Easy Chicken Cacciatore Recipe | Classic Italian Comfort Food!

Описание: Learn how to make classic Italian Chicken Cacciatore! Juicy bone-in chicken is braised and simmered in a rich, aromatic tomato-based sauce for the perfect cozy meal. Serve it with pasta, rice, or crusty bread for a delicious dinner!

About:
Chicken Cacciatore is a classic Italian dish where chicken is slowly simmered in a rich, flavorful tomato-based sauce with onions, garlic, bell peppers, mushrooms, and herbs. The name "Cacciatore" means "hunter" in Italian, which is why it's often called "hunter-style chicken." Traditionally made with bone-in chicken, this dish becomes incredibly tender as it absorbs the bold, rustic flavors of the sauce. It’s a comforting meal that pairs perfectly with pasta, rice, polenta, or crusty bread to soak up every last bit of the delicious sauce.

Find the Written Recipe at https://yellowchilis.com/chicken-cacc...

Ingredients:
For seasoning the chicken:
4 pieces chicken thighs, bone-in and skinless
Black pepper powder, to taste
Salt, to taste

For chicken cacciatore:
8 oz mushrooms, sliced
28 oz crushed tomatoes
1 onion, chopped
3 ribs celery, diced
4 cloves garlic, minced
½ cup chicken broth
2 tbsp white vinegar
1 red bell pepper, chopped
1 bay leaf
1 tsp dried rosemary
1 tsp thyme, chopped
1 tsp dried oregano
½ tsp chili flakes
3 tbsp olive oil
Black pepper powder, to taste
Salt, to taste

What to expect?
0:00 Introduction
0:15 Season and Fry the Chicken Thighs
1:38 Prep Chicken Cacciatore
4:05 Final Output

Recipe Notes:
Choose the right chicken: Bone-in chicken thighs, drumsticks, or a mix of whole chicken cuts work best for this recipe. The bones help lock in moisture and add more flavor. As the chicken simmers in the sauce, it becomes tender and juicy. If you're short on time, you can use boneless chicken, but be careful not to overcook it, as it can dry out quickly.
Don’t over-fry the chicken: The goal is to sear the chicken until it’s golden and crispy on the outside—not to cook it through. It will finish cooking as it simmers in the sauce. This quick frying step helps seal in the flavors and keeps the chicken tender.
Sear in batches if needed: If you're cooking multiple pieces of chicken, avoid overcrowding the pan. Searing in batches helps each piece get a perfect golden crust, enhancing the overall flavor of the dish.
Customize your veggies: While I’ve used classic vegetables like onions, bell peppers, mushrooms, and garlic, you can mix things up based on what you like or have on hand. Carrots or zucchini add texture and freshness, while olives or artichokes give a Mediterranean twist. Feel free to swap or add veggies to make it your own!
Adjust the consistency of the sauce: If the sauce is too thick, add a little chicken broth or water to loosen it up. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and concentrate the flavors.
Use a heavy-bottomed pan: A cast-iron skillet or a Dutch oven works best for even heat distribution and better flavor development. The chicken and sauce will cook more evenly, preventing hot spots or burning.
Use white wine for authenticity: I’ve used white vinegar to keep this dish kid-friendly, but for a more traditional flavor, feel free to use white wine. It adds depth and a subtle acidity to the sauce, enhancing its richness.
Let it rest: After cooking, let the chicken sit in the sauce for a few minutes. This helps the flavors blend together, making the dish even more delicious.
Make it ahead: Chicken Cacciatore tastes even better the next day as the flavors have time to meld. If making ahead, store it in the fridge and reheat gently before serving.

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