Authentic Chicken Cacciatore

Serves: 4-5 Cooktime: 95 Minutes

View All Recipes

PRINT RECIPE

This authentic chicken cacciatore dish brings together succulent chicken, vibrant vegetables, and a tangy tomato sauce to create a comforting and satisfying home cooked meal that's sure to please any palate.

Ingredients

For the Chicken:

1 pound all-purpose flour
1 teaspoon kosher salt
¼ teaspoon cracked black pepper
1½ cups canola oil
Two 3-pound whole chickens, cut into 10 pieces each

For the Sauce:

½ cup garlic oil
1½ cups diced white onions
1 cup diced red bell peppers
1 cup diced green bell peppers
⅓ cup sliced garlic
2 dried bay leaves
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh basil
1 tablespoon fresh rosemary
1 pound cremini mushrooms, quartered
1½ teaspoons kosher salt
¼ teaspoon cracked black pepper
1 cup white wine
4 cups canned whole, peeled Italian plum tomatoes
1 cup chicken stock
1 cup demi glaze or beef stock
12 ounces wide egg noodles, cooked al dente

Directions

Step 1 - Prepare the Chicken:

Preheat the oven to 350°F. Line a sheet pan with paper towels.
In a medium bowl, whisk together the flour, salt, and black pepper.
Heat the canola oil in a large sauté pan over medium-high heat.
Place each piece of chicken in the seasoned flour, shaking off any excess.
Working in batches, fry the chicken until browned on both sides. Between 5-7 minutes each side.
Transfer to the lined sheet pan.

Step 2 - Make the Sauce:

In a large pan over high heat, sauté garlic oil, onions, and bell peppers.
Add garlic, bay leaves, parsley, oregano, basil, rosemary, and mushrooms. Cook for 5 minutes.
Add salt, black pepper, and white wine. Cook for 2 to 3 minutes.
Add tomatoes, chicken stock, and brown sauce. Bring to a boil and reduce the liquid by one-quarter.

Step 3 - Finish the Dish:

Combine the chicken and sauce in a 4-quart casserole dish. Cover and bake for 35 minutes.
Spread cooked egg noodles on a large serving platter.
Arrange the chicken pieces over the noodles, top with the sauce, and serve.

Italian History and Folklore Behind the Chicken Cacciatore

Chicken Cacciatore, or "Pollo alla Cacciatora" in Italian, translates to "hunter's chicken," a name that reveals much about its humble origins. This dish has a rich history that dates back to the Renaissance period in Italy, though its exact origins have been passed on through folklore stories and tradition.

The term "cacciatora" refers to a meal prepared "hunter-style" with ingredients that a hunter might have had readily available. One popular folklore narrative gives a clue into how this dish came to be. After spending many nights away from home, hunters would return with whatever game they could find and catch. This wasn’t traditionally chicken, but instead, they found birds and rabbits, and sometimes wild boar. Hunters returning would also pick up foraged vegetables and other miscellaneous food products that looked edible.

Their families would combine these meats, along with the foraged herbs and vegetables, to prepare a nourishing (although not always tasty) meal. Over time as access to key ingredients became more readily available, this dish became a celebration of the hunter's successful return and the ability to feed the family.

In every simmering plate of authentic chicken cacciatore, there lies a story of journeys, family, and the profound joy of a meal shared. It's a dish that has traveled through the decades, from the forests of Italy to the dinner tables of America, and it has become a cherished part of Italian-American culinary culture.

Wine Pairings for Chicken Cacciatore

Chianti: Known for its vibrant acidity and fruity undertones, Chianti is a perfect match for the chicken cacciatore's tomato-based sauce. Its lively character enhances the flavors of the chicken and complements the herbs in the sauce.
Montepulciano d'Abruzzo: This medium-bodied red wine from the Abruzzo region of Italy also pairs beautifully with rich flavors of the chicken cacciatore. Its subtle tannins and rich fruitiness make it an excellent partner to this dish

Approximate Nutrition for the Entire Recipe (10 Servings Total)

Calories: ~7,500 kcal
Total Fat: ~350 g
- Saturated Fat: ~70 g
Carbohydrates: ~600 g
- Dietary Fiber: ~30 g
- Sugars: ~40 g
Protein: ~450 g
Sodium: ~10,000 mg (varies based on stock, salt, and any seasoning adjustments)

Note: A significant portion of the flour and oil may remain unused, reducing the actual totals.

Answering Common Recipe Questions

Can I use different vegetables in this classic chicken cacciatore recipe?

Yes, feel free to add vegetables like zucchini or eggplant for a twist on the traditional recipe.

How do I know if the chicken is cooked through and not dry?

Browning the chicken before baking and cooking it covered in the sauce helps keep it moist. Always check for an internal temperature of 165°F for doneness.

What's the best way to reheat chicken cacciatore?

Reheat in the oven at 350°F for about 15-20 minutes to retain its moisture and flavor.

What is the cacciatore sauce made of?

It's a tomato-based sauce and people often add onions, bell peppers, garlic, herbs (like oregano, basil, and rosemary), and mushrooms into it.

What is best to serve with chicken cacciatore?

It can go well with crusty bread or pasta, and a side salad.

What does chicken cacciatore mean in Italian?

It translates to "hunter's chicken", referring to its countryside roots.

What region is chicken cacciatore from?

It originated in Central Italy but it’s become a staple throughout different Italian regions.