![]() ![]() Cook, stirring to scrape the brown bits from the bottom of the pan, until the wine has mostly evaporated, 5 to 6 minutes. Add the wine and bring to a boil over high heat.Cook for 5 minutes, stirring occasionally until the veggies just begin to soften. Add the mushrooms and peppers and increase the heat to medium. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the onions to the pot and cook, stirring occasionally, until they are softened and just starting to brown, about 5 minutes. Return the pot to the stove and reduce the heat to medium-low.Pour off all but about 2 tablespoons of the fat. Using tongs, transfer the chicken to a large plate set aside. Flip and brown on the other side for 1 to 2 minutes more. Brown half the chicken in a single layer, skin side down, until golden and crispy, 5 to 7 minutes. Heat the oil in a large (5 or 6-qt) Dutch oven or heavy-bottomed, high-sided large skillet over medium-high heat.Dredge the chicken pieces in the flour, coating all over. Season the chicken all over with 1½ teaspoons salt and the pepper. Blot the chicken with a paper towel to remove any excess moisture.Before serving, defrost in the refrigerator for 24 hours if necessary, and then reheat on the stovetop over medium-low heat until hot. Let the chicken cool to room temperature and then store it in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months. How To Make Chicken Cacciatore Ahead of Time Garnish with parsley, if using, and serve. Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for a few minutes, spooning the thickened sauce over the chicken. Taste and adjust seasoning, if necessary. Gently simmer the sauce for a few minutes, or until it is thickened to your liking. Using a fork and knife, pull the skin off of the chicken and discard. Using a slotted spoon, transfer the cooked chicken to a plate. Add the chicken and any accumulated juices from the plate back to the pot and spoon some of the sauce over it.īring to a simmer, then cover and cook over medium-low heat for about 35 minutes, until the chicken is cooked through or registers 165☏ – 170☏ on a meat thermometer. Add the chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, honey, and the remaining 1 teaspoon salt.īring to a boil, then reduce the heat to medium-low and gently simmer, uncovered, for 10 minutes. Cook for 5 minutes, stirring occasionally until the veggies just begin to soften.Īdd the wine and bring to a boil over high heat.Ĭook, stirring to scrape the brown bits from the bottom of the pan, until the wine has mostly evaporated, 5 to 6 minutes. Do not brown.Īdd the mushrooms and peppers and increase the heat to medium. Return the pot to the stove and reduce the heat to medium-low. Heat the oil in a large (5 or 6-qt) Dutch oven or heavy-bottomed, high-sided large skillet over medium-high heat. Season the chicken all over with 1½ teaspoons salt and ½ teaspoon pepper. What You’ll Need To Make Chicken Cacciatore Step-by-Step Instructionsīlot the chicken with a paper towel to remove any excess moisture. It’s also a wonderful dish to make ahead of time, as the flavors develop and deepen as it sits. Chicken cacciatore takes about 2 hours to cook, so make it on a leisurely day when you’ve got some time to putter around the kitchen. This recipe calls for chicken thighs to be slow-cooked with these veggies, along with fragrant herbs, red wine, and broth to create a hearty sauce that’s perfect for spooning over creamy polenta or mashed potatoes. The name “cacciatore” comes from the Italian word for hunter, and it is said to have originated with Italian hunters who would prepare it over an open fire using ingredients they had on hand, such as tomatoes, onions, garlic, and peppers. Read my full disclosure policy.Ī rustic, slow-cooked dish of tender chicken and vegetables in a hearty sauce, chicken cacciatore makes a soul-satisfying meal.Ĭhicken Cacciatore, also known as Hunter’s Chicken, is a classic Italian dish that’s packed with rich, bold flavors. ![]()
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