Chicken Cacciatore is the perfect, comforting Italian dish with fall-off-the-bone tender chicken cooked in a perfect homemade red sauce.
Authentic Chicken Cacciatore is an Italian classic that you can prepare for a special occasion or make for a busy Weeknight Dinner. Try my Chicken Parmesan or Chicken Piccata for another Italian chicken dish.
Sabrina’s Chicken Cacciatore Recipe
Chicken Cacciatore is a comfort food classic, rich in flavor, but made with simple ingredients. Mouthwatering and tender chicken simmers in the robust tomato sauce, completing the dish. Serve atop al dente spaghetti with Garlic Bread on the side for the perfect finishing touch.
Ingredients
- 1 chicken , cut into 8 pieces (about 4-5 pounds)
- 1/2 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/3 cup olive oil
- 3 tablespoons unsalted butter
- 1 yellow onion , chopped
- 2 stalks celery , chopped
- 1 green bell pepper , chopped
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon coarse ground black pepper
- 1 cup chicken broth
- 29 ounces canned diced tomatoes , do not drain
- 14 ounces crushed tomatoes
- 6 ounces tomato paste
- 1 cup red wine
- 1 cup kalamata olives
- 1/4 cup parsley , finely chopped
Instructions
- Dry chicken well with paper towel.
- In a shallow bowl mix flour, salt, and black pepper.
- Add olive oil to a large heavy skillet on medium high heat.
- Add the chicken skin side down, cook for 5-6 minutes to brown.
- Flip and cook and additional 5-6 minutes to brown.
- Remove chicken from the pan.
- Add in the butter and stir to remove any browned bits off the pan.
- Add in the onion, celery, green bell pepper, stir and cook until the onions are translucent.
- Add in the garlic, salt, oregano, basil, rosemary and black pepper.
- Stir and cook for 30 seconds until fragrant.
- Add in the chicken broth, canned diced tomatoes, crushed tomatoes, tomato paste, red wine and olives; stir to combine, bringing it to a simmer.
- Reduce heat to medium-low, cover and cook for 30 minutes.
- Nestle the pieces of chicken back into the pan, skin side up.
- Cover and cook for 45-50 minutes until the chicken is tender.
- Serve over pasta topped with parsley and a side of crusty french bread.
Notes
Note: Calorie count doesn’t include serving of spaghetti/pasta.
Nutrition
Calories: 594kcal | Carbohydrates: 22g | Protein: 33g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 128mg | Sodium: 1455mg | Potassium: 1003mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1231IU | Vitamin C: 37mg | Calcium: 110mg | Iron: 5mg
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