Cacciatore Chicken

The Italian word cacciatore translates to “hunter’s style.”  This dish has many variations and its origins have been traced to central Italy. A country style dish of browned chicken pieces simmered in a pot with onions, peppers, tomatoes, and mushrooms along with spices and red wine.

Google Photograph

I will make this dish with what I have and what I like which is white wine. By all means substitute red if you prefer the flavors of red wine in your dishes. Another great thing about Cacciatore Chicken is that you can use any cuts of the chicken and the choice is based on your own budget. I chose bone-in chicken breasts that I cut in half. It's the cast of characters that go into the dish that will make this meal fabulous.

• chicken pieces 4 - 6 pieces
• 1/2 cup wine (red or white) 
• 1/4 cup chicken broth
• 1 medium bell pepper- medium chop
• 1 medium onion - medium chop
• 2-3 cloves garlic -  chopped
• 28 oz. diced tomatoes and the juice
• 1/2 10 oz. package mushrooms - sliced
• 1 tsp. granulated garlic
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/8 tsp. crushed red pepper flakes
• olive oil
• salt to taste
• black pepper to taste

1. Wash your chicken pieces under cold water and dry with paper towels. Season all sides of the chicken with salt and pepper.
2. Heat a deep skillet that comes with a lid or a dutch oven over medium high heat. Add in enough olive oil to coat the bottom of the pan. Adjusting the heat as necessary, brown the chicken skin side down for 4 minutes, then flip over and brown the other side for about 2 minutes. Remove to a waiting plate or platter.
3. Turn the heat down to medium low and add in the onion and chopped garlic. Saute for 2-3 minutes until the onions soften a bit.
4. Next toss in the mushrooms and peppers and saute for about 5 minutes.
5. Turn the heat back up to medium and de glaze the pan with the wine and cook down until reduced by half. Takes about 5 minutes or so.
6. Next add in the chicken broth along with the diced tomatoes and the dried spices. Stir.
7. Then add the chicken back to the pan bring up to a bubble, cover and cook over a very low simmer cook for about 45 minutes to allow all of the flavors to develop and cook the chicken breasts to an internal temperature of 165°.
8. Take the lid off and cook another 10-15 minutes to allow that concentration of flavors.

Serve over your favorite pasta or with bread and perhaps a side salad.