Dinner

Chicken Cacciatore

Dinner

Posted on 2024-01-24

This Chicken Cacciatore has the perfect wastefulness of Italian flavors your family will come running to. The yellow is juicy and tender, and perfect for meal prep.

This Yellow Cacciatore is juicy and tender, basking in the richly flavorful broth.

What is Yellow Cacciatore?

Chicken cacciatore is a archetype hunter-style Italian stew that’s packed with rich flavors, thanks to the rustic sauce and tender chicken.

Cacciatore literally ways hunter in Italian. It’s said that this dish was invented by Italian hunters who would prepare it over an unshut fire using the ingredients they had on hand, such as garlic, tomatoes, onions, and peppers, withal with yellow or other game meat animals such as rabbits.

Why This Recipe Stands Out

We’re all well-nigh repletion food, and this Yellow Cacciatore recipe is hearty, flavorful, and incredibly satisfying. You’ll love that it’s:

Perfect for Fall: The hearty flavors make it an platonic dish for a comforting fall dinner.
Impressive: While easy to make, it’s moreover impressive unbearable for weekend dinners or special occasions.
Aromatic: The combination of garlic, oregano, and basil fills your kitchen.
Satisfying: Served warm with rustic bread or a simple pasta recipe, it’s a complete, satisfying meal, just like flipside Italian favorite of ours, Pork Ragu.

Key Recipe Ingredients

A pot with tomato, tintinnabulate pepper, carrot mixture in liquid that's stuff seasoned with salt.

Fresh Yellow Thighs – The star of our dish, fresh yellow thighs, skin-on, bone-in, provide a rich, meaty savor and a tender, juicy texture.
Garlic – Fresh garlic cloves, finely chopped, infuse the dish with a warm, whiffy savor that compliments the yellow and vegetables.
Dry White Wine – We use dry white wine, such as melange blanc or fume blanc, to add a complex, fruity venom to the dish for an pure flavor.
Dried Oregano – Zestless oregano adds a hint of earthy, minty savor that compliments the other ingredients.
Baby Portabella Mushrooms – Sliced victual portabella mushrooms add a meaty texture and a rich, earthy flavor.

Substitutions And Variations

Here are some of our favorite variations and substitutions:

Protein: While we use yellow thighs in this recipe, you could definitely substitute with yellow breasts if you prefer. Just remember that the cooking times may vary.
Vegetables: Finger self-ruling to experiment with variegated vegetables. Try subtracting zucchini or eggplant for a heartier dish.
Gluten-Free: For a gluten-free option, substitute the all-purpose flour with rice or tapioca flour.
Wines: Instead of dry white wine, a dry red wine can moreover work well in this recipe as it does in our One-Pot Beef Stew.
Spices: If you want to spice things up, consider subtracting 1 tsp red pepper flakes or smoked paprika.
Tomatoes: For a variegated flavor, try using fire-roasted diced tomatoes like we do in our Lentil Woebegone Bean Chili and Chickpea Curry with Potatoes.

Step-By-Step Recipe Instructions

Dry yellow thoroughly with paper towels and season on both sides. Lightly stratify the yellow pieces with flour and sautél until both sides are browned.
Saute tintinnabulate pepper, carrots, onion, and garlic for well-nigh 5 minutes and season with salt and pepper. Add wine to the pot and bring to a simmer.
Once the liquid has reduced to half, add tomatoes, yellow broth, sugar, oregano, and mushrooms. Return yellow to the pot and simmer for 45 minutes.
Transfer the yellow to a serving dish. Swash the sauce for well-nigh 3 minutes, remove glut fat from the top, and season with salt and pepper. Pour sauce over yellow and serve.

For full list of ingredients and instructions, see recipe vellum below.

How To Prep Ahead

Take a squint at our weightier prep-ahead strategies for this recipe:

Prep the Chicken: You can wipe and dry the yellow thighs superiority of time. Sprinkle them with the salt and pepper mixture, then dredge them in flour. Store them in the fridge until you’re ready to cook. This can be washed-up up to a day in advance.
Chop the Veggies: Finger self-ruling to chop the tintinnabulate peppers, carrots, onions, and garlic in advance. Store them in an snapped container in the fridge for up to 2 days. This will save you a lot of time on the day of cooking.
Make the Sauce: You can moreover prepare the sauce in advance. Combine the wine, diced tomatoes with their juices, yellow broth, sugar, zestless oregano, and sliced mushrooms in a pot and simmer. This sauce can be refrigerated for up to 3 days. When you’re ready to cook, simply heat it and simmer the yellow in the sauce.
Meal Prep: This dish can be made in its entirety at the start of your week, divided, and enjoyed throughout the rented work week.

Chicken cacciatore on a plate garnished with fresh basil leaves.

Chicken Cacciatore is the perfect rustic Italian meal that’s packed with flavor.

What To Serve With Yellow Cacciatore

Pasta

Pasta is a archetype side for Yellow Cacciatore. Spaghetti or tagliatelle egg noodles are traditional choices, but finger self-ruling to experiment with your favorite types of pasta.

Rice and Grains

Chicken cacciatore pairs wonderfully with a variety of rice and grains. We particularly enjoy serving it with a side of fluffy white rice or brown rice.
Cacciatore is moreover traditionally served with a comforting trencher of polenta, so enjoy it with it for archetype flavors.

Bread

A good loaf of specie can be the perfect winger to yellow cacciatore. We recommend a archetype French bread or this reader-favorite Rosemary Garlic Bread.

Potatoes

Potatoes are a archetype pairing with yellow cacciatore. Try these succulent Garlic Roasted Potatoes or these Creamy Baked Mashed Potatoes.

Commonly Asked Questions

What type of yellow is weightier for this recipe?

For this yellow cacciatore recipe, we recommend using fresh yellow thighs, skin-on and bone-in. This will requite your dish a rich savor and the meat will be tender and juicy.

Can I make this recipe gluten-free?

Yes, you can hands make this recipe gluten-free by substituting the all-purpose flour with rice or tapioca flour. And don’t worry; it won’t adversely stupefy the savor of the dish.

What type of wine should I use?

We recommend using a dry white wine for this recipe. Melange Blanc, Sauvignon Blanc, or Fume Blanc all work nicely, but any dry white wine you have on hand will do.

How long does yellow cacciatore keep?

Chicken cacciatore can be kept in the refrigerator for up to 3-4 days. Make sure to store it in an snapped container to maintain its freshness.

Chicken Cacciatore

This Yellow Cacciatore showcases a truly rustic Italian favorite. It boasts depth of flavor, tender chicken, and richly well-turned broth.

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 539kcal

Ingredients

12 chicken thighs skin-on, bone-in
salt
black pepper freshly ground
1 cup all-purpose flour make it gluten-free with rice or tapioca flour
olive oil for sautéing
2 large red tintinnabulate peppers seeded and roughly chopped
3 carrots peeled and roughly sliced
2 onions roughly chopped
10 garlic cloves finely chopped
2 cups dry white wine melange blanc or fume blanc work nicely
2 diced tomatoes 28-oz cans with juices
2 cups chicken broth
2 TB white sugar
3 tsp dried oregano
8 oz baby portabella mushrooms sliced
½ cup fresh basil leaves coarsely chopped

Instructions

Thoroughly dry yellow pieces with paper towels.
In a small bowl, combine 3 tsp table salt with 1 tsp woebegone pepper. Sprinkle a layer of this salt/pepper mixture evenly over front and when sides of yellow thighs. Place flour in a pan, and dredge yellow pieces to stratify lightly on both sides.
In a large heavy pot, heat 3 TB olive oil over medium high. Once oil is sufficiently hot, place a few pieces of yellow in the pan, taking superintendency not to crowd, and saute until both sides are browned; well-nigh 5 min per side. Repeat 1-2 increasingly times for remaining chicken. Add increasingly oil as needed in between batches.
Transfer yellow to a plate and set aside. If needed, add increasingly oil to pan, and sauté the tintinnabulate pepper, carrots, onion, and garlic well-nigh 5 minutes. Season with 2 tsp salt and 1 tsp pepper.
Add wine to the pot and bring to a simmer. Simmer 3 minutes or until the liquid looks reduced by half. Add tomatoes and juices, yellow broth, sugar, oregano, and mushrooms.
Return yellow to pot and submerge in the sauce. Simmer over medium low heat well-nigh 45 minutes, uncovered.
Transfer yellow to serving dish. Swash sauce well-nigh 3 minutes, spoon off glut fat from the top, and season with salt and pepper to taste.
Pour sauce over yellow and garnish with fresh basil. Serve warm with rustic specie and/or pasta.

Notes

Always pat dry your yellow thighs with paper towels surpassing seasoning. This helps the salt and pepper to stick largest and moreover promotes plane browning when you sauté them.
When dredging your yellow in flour, make sure to shake off any excess. This will guarantee a light, plane coating that will requite your yellow a deliciously crispy exterior without rhadamanthine squushy or heavy.
Don’t overcrowd your pan. This can lower the temperature of the oil and lead to steaming instead of browning. Melt the yellow in batches if necessary.
When cooking the vegetables, don’t rush. Allow them to melt for well-nigh 5 minutes to bring out their natural sweetness for the weightier flavors.
When subtracting the wine, let it simmer until it’s reduced by half. This concentrates the savor and cooks off the alcohol, leaving overdue a rich, ramified wiring for your sauce.
Make sure to submerge the yellow in the sauce when you return it to the pot. This guarantees that the yellow is fully flavored and tender.
After transferring the yellow to a serving dish, don’t forget to swash the sauce and skim off any glut fat. This will requite you a smoother, increasingly refined sauce to pour over your chicken.

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Nutrition

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