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Cacciatore means cooked in the "hunter's style" (which, translated into French, is chasseur, and in fact refers to a very similar dish). In many Italian-American restaurants this can be a greasy, overly sweet sauce with dry, overcooked chicken. But this recipe will make you fall in love with Chicken Cacciatore... giadzy.com

Chicken Cacciatore

  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone, halved crosswise
  • 1 teaspoon salt, plus more to taste
  • 11 teaspoon freshly ground black pepper, plus more to taste
  • 1‚ÅÑ2 cup all-purpose flour, for dredging 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 6 garlic cloves, finely chopped
  • 1 1‚ÅÑ2 teaspoons dried oregano leaves
  • 3‚ÅÑ4 cup dry white wine
  • 1 (28-ounce) can diced tomatoes with juice
  • 3‚ÅÑ4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1‚ÅÑ4 cup coarsely chopped fresh basil
4 Main-Course Servings

Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large, heavy saute pan, heat the oil over a medium-high flame. Working in 2 batches, add the chicken pieces to the pan and saute until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.

Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, the broth, and the capers. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Recipe from Everyday Italian by Giada De Laurentiis.

Chicken Cacciatore

By: Giada De Laurentiis

Cacciatore means cooked in the “hunter’s style” (which, translated into French, is chasseur, and in fact refers to a very similar dish). In many Italian-American restaurants this can be a greasy, overly sweet sauce with dry, overcooked chicken. But this recipe will make you fall in love with Chicken Cacciatore again; it’s really the ultimate in hearty, rustic Italian home cooking.

Chicken Cacciatore

Serves:
4
Cooking Level:
Prep Time
Cook Time
1 hour
Inactive Time
Total Time
1 hour

INGREDIENTS:

  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone halved crosswise
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon freshly ground black pepper plus more to taste
  • 1/2 cup all-purpose flour for dredging 3 tablespoons olive oil
  • 1 large red bell pepper chopped
  • 1 onion chopped
  • 6 garlic cloves finely chopped
  • 1 1/2 teaspoons dried oregano leaves
  • 3/4 cup dry white wine
  • 1 28-ounce can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1/4 cup coarsely chopped fresh basil

INSTRUCTIONS:

  • Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large, heavy saute pan, heat the oil over a medium-high flame. Working in 2 batches, add the chicken pieces to the pan and saute until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
  • Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, the broth, and the capers. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.
  • Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
  • Recipe from Everyday Italian by Giada De Laurentiis.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Chicken Cacciatore

Cacciatore means cooked in the “hunter’s style” (which, translated into French, is chasseur, and in fact refers to a very similar dish). In many Italian-American restaurants this can be a greasy, overly sweet sauce with dry, overcooked chicken. But this recipe will make you fall in love with Chicken Cacciatore again; it’s really the ultimate in hearty, rustic Italian home cooking.

Chicken Cacciatore

Serves:
4
Cooking Level:
Prep Time
Cook Time
1 hour
Inactive Time
Total Time
1 hour

INGREDIENTS:

  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone halved crosswise
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon freshly ground black pepper plus more to taste
  • 1/2 cup all-purpose flour for dredging 3 tablespoons olive oil
  • 1 large red bell pepper chopped
  • 1 onion chopped
  • 6 garlic cloves finely chopped
  • 1 1/2 teaspoons dried oregano leaves
  • 3/4 cup dry white wine
  • 1 28-ounce can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1/4 cup coarsely chopped fresh basil

INSTRUCTIONS:

  • Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large, heavy saute pan, heat the oil over a medium-high flame. Working in 2 batches, add the chicken pieces to the pan and saute until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
  • Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, the broth, and the capers. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.
  • Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
  • Recipe from Everyday Italian by Giada De Laurentiis.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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Photo of lizzynewm

Article by Giada De Laurentiis

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