Authentic Italian Chicken Cacciatore Recipes

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

AUTHENTIC ITALIAN CHICKEN CACCIATORE RECIPE (POLLO ALLA CACCIATORA)

Steps:

• First, clean the chicken thoroughly and cut it into pieces. Don't peel off the skin, as it will give it more flavor.
• Heat the oil in a frying pan and fry the chicken pieces on both sides for about 10 minutes, until golden.
• At this point, add the finely chopped onions, garlic, the chopped carrots and celery, with a pinch of salt, pepper and rosemary, and leave it all in a sauté for another 5 minutes.
• When the mix gets a nice color, pour red wine over the chicken and let it evaporate.
• Then add the tomatoes, cover with a lid and let it cook on medium heat for 30 minutes (or until the chicken is well cooked and soft) during which, if the chicken becomes dry, add a bit of water or broth.
• Once cooked, add the chopped parsley and serve the chicken with polenta or mashed potatoes.

ITALIAN CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
• Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
• Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
• Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
• Stir in olives, parsley, and basil. Stir to heat through.

CHICKEN CACCIATORE

Steps:

• Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin-side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
• Add another tablespoon of the oil to the pan and heat until almost smoking. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes. Remove to a plate.
• Add the remaining 1 tablespoon oil, the onions and the bell peppers to the pan and cook until soft, about 4 minutes. Add the garlic, serrano chiles and red pepper flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken broth, tomatoes, rosemary and thyme, and bring to a simmer. Return the dark meat and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes.
• Add the white meat to the pan, cover and continue cooking for 10 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
• Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
• Season with salt, pepper and honey. Stir in the basil and capers, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with shaved Parmesan.

HOMEMADE CHICKEN CACCIATORE, SICILIAN-STYLE

Steps:

• Melt the butter in a large stockpot over medium heat. Cook the onion, bell pepper, and garlic in the melted butter until they begin to soften, about 3 minutes. Add the tomatoes, wine, Italian seasoning, salt, pepper, and garlic salt; cook and stir until the mixture just begins to boil. Reduce the heat to medium low; add the chicken and cook until the meat is tender enough to fall off the bone, about 1 1/2 hours. Remove the bones and skin from the chicken, returning the meat to the pot.
• Heat 3/4 cup of the reserved liquid from the tomatoes in the microwave until just warmed. Stir the flour into the tomato liquid until thick. Add to the stockpot and stir continually until the mixture begins to thicken. Remove from heat and allow to sit for about 15 minutes.
• While the chicken mixture rests, bring a large pot of lightly-salted water to a boil. Stir the spaghetti into the water and return to a boil. Cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. Drain. Ladle the chicken mixture over the drained spaghetti to serve.

CONTEST-WINNING CHICKEN CACCIATORE

Steps:

• Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and wine., Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over pasta.

ITALIAN CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken with the salt, pepper, and flour, shaking to remove the excess flour. Heat 4 tablespoons of the olive oil in a large non-stick high-sided frying pan set on high heat. (I use my electric frying pan for this.) Add the chicken to the pan and cook until well-browned, about 3 minutes per side. Transfer the chicken to a plate and set aside.
• Save the chicken fat left in the pan, adding enough of the oil to make 4 tablespoons Cook the onion and bay leaves over medium heat till tender. Add the garlic, pancetta, red pepper flakes, and half of the parsley. Cook for 3 minutes. Pour in the wine and cook for 3 minutes, stirring and scraping the bottom of the pan. Add the tomatoes and their juice, the chicken stock, tomato sauce, and browned chicken pieces. Break the tomatoes into smaller pieces. Bring to a boil, reduce heat, simmer uncovered for 15-20 minutes.
• Transfer the chicken to a serving dish. Cook the sauce 5 more minutes. Taste for salt and pepper. Pour the sauce over the chicken. Sprinkle the remaining parsley on top and serve.
• (I have also posted the recipes for the homemade chicken stock and the homemade basic tomato sauce if anyone needs it.).