Chicken Cacciatore is a favorite and I’ve made it this way forever it seems. This dish is my ultimate comfort food. I have so many but this is one that I just crave and have to make. Chicken that has been seared on the outside, then braised in tomatoes, garlic, bell peppers and seasonings very slowly until it falls off the bone …..I have no words.
I like to serve it in a bowl like in the photo with pasta and some kind of white bean like Navy Beans, Great Northern Beans or Cannellini Beans. The combined flavors of all ingredients are magic. Add a piece of garlic bread or just a chunk of fresh french bread and you’re set.
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
- Tomato paste
- 1 14.5 oz. can diced tomatoes
- tomato paste
- 1 cup chicken stock
- 1/2 tsp dried oregano
- 1/2 tsp Italian Seasoning
- fresh basil for serving
- parmesan cheese for serving
- optional anchovy
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
About the ingredients….
I like to use an Italian tomato in this recipe, or really any recipe that’s Italian that I’m making a sauce. 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
Here’s another brand that I love: https://amzn.to/4hnbyIE
What could I serve with this?
If you wanted to serve an appetizer before this meal I would suggest a salad, an antipasti or some stuffed mushrooms. Here’s a couple of my recipes: stuffed mushrooms
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 tbsp tomato paste
- 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
- for a little kick add a little Calabrian Chile!
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 tomato paste and combine.
- 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!