Chicken Cacciatore is a favorite and I’ve made it this way forever it seems. Seriously. I look at other recipes but continue to find this recipe that I figured out years ago is still our favorite!
I love to serve this over mashed potatoes, polenta, pasta or rice. Below you will see that I served it in a bowl with white beans, almost like a soup. Serving with the white beans is one of my favorites.
What you need to make this…
- 4 pieces chicken, like 2 thighs and 2 legs
- 2 tbsp extra virgin olive oil
- 3-4 garlic cloves, minced
- 1/2 onion, sliced
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1 14.5 oz. can diced tomatoes
- 1 cup chicken stock
- 1/2 tsp dried oregano
- 1/2 tsp Italian Seasoning
- fresh basil for serving
- parmesan cheese for serving
I made this in my new skillet. I’ve never bought anything from QVC, but the other day I saw a skillet advertised and it was Geoffrey Zakarian’s 10″ Nonstick Carbon Steel Pan with Sleeve. Ya’ll this skillet is amazing. Heavy duty and it was just $44.00. Wow, I’m so impressed with the Carbon steel pans now. Beautiful pan http://10″ Nonstick Carbon Steel Pan with Sleeve.
This dish just speaks comfort food. You really don’t need anything else with this dish expect for a piece of French Bread to sop up the juices! Yes! It is that good. I do love to serve this with pasta or polenta. Today I made polenta but I use spaghetti a lot. And, as a side dish, I love to serve with white beans. These are Great Northern beans that I cooked with a little salt pork, salt and pepper in the Instant Pot.
I served this in white bowls that I absolutely love! I actually love to serve entrees in bowls many times rather than on a plate. Here’s the link for these bowls: https://amzn.to/3hFHFEK
comfort food at it’s best – my chicken cacciatore with pasta
I like to use an Italian tomato in this recipe, or really any recipe that’s Italian that I’m making a sauce. The Italian tomato is just so much sweeter and not as watery as some you get in a can. Usually I use Cento Whole Italian tomatoes or other brands of San Marzano. Here’s a link if you are not familiar. Here’s a link if you aren’t familiar with this brand. https://amzn.to/2Y8S5pJ
I didn’t have any this time, so I used a can of diced tomatoes, which was fine.
Here’s my easy recipe!! Enjoy! My Caesar Salad is a great side dish! https://the2spoons.com/a-classic-beautiful-caesar-salad/
Chicken Cacciatore
Ingredients
- 4 pieces chicken, like 2 thighs and 2 legs
- 2 tbsp extra virgin olive oil
- 3-4 garlic cloves, minced
- 1/2 onion, sliced
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1 14.5 oz. can diced tomatoes
- 1 cup chicken stock
- 1/2 tsp dried oregano
- 1/2 tsp Italian Seasoning
- fresh basil for serving
- parmesan cheese for serving
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat a large skillet and add the olive oil. When heated add your chicken pieces skin side down and cook until golden grown. Turn the chicken and brown the other side.
- When both sides have browned, remove the chicken to a plate.
- Add the onions and garlic to the skillet and cook on medium heat for about 5 minutes until the vegetables have softened. Add the garlic and cook until it is aromatic.
- Add the chicken stock and the tomatoes to the skillet, Scrape up the bits in the bottom of the pan. Add the oregano, a pinch of sugar if your tomatoes are bitter and a little salt and pepper if needed. Bring to a simmer, place a lid on the pan and cook for about 20 minutes.
- Add your chicken and the juices to the tomato and vegetable mixture. Then, bring to a simmer, cover the pan and cook another 20 minutes until your chicken is cooked through. Remove the lid and check for doneness. The Internal temperature should be at 165 degrees and the meat will start to fall of the bone. If you need to cook a little longer, add the lid and continue cooking for another minutes. At this time if the chicken is at the desired temperature, remove the lid, increase the heat and allow your sauce to cook down a little.
- Serve with polenta or pasta! I served this time with Polenta but many times I serve over a bowl of spaghetti! Bon Appetit!