“Chicken cacciatore is a classic Italian dish, also referred to as hunter’s stew. Early recipes may have been made with rabbit or chicken, and each recipe was adapted for those who might be traveling or hunting for several days and would require an easy to prepare recipe for outside cooking.
The traditional version of this dish is a combination of chicken, mushrooms and spices. The most common spices used are thyme, parsley, and oregano, as well as salt and pepper. The dish also receives flavor from the addition of garlic and onions.
As the chicken stews the result is a brown gravy. Many mistakenly think they are preparing chicken cacciatore by adding tomato sauce or crushed tomatoes. These do not make up part of the original version, and result more in a meat sauce with chicken that might be a topping for pasta.”https://m.wisegeek.com/what-is-chicken-cacciatore.htm
I’ve made my Chicken Cacciatore 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!
Even Allen loves this dish. It 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 always serve my chicken cacciatore over pasta; usually thick spaghetti or bucatini.
Bucatini has a hole down the middle and just soaks up all the juices in this dish!
You could use other types of pasta; homemade would be amazing! But, who has time?
Comfort Food at It’s Best – My Chicken Cacciatore with Pasta
Here’s my easy recipe!! Enjoy! My Caesar Salad is a great side dish! http://www.the2spoons.com/a-classic-beautiful-caesar-salad/
- 1 3 – 3 1/2 lb whole chicken, cut up or about 8 pieces of your choice
- 3 tbsp extra virgin olive oil
- 3-4 garlic cloves, minced
- 1 onion, sliced
- 1 green bell pepper, slicedo
- 1 red bell pepper, sliced
- 1 28 oz Can San Marzano tomatoes or about 3 cups fresh tomatoes
- 1 tbsp tomato paste
- 1/2 cup white wine
- 1 cup chicken stock
- 1 tsp dried oregano
- 1 bunch fresh basil, torn
- 1 bunch fresh parsley, chopped
- 1/2 cup kalamata olives, optional
- 1 pinch sugar, optional
- parmesan cheese for serving
- 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, bell peppers and garlic to the skillet and cook on medium heatfor about 6 minutes or so until the vegetables have softened, being careful to not burn the garlic.
- Stir in the tomato paste and add the white wine, scraping up the pieces from the bottom. Cook until the wine has evaporated.
- Add the chicken stock and the tomatoes, continuing to scrape the bits from the bottom. Add the oregano, a pinch of sugar if your tomatoes are bitter and a little salt and pepper if needed.
- Add your chicken back in, cover and simmer about 20 minutes until your chicken is cooked through. Remove the lid, increase the heat and allow your sauce to thicken a little.
- Add the kalamata olives if using and the torn basil.
- Serve over pasta. Garnish with chopped parsley. Bon Appetite!