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easy chicken cacciatore recipes
This easy chicken cacciatore recipe with boneless chicken thighs, mushrooms, and wine is made on the stovetop and ready in under an hour.
FOR THE CHICKEN CACCIATORE:
- 3 tablespoons extra-virgin olive oil divided
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium yellow onion chopped
- 1 medium green bell pepper chopped
- 3 cloves garlic minced
- 3/4 cup dry white wine or low sodium chicken broth
- 1 28 ounce can crushed tomatoes
- 8 ounces sliced baby bella (cremini) mushrooms
- 2 teaspoons Italian seasoning
- 1/2 tablespoon balsamic vinegar
- Whole wheat pasta or brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash
- Chopped fresh parsley or basil
- Freshly grated Parmesan cheese
Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high. Season both sides of the chicken with salt and pepper.
Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.
Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes.
What is chicken cacciatore?
The Italian word “cacciatore” translates to “hunter”. Hunter-style dishes are typically prepared by braising a protein (like chicken) with tomatoes, onions, herbs, vegetables and an acidic ingredient, such as wine or vinegar until tender.
You’ll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.
easy chicken cacciatore
- 6 chicken thighs bone in, skin on, trimmed of excess fat
- Kosher salt and black pepper
- Extra virgin olive oil
- 1 small yellow onion chopped
- 2 celery ribs chopped
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 8 ounces mushrooms (white or baby bella) cleaned and sliced
- 3 garlic cloves minced
- 1 teaspoon oregano
- 3 sprigs fresh thyme
- 2 tablespoon fresh chopped parsley more for later
- Pinch red pepper flakes
- 1 cup red wine
- 28 ounce can crushed tomatoes
what is a good side dish for chicken cacciatore?
- Mashed Potatoes
For Low Carb:
- Cauliflower rice
- Zucchini Noodles
- Steamed vegetables
Chicken cacciatore is great on its own without any extras. However, with that said, there is a tremendous number of side dishes that will work nicely with this delicious dish.
One of my favorite combinations is to serve this dish on the top of some creamy mashed potatoes. If you are trying to be healthy, then you can try making creamy mashed cauliflower instead.
A simple but delicious side dish is some steamed rice. I tend to make it in a rice cooker as it is super easy. However, cooking the rice over the stove is always an option. A healthier option is to make cauliflower rice.
The choice of a side dish comes down to what you feel like eating and how much time you have to spare. Personally, I love eating this stew by itself.
How do I store leftover chicken cacciatore?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze for up to 3 months, let the mixture cool completely before transferring it to a freezer-safe container. When ready to use, partially thaw overnight in the fridge; heat slowly in a covered skillet until a thermometer inserted into the chicken reads 165°, stirring occasionally.
easy chicken cacciatore recipe with spaghetti sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 lbs boneless chicken thighs
- to taste kosher salt
- to taste black pepper
- 1 small chopped onion
- 1 diced green bell pepper
- 3 cloves chopped garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 oz) jar marinara sauce
- 1 (16 oz) package spaghetti
- Parmesan cheese
- torn for garnish fresh basil
Heat olive oil and butter in a large high-sided skillet. Season the chicken thighs on both sides with salt and pepper. Add to the pan and cook until brown, about 4 minutes per side. Remove to a plate.
Toss in the onion, bell pepper, and garlic, and sauté until tender, about 5 minutes. Season with salt, pepper and crushed pepper flakes. Stir in the marinara sauce and add the chicken back into the pan. Simmer for 20 minutes.
While chicken simmers, cook spaghetti according to package directions. Ladle chicken and sauce over pasta and finish with Parmesan and fresh basil to serve.
easy chicken cacciatore and mushroom recipe
6 chicken thighs, skin off, bone out
6 large portobello mushrooms
2 red onions
1 16-ounce jar of roasted red peppers
12 black olives, with pits
4 sprigs of fresh rosemary
3/4 cup Italian red wine
2 14-ounce cans of plum tomatoes
Preheat the oven to 350 degrees. Season the chicken with sea salt and black pepper, then put it in a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil. Cook for 10 minutes, or until golden, turning regularly.
Meanwhile, peel and tear up the mushrooms, peel and finely chop the onions, drain and tear up the peppers, then squash and pit the olives.
Remove the chicken to a plate, leaving the pan on the heat. Stir the mushrooms, onions, peppers and olives into the pan, then strip in the rosemary. Cook for 10 minutes, or until softened, stirring regularly.
Pour in the wine and let it cook away, then add the tomatoes and half a can’s worth of water, breaking up the tomatoes with your spoon.
Bring to a boil, stir in the chicken and any juices, then transfer to the oven for 1 hour, or until the chicken is tender.
Can I freeze Easy Chicken Cacciatore?
Yes! This Easy Chicken Cacciatore recipe freezes well both before or after cooking.
TO FREEZE BEFORE COOKING:
- Prepare Easy Chicken Cacciatore per recipe all the way through step two.
- Tightly wrap, or place in an airtight container and freeze for up to 3 months.
- When ready to bake, thaw the Chicken Cacciatore completely, and continue to bake as directed in step 3.
TO FREEZE BAKED CHICKEN CACCIATORE AFTER COOKING:
- Allow Easy Chicken Cacciatore to cool completely.
- Package in an air tight container. I like to separate the dish into meal sized portions and place it in a few containers.
- When ready to eat, Chicken Cacciatore can be reheated in the microwave, heating in 30 second increments and stirring in between, or placed in a dish covered with foil and heated in the oven at 350˚F until heated through.
Can I make it in my slow cooker or Instant Pot?
- Yes! I’ve had an Instant Pot Chicken Cacciatore recipe on my website for a while if you’d prefer to cook it using that method.
- To adapt this into a Crockpot chicken cacciatore, follow steps 1-6 in the recipe card, and then add everything except for the olives, fresh basil, and parsley to slow cooker. Do 3 to 4 hours on high or 6-8 on low, and toss in the remaining ingredients right at the end of cooking. This recipe can also be doubled in a Crockpot no problem.