This popular restuarant Italian meal we make is one from my Grandmother who was born in the Region of Rome, Italy and we adapted this dish to her recipe.
Busy schedules still require a delicious meal, and this is very economical depending on the chicken pieces you prefer.
Plum tomatoes were always crushed by hand that went into Grandma's pan,with leg or chicken thighs, onions and pepper, mushrooms and a splash of wine.
I have done this dinner so many years and each time use different chicken from boneless to bone-in using canned or fresh whole tomatoes.
Again, this is veratile leave out what your family isn't fond of and adapt it to your taste to make this still popular delicious meal.
Scroll down to our step-by-step recipe card and to avoid any ads, hit print and they will all go away for easy access.
Why Make This Chicken Cacciatore Recipe
- This is a classic Italian braised chicken meal, typically made with economical parts of bone-in chicken pieces, although boneless breasts are our favorite
- This is hearty and full-bodied tomato sauce-based dinner with assorted vegetables for an all-in-one pan, an easy meal
- The sauce is delectable and perfect for sopping up hard-crusted bread
Shopping List (scroll down and hit print for measurements)
- Chicken: chicken breast, boneless or bone-in, any chicken parts
- Wine: a dry white wine or chicken broth for non alcohol
- Vegetables: sliced garlic, sliced mushrooms,cuban peppers
- Oil: extra virgin olive oil
- Tomatoes: whole plum tomatoes, fresh or canned
- salt and pepper to taste
Tips When Making Classic Chicken Cacciatore
- use any bone-in chicken parts
- we have made anywhere between 4 to 8 pieces, depending on the size of the thighs
- use a meat thermometer to ensure the chicken is at 165 degrees internal temperature
- add more extra virgin olive oil for frying chicken pieces if needed
- substitute artichoke hearts, if you're not a fan on the vegetables in this dish
- add hot peppers for heat if you prefer spicier meals
- low-sodium chicken broth can be substituted for wine
- heat the pan before searing the chicken
- for crispier chicken broil the top after the chicken is cooked
Other Side Dish Suggestions
- mushrooms sliced, carrots, peas
- corn on the cob
- any kind of potatoes
- roasted vegetables
- pasta with butter
- rice white or brown
- Caprese salad
- baked artichoke hearts
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Yield: 6
Classic Chicken Cacciatore
A popular classic version of Chicken Cacciatore is in a tomato sauce with garlic, mushrooms, peppers, and onions.
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Ingredients
- 1/4 cup extra virgin olive oil
- 2 cubanelle green peppers, seeded and cut into strips (or use bell peppers)
- 1 cup baby bella mushrooms, sliced
- 3 pounds of boneless or bone-in chicken, breast or other parts in cut into pieces
- Kosher salt and freshly ground pepper
- 1/2 cup Pinot Grigio dry white wine
- Note: for none alcohol substitute chicken broth
- 1/2 cup minced or diced yellow onions (cleaned and peeled)
- 2 garlic cloves, finely minced (cleaned and peeled)
- 2 cups of coarsely chopped fresh or canned whole plum tomatoes
Instructions
- In a deep frying pan, heat the oil.
- Saute the chicken on both sides for 5 minutes, seasoned with salt and pepper..
- Remove from the pan and set aside, keeping warm.
- Saute the pepper for around 2 minutes in the pan, then add the mushrooms, garlic, and onions for another 2 minutes.
- Add the wine to the pan, then cook for around 3 more minutes .
- Stir in the whole tomatoes, crushing with a slotted or wooden spoon.
- Add the chicken to the pan and place the burner on a slow simmer for 30 minutes in the tomato mixture.
- Chicken is cooked when the internal temperature registers at 165 degrees internally using an instant-read thermometer.
- Serve with hard-crusted Italian bread to dip into the sauce.
Notes
Why Make This Chicken Cacciatore Recipe
- This is a classic Italian braised chicken meal, typically made with economical parts of bone-in chicken pieces, although boneless breasts are our favorite
- This is hearty and full-bodied tomato sauce-based dinner with assorted vegetables for an all-in-one pan, an easy meal
- The sauce is delectable and perfect for sopping up hard-crusted bread
Tips When Making Classic Chicken Cacciatore
- use any bone-in chicken parts
- we have made anywhere between 4 to 8 pieces, depending on the size of the thighs
- use a meat thermometer to ensure the chicken is at 165 degrees internal temperature
- add more extra virgin olive oil for frying chicken pieces if needed
- substitute artichoke hearts, if you're not a fan on the vegetables in this dish
- add hot peppers for heat if you prefer spicier meals
- low-sodium chicken broth can be substituted for wine
- heat the pan before searing the chicken
- for crispier chicken broil the top after the chicken is cooked
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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