Chicken Cacciatore

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Chicken Cacciatore is easy, Italian comfort food. Chicken and peppers simmered in tomato sauce for a hearty meal. Serve with pasta, polenta or on its own.

Chicken Cacciatore is easy, Italian comfort food. Chicken and peppers simmered in tomato sauce for a hearty meal. Serve with pasta, polenta or on its own. 

Chicken Cacciatore is basically rustic, Italian chicken dinner. I love it because it’s super simple to throw together, and it makes great leftover. I serve it over pasta, polenta, risotto, or I’ve even eaten it plain and sopped up the sauce with a nice piece of crusty bread.

To make Chicken Cacciatore, I like to use chicken thighs. I think boneless, skinless works out best, but traditionally this is a “hunter’s style” chicken, so you can use a whole chicken cut into pieces or even chicken legs. It’s very versatile. You’ll just need about 2 pounds of chicken.

To make sure the chicken has texture, I like to sear the chicken before I build the sauce. This also helps lock in some of the juices. I find that a Dutch oven works best for cooking, it heats really evenly so the chicken sears nicely, but there’s enough room in the pot to make the sauce, too.

Another thing I love about this dish is the vegetables. It has onions, green bell peppers, and tomatoes in it, so I really don’t feel the need to make a vegetable for a side dish. There’s plenty in the Chicken Cacciatore. The onion and bell pepper get sauteed for a bit before the spices, seasoning and tomato products are added.

Once the chicken is added back into the sauce, I like to cover the pot with a lid to let it simmer for a while. It’s good to cook down the tomatoes so they are rid of that tin can flavor.

Once the dish is done, I serve it over whatever I feel like. It’s that easy!

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Chicken Cacciatore


  • Author: Allie McDonald
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-6

Description

Chicken Cacciatore is easy, Italian comfort food. Chicken and peppers simmered in tomato sauce for a hearty meal. Serve with pasta, polenta or on its own.


Ingredients

  • 2 Tbsp. olive oil
  • 2 lbs. boneless, skinless chicken thighs
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. Italian seasoning
  • 1/4 tsp. pepper
  • 1 14 oz. can diced tomatoes
  • 1 8 oz. can tomato sauce
  • 2 Tbsp. tomato paste
  • pasta, polenta or whatever you choose for serving

Instructions

  1. Heat the olive oil over medium heat in a large sauce pot or Dutch oven until hot.
  2. Sear the chicken thighs until a nice brown sear is formed on each side. You may need to do this in batches. Once the chicken is seared, remove it from the pan and set aside on a plate.
  3. Add the onion and pepper to the pot and saute until softened and slightly brown, about 4 minutes.
  4. Add the garlic, salt, Italian seasoning and pepper. Cook for 2 more minutes.
  5. Add the diced tomatoes, tomato sauce and tomato paste. Stir to combine.
  6. Add the chicken back into the pot and bring the mixture to a boil, reduce the heat to a simmer, cover with a lid, and cook for 20 minutes.
  7. When you’re ready to serve, spoon the chicken and sauce over pasta, polenta, rice, risotto or whatever you like.