholesome tomato sauce made from passata, red wine, vegetables, and fresh herbs. The sauce is so good; you’ll be scooping up any extra with fresh crusty bread and definitely going back for seconds.
Vincenzo’s Top Tips To Make Chicken Cacciatore
Any chicken part will do
You can also use boneless chicken thighs, chicken breasts, skinless chicken breasts, and skinless chicken thighs for this recipe.
Low and Slow
This is a low and slow process to keep the chicken moist.
Keep the strong flavor
Keep the leaves on the celery because it has a strong flavor that will add another element to your dish.
Stick with wine or may use alternatives
The alcohol will cook out, so only the flavors of the wine will stay. Use chicken broth or water instead if you don’t want to use wine.
- 1 Large casserole dish
- 1 Kitchen mallet
- 1 Tongs
- 4 pcs Chicken drumsticks
- 5 pcs Chicken wings
- 5 pcs Chicken thighs
- 1 Bottle of passata or homemade tomato sauce
- 1 Extra Virgin Olive Oil (EVOO)
- 1 Fresh rosemary
- 1 Celery stick Chopped
- ½ Onion Chopped
- 2 Carrots Chopped into small pieces
- 1 Bunch of parsley Chopped finely
- 1 Glass of red wine
- 2 Garlic cloves
- 1 Salt & pepper
- We're making this chicken cacciatore recipe traditional, without the slow cooker or crock pot. Start with a large casserole dish, add four tablespoons of extra virgin olive oil, and turn on the heat to medium-low.
- Add in all the chicken pieces, braising them on all sides until they start to turn golden brown.
- While they are browning, use a kitchen mallet to smash the garlic (skin on) and add it to the pan with the chicken.
- Add the lid to the pan and cook for a few minutes. Remove the lid, flip the chicken then cover it again and cook for 10 more minutes.
- Now, the meat is cooked on both sides and moist. Add the chopped carrots, onion, and celery to the pot for this chicken cacciatore recipe.
- Move the pieces of chicken around so the vegetables don’t just stay on top and everything cooks through well.
- Now cover and cook for about 10 minutes until the vegetables are softer.
- Next, move the chicken around once more before adding fresh rosemary, and then pour the wine on top.
- Again, cover and cook for another 10 minutes. Then, uncover the chicken and flip the pieces one more time before cooking this chicken cacciatore recipe without a lid until the wine evaporates.
- Add the homemade tomato sauce (or store-bought passata) and mix it through as best you can.
- Be generous with the salt and freshly ground black pepper. Sprinkle a little bit of parsley on top and stir.
- Slow cook everything for 10 minutes with a lid to help create a super flavorful chicken cacciatore recipe, then remove the rosemary and garlic.
- Cook the chicken cacciatore uncovered for the last 10 minutes. Once finished, add the rest of the parsley on top.
- E ora si mangia, Vincenzo’sPlate….Enjoy!
How to serve Chicken Cacciatore
Add the desired amount of chicken to a plate with an extra scoop of sauce. You’ll want a nice piece of bread to accompany this dish so you can clean up your plate.
Enjoy the melt-in-your-mouth flavors with this chicken cacciatore recipe that’s falling off the bone. You can even serve chicken cacciatore with oven roasted potatoes, bell peppers, or zucchini. It’s the perfect dish for a Sunday lunch or to simply spoil yourself.
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