Chicken Cacciatore: A Classic Italian Comfort Dish

ByKhademul

Chicken Cacciatore, or “hunter’s style” chicken, is a classic Italian dish known for its deep, comforting flavors and hearty ingredients. Traditionally, cacciatore refers to a style of cooking that was popular with Italian hunters who prepared meats, primarily chicken or rabbit, with accessible ingredients like tomatoes, herbs, and vegetables found in the countryside. The dish is slow-simmered to allow each component to infuse with rich, aromatic flavors, creating a warm and rustic meal that feels as though it was prepared in a countryside kitchen.

In this recipe, bone-in chicken pieces are coated in flour and then seared, creating a golden-brown crust that locks in moisture and adds texture. This searing step is key because it gives the chicken pieces a beautiful color and helps to deepen the flavor of the sauce. The chicken is then simmered in a robust sauce made from tomatoes, onions, celery, and garlic, all of which work together to create a layered, savory base. To build even more depth, we use both fresh tomatoes and tomato paste, which provides a concentrated tomato flavor and a touch of sweetness that balances the dish.

A hallmark of Chicken Cacciatore is its inclusion of vegetables like bell peppers, olives, and capers. In this recipe, a colorful medley of red, green, and yellow bell peppers is lightly sautéed before being added to the sauce, providing vibrant color and a slight sweetness that complements the acidity of the tomatoes. The briny flavors of green and black olives, along with capers, add a burst of Mediterranean taste that enhances the chicken and brings a balanced saltiness, offsetting the richness of the sauce. These ingredients, while simple, make the dish a truly complete meal.

This recipe also calls for classic Italian herbs such as oregano, thyme, and basil, which elevate the flavors and add an earthy aroma that wafts through the kitchen as the cacciatore cooks. In the final stages, a sprinkle of Parmesan cheese and a small pat of butter give the sauce a luscious texture and a hint of creaminess, making it irresistibly rich and flavorful.

Chicken Cacciatore is best served warm, garnished with a bit of fresh parsley or basil for color. It pairs beautifully with pasta, polenta, or crusty bread, allowing you to soak up every last bit of the flavorful sauce. This dish is not only hearty and nutritious, but it also brings a sense of comfort and warmth that makes it perfect for family dinners or gatherings. With its rich tomato-based sauce, tender chicken, and vibrant vegetables, Chicken Cacciatore is a dish that brings a taste of Italy to your table and is sure to become a family favorite.

Chicken Cacciatore

Ingredients:

  • Chicken: 1 whole chicken (cut into 10 pieces)
  • Olive Oil: 100 grams, plus more for cooking
  • Onion: 200 grams, finely chopped
  • Celery: 100 grams, finely chopped
  • Garlic: 100 grams, minced
  • Tomatoes: 500 grams, chopped
  • Tomato Paste: 100 grams
  • Flour: 100 grams (for dusting the chicken)
  • Capsicum (Bell Peppers): 300 grams, a mix of red, green, and yellow, sliced
  • Green Olives: 50 grams, pitted
  • Black Olives: 50 grams, pitted
  • Capers: 10 grams, drained
  • Butter: 10 grams
  • Parmesan Cheese: 25 grams, grated
  • Dried Herbs:
    • Oregano: 10 grams
    • Thyme: 10 grams
    • Basil: 10 grams
  • Salt and Pepper: To taste

Instructions:

Step 1: Prepare the Chicken

  1. Cut the Chicken: Start by cutting the whole chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, and 4 breast portions). This gives a good balance of light and dark meat.
  2. Marinate: Season the chicken pieces lightly with salt, pepper, and 10 grams of oregano. Set aside for 5-10 minutes to let the flavors penetrate.
  3. Dust with Flour: Lightly coat each piece of chicken with flour. This will help in creating a golden crust on the outside and also thicken the sauce later.

Step 2: Seal the Chicken

  1. Heat the Pan: Place a large skillet or Dutch oven on the stove and set the heat to medium-high, reaching around 90°C (194°F). Add a portion of the olive oil and allow it to heat up.
  2. Seal the Chicken: Place the floured chicken pieces in the pan, skin-side down. Cook each piece until the outside is golden brown, about 3-4 minutes on each side. Avoid overcrowding; you may need to do this in batches.
  3. Remove the Chicken: Once golden and sealed, remove the chicken from the pan and set it aside on a plate.

Step 3: Make the Sauce

  1. Add Aromatics: In the same pan, add more olive oil if needed, then add the chopped onions, celery, garlic, and tomato paste. Stir to combine.
  2. Deglaze and Simmer: Stir occasionally, allowing the ingredients to cook down over low heat, about 20 minutes, until they are soft, fragrant, and slightly caramelized. This process helps tenderize the vegetables and deglaze the pan.

Step 4: Prepare the Peppers

  1. Sauté the Peppers: In a separate pan, heat a small amount of olive oil over medium-high heat. Add the sliced red, green, and yellow bell peppers and sauté for about 2-3 minutes. The peppers should be tender-crisp and retain their vibrant colors.
  2. Add to Sauce: Once sautéed, transfer the peppers into the pan with the chicken and sauce.

Step 5: Combine and Cook

  1. Assemble the Dish: Return the sealed chicken pieces to the pot with the sauce and peppers. Add in the black and green olives, capers, and remaining dried herbs (oregano, basil, and thyme).
  2. Cover and Simmer: Place a lid on the pot and reduce the heat to low. Allow the mixture to simmer gently for an additional 15 minutes, until the chicken is fully cooked and the flavors have melded together.

Step 6: Final Touches

  1. Add Cheese and Butter: Just before serving, sprinkle grated Parmesan cheese over the chicken, and add a pat of butter to enhance the richness.
  2. Serve Hot: Transfer the Chicken Cacciatore to a serving platter and garnish with fresh herbs if desired. Serve hot, alongside crusty bread, pasta, or rice to soak up the flavorful sauce.

Enjoy your delicious, rustic Chicken Cacciatore! This Italian-inspired dish is perfect for cozy dinners, offering a wonderful blend of savory, tangy, and aromatic flavors.

The nutrition information for Chicken Cacciatore can vary based on portion size and ingredient specifics, but here’s a general estimate per serving (assuming the recipe serves 6):

Chicken Cacciatore Nutrition Facts (per serving)

  • Calories: ~450 kcal
  • Protein: 30-35 grams
  • Total Fat: 25-30 grams
    • Saturated Fat: 5 grams
    • Monounsaturated Fat: 16 grams
    • Polyunsaturated Fat: 2 grams
  • Cholesterol: 110 mg
  • Carbohydrates: 15-20 grams
    • Dietary Fiber: 4 grams
    • Sugars: 8 grams
  • Sodium: 750 mg
  • Potassium: 850 mg

Micronutrients:

  • Vitamin A: 35% of Daily Value (DV)
  • Vitamin C: 80% of DV (from bell peppers and tomatoes)
  • Calcium: 10% of DV (from Parmesan cheese)
  • Iron: 15% of DV
  • Magnesium: 12% of DV

Key Ingredients and Their Contribution

  • Chicken: High in protein, B vitamins, and phosphorus.
  • Olive Oil: Rich in monounsaturated fats and antioxidants, supporting heart health.
  • Bell Peppers: Provide a good source of vitamin C, vitamin A, and fiber.
  • Tomatoes and Tomato Paste: Rich in lycopene (an antioxidant), vitamin C, and potassium.
  • Garlic and Onion: Offer antioxidants, vitamin C, and other beneficial compounds.
  • Olives and Capers: Add sodium and healthy fats, along with antioxidants.
  • Parmesan Cheese: Adds calcium and a small amount of protein.

These values are approximate and can vary depending on exact quantities and ingredient brands. The dish is generally high in protein and healthy fats, with a moderate amount of carbs from vegetables, making it a balanced meal option.

For 2 Servings

  • Chicken: 2 pieces (such as 1 drumstick and 1 thigh, or 1 drumstick and 1 breast, about 300-350 grams total)
  • Olive Oil: 2 tablespoons (30 grams)
  • Onion: 1 small (about 75 grams), finely chopped
  • Celery: 1/2 stalk (about 50 grams), finely chopped
  • Garlic: 2 cloves (about 15 grams), minced
  • Tomatoes: 200 grams, chopped
  • Tomato Paste: 2 tablespoons (about 30 grams)
  • Flour: 2 tablespoons (about 20 grams)
  • Capsicum (Bell Peppers): 1/2 cup, mixed colors (about 75 grams), sliced
  • Green Olives: 1 tablespoon (about 10-15 grams), pitted
  • Black Olives: 1 tablespoon (about 10-15 grams), pitted
  • Capers: 1 teaspoon (about 2-3 grams), drained
  • Butter: 1 teaspoon (about 5 grams)
  • Parmesan Cheese: 1 tablespoon (about 5 grams), grated
  • Dried Herbs:
    • Oregano: 1/2 teaspoon (about 2 grams)
    • Thyme: 1/2 teaspoon (about 2 grams)
    • Basil: 1/2 teaspoon (about 2 grams)
  • Salt and Pepper: To taste

For 4 Servings

  • Chicken: 4 pieces (such as 2 drumsticks, 2 thighs, or 2 drumsticks and 2 breasts, about 600-700 grams total)
  • Olive Oil: 1/4 cup (50 grams)
  • Onion: 1 medium (about 150 grams), finely chopped
  • Celery: 1 stalk (about 75 grams), finely chopped
  • Garlic: 4 cloves (about 30 grams), minced
  • Tomatoes: 300 grams, chopped
  • Tomato Paste: 1/4 cup (about 50 grams)
  • Flour: 1/4 cup (about 40 grams)
  • Capsicum (Bell Peppers): 1 cup, mixed colors (about 150 grams), sliced
  • Green Olives: 2 tablespoons (about 25 grams), pitted
  • Black Olives: 2 tablespoons (about 25 grams), pitted
  • Capers: 2 teaspoons (about 5 grams), drained
  • Butter: 2 teaspoons (about 10 grams)
  • Parmesan Cheese: 2 tablespoons (about 10 grams), grated
  • Dried Herbs:
    • Oregano: 1 teaspoon (about 5 grams)
    • Thyme: 1 teaspoon (about 5 grams)
    • Basil: 1 teaspoon (about 5 grams)
  • Salt and Pepper: To taste

Adjust cooking time as needed to ensure the chicken is fully cooked, especially if using larger or bone-in pieces. Enjoy making Chicken Cacciatore for a cozy, flavor-packed meal!

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