Easy Chicken Cacciatore Recipe

An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.

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Traditional does not mean difficult -- just like this Easy Chicken Cacciatore! Expect juicy and flavorsome chicken every time; exactly how my Italian mother-in-law makes it!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Servings:

Calories: 285kcal

Author: Neriz

Equipment

Ingredients

1 kg chicken (about 2 lbs), chopped and rinsed
2 to 3 tbsp olive oil
4 cloves garlic, chopped roughly
1/2 cup dry white wine
1 & 1/2 to 2 cups tomatoes, chopped roughly
2 to 3 pcs dried bay leaves
salt and pepper, for seasoning
dash peperoncino
parsley, for garnish (optional)

Instructions

Season chicken with salt and pepper.
Place a medium or large pan on medium-high heat. Add olive oil.
Once olive oil is ready, start browning the chicken. Leave some space in between the pieces of the chicken; browning in batches is ok.
Place all the browned chicken back into the pan, lower the heat to medium, add garlic and mix.
Once the garlic is fragrant, turn the heat up to medium-high and pour the white wine.
Let the wine completely evaporate and mix while scraping bits that stuck at the bottom of the pan.
Add tomatoes, salt, pepper, peperoncino, and bay leaves. Mix to combine.
Cover with a lid and bring to a boil.
Adjust heat to medium-low and simmer until the chicken is cooked. Mix periodically.
Serve, with fresh parsley as a garnish, if preferred.

Video

Notes

Cook's Tip #1: Best to use chicken with bones. It makes the dish more flavorsome and keeps the meat moist.
Cook's Tip #2: Do not overcrowd the chicken when browning them.
Cook's Tip #3: You can substitute chicken broth for white wine but expect a slightly different texture on the sauce.
Cook's Tip #4: Stick to fresh tomatoes as much as possible.
Cook's Tip#5: When you intend to place the chicken in the oven for the last 10-15 minutes, make sure you are using an oven-proof skillet or pan.

Nutrition