Classic Chicken Cacciatore

A simple, rustic recipe for chicken slowly braised in an easy Italian-style tomato sauce with onions and peppers served over pasta.

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We so grown.

That’s what Husband and I keep saying to each other these days. Like yesterday when I popped out back to clip some of the fresh herbs we actually grew. I walked by and said Oh, what’s that? Yeah, I’m just out here harvesting some of this basil I grew all by myself to use on this amazing chicken cacciatore I’m cooking.

And Husband proudly said, we so grown.

I look at us on the weekends now happily working on the house and yard, shuttling the kids to and from sports and activities and think man, we are so grown up now.

Our weekends used to be about sleeping in and going out and now we’re so… domestic. We get excited about perennials and little league.

And I get really excited about putting something like this on the table!

The chicken stews in the tomato sauce and literally falls off the bone. It’s a perfect Sunday dinner because you can throw it in the oven and forget about it.

I always toss the pasta with the sauce and throw it all back in the pan to serve family-style.

Pair this meal with a loaf of crusty bread and a bottle of wine and you'll think you're in the Old Country!

A FEW MORE ITALIAN RECIPES I LOVE!

ITALIAN SAUSAGE & CHEESE BAKED MANICOTTI - An easy recipe for classic, meaty baked manicotti stuffed with Italian sausage and cheese. 

CHICKEN SCAMPI WITH GARLIC PARMESAN RICE - The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice. 

HOMEMADE SPAGHETTI WITH MEAT SAUCE - A hearty classic Italian pasta sauce recipe made from scratch with sausage and ground beef. 

SPICY SAUSAGE & KALE RIGATONI - A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple but unbelievably delicious sauce made with pasta water, butter and parmesan cheese. 

FAMILY-STYLE CHICKEN PARMESAN - A tried-and-true recipe for crispy breaded chicken cutlets topped with gooey melted mozzarella served family-style for easier prep. 

SAUSAGE & SPINACH STUFFED SHELLS WITH GARLIC CREAM SAUCE - Stuffed pasta shells with Italian sausage, spinach and mozzarella topped with an easy garlic cream sauce. 

Recipe for Classic Chicken Cacciatore

Classic Chicken Cacciatore

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 1 H & 30 MInactive time: 15 MinTotal time: 2 Hour

A simple, rustic recipe for chicken slowly braised in an easy Italian-style tomato sauce with onions and peppers served over pasta.

Ingredients

• 8-10 pieces bone-in, skin-on chicken thighs and legs
• Salt & pepper
• Olive oil
• 1 green pepper, sliced
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup red wine
• 1 28-oz. can crushed tomatoes
• 2 teaspoons sugar
• 2 teaspoons Italian seasoning
• 2 teaspoons oregano
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Season chicken liberally with salt and pepper. Add enough olive oil to a large skillet to coat the bottom then heat over medium-high heat. Do NOT use a cast iron skillet for this as it will react to the red wine and possibly tomatoes.
3. Once the oil is hot, add chicken pieces then brown on all sides. Cook in batches so not to overcrowd the pan. Set browned chicken pieces aside. 8-10 chicken pieces, salt & pepper to taste
4. Add sliced peppers and onions to pan then sauté 4 minutes. Add minced garlic then continue cooking for 2 minutes. Add red wine to deglaze the pan then cook 8-10 minutes or until wine is reduced by half. 1 pepper, 1 onion, 6 cloves garlic, 1/2 c. red wine
5. Add tomatoes (undrained), salt & pepper to taste, sugar, Italian seasoning, oregano and red pepper then stir well. Continue cooking until bubbly. If your pan is oven-proof and large enough, add chicken pieces to sauce (if not, simply pour the sauce into a baking dish then add chicken) cover with aluminum foil then bake at 350 degrees for one hour. 28-oz can tomatoes, S&P, 2 tsp each sugar, Italian seasoning & oregano, 1/2 tsp red pepper
6. Remove foil, baste chicken with sauce then continue cooking, uncovered, 30-45 minutes or until skin has absorbed the sauce and started to crisp.
7. Let dish rest, uncovered, for 15 minutes.
8. Serve with pasta. Garnish with freshly grated parmesan cheese and chopped basil if desired. NOTE: I serve mine family-style by removing the chicken from the sauce, stirring the pasta into the sauce then replacing the chicken to the dish atop the pasta.

Notes

• You can use bone-in, skin-on chicken breasts if desired (not boneless, skinless as they will overcook and be dry) but reduce initial cook time to 45 minutes.
• Use any dry red wine (cabernet, merlot, pinot noir, etc.)
• I don't think there is a substitute for the red wine. If you decide to omit it, add a splash of red wine vinegar with the tomatoes.
• You can finish this in a crock pot if desired. Instead of placing the dish in the oven, finish cooking in the crock pot for 3-4 hours on high or 6-7 hours on low.

https://www.southyourmouth.com/2015/05/chicken-cacciatore.html

Images and text © South Your Mouth 2015

chicken, cacciatore, italian, rustic, authentic, traditional, best, braised, slow cooker, crock pot, baked, wine, thighs, legs, how to, recipe

Supper, Dinner, Chicken

Italian

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