Chicken Cacciatore

Italian comfort food at its best! Chicken cacciatore in a rich and rustic sauce with chicken falling off the bone. Cacciatore means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit.
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Course: Main Course
Cuisine: Italian
Keyword: chicken, Italian food, poultry, savoury
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 6

Ingredients

  • 1 1 broiler/fryer chicken - cut up (3-1/2 to 4 pounds),
  • 1/4 cup all-purpose flour
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1/2 chopped onion
  • 1 large green pepper cut into strips
  • 2 celery ribs cut into slices
  • 1/2 lb sliced fresh mushrooms  25 kg
  • 1 can tomatoes, cut up and juice reserved 28 oz. I use fresh tomatoes cut into cubes (800gm)
  • 1 can tomato sauce 8 oz = 225 gm
  • 1 can tomato paste 6 oz = 170 gm
  • 1 cup dry red wine or water
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3 cloves garlic - minced
  • 1 tbsp sugar I use panela or demerara sugar
  • 1 cup grated parmesan cheese
  • hot, cooked pasta I prefer to use fettuccine noodles or egg noodles
  • salt and pepper to taste

Instructions

  • Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.
  • In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
  • Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

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