This classic cozy Italian dish has all of the favorites, and practically melts in your mouth. You’ll have to stop yourself from eating the whole tray before you serve it.

Takes you right back…

You know those meals that just remind you of home? The ones with aromas that take over the entire atmosphere as soon as you walk in the door?

I can’t think of a better home cooked meal than this one. This classic Italian comfort food has all the favorites: pasta, red sauce, crispy chicken thighs, and delicious veggies (always eat your veggies, kids!). It’s one of our favorites, and we hope it can be one of yours too.

Wait, I can make this?!

I know I know. You’re probably thinking, “This is something my mother used to make, it seems so fancy. Can I even make this?”

The answer is yes, of course you can.

And with a little help from us, you’ll realize that this isn’t as fancy as it seems, and that it’s actually quite easy to make.

Ingredients:

Chicken Thighs: Lots of ‘em. Dark meat is important with this one. It’s a little fattier than white meat, but it’s worth it. That extra fat adds loads of flavor and is much juicier. It also adds a nice hearty contrast to the light flavors of the veggies and marinara sauce.

Bell Peppers: We use red and yellow here. They’re sweeter, and much prettier in a dish and make for a nice rainbow plate.

Onion: A large Spanish onion, sliced into 1-inch thick slices.

Mushrooms: We used white mushrooms for this recipe. They’re also called button mushrooms. Feel free to use your favorite variety of mushroom for your Chicken Cacciatore

Pasta: We used linguine with this!

All Purpose Flour: Dredge your chicken! This will give your chicken thighs a nice crust and add extra flavor to the dish.

Salt & Pepper: To taste. Seasoning is everything to us!

Olive Oil: Use a good olive oil for this recipe, but it doesn’t have to break the bank.

Marinara Sauce: For this, feel free to make your own sauce or use your favorite store-bought Marinara Sauce. If you decide to use a store bought Marinara Sauce, use one with all natural ingredients made in small batches. Those are usually the best.

Chicken Stock: To really pack in that last bit of the savory flavor Cacciatore is known for.

*Don’t have time to read? We’ve got you covered. Watch our YouTube video on how to make Chicken Cacciatore below!*

Directions:

To start, you’re going to heat the olive oil in a large pan over medium high heat.

While the olive oil is heating, you’re going to want to season the flour with 1 teaspoon of salt and 1 teaspoon of pepper.

When flour is seasoned, dredge the chicken thighs completely with flour. Make sure the flour is really coating them.

Once oil heats up, sear chicken until golden brown on both sides. Transfer to a dish and set to the side.

With your olive oil still hot in the pan, add peppers and onions and season with salt and pepper to taste. Saute them for approximately 5-8 minutes, until they become soft and begin to slightly caramelize (you’ll be able to smell them).

When peppers and onions are cooked through, add in your sliced mushrooms, and saute ‘til softened. This will be quicker to cook than the peppers and onions.

When mushrooms are softened, add your chicken back into the pan.

Go ahead and add 1 quart of marinara sauce and 1 cup of chicken stock into the pan and bring to a boil. This right here is the heart of the dish!

Once boiling, turn the heat down to low and simmer for 30 minutes.

Take the chicken out of the pan, and transfer it to a serving platter. Toss the sauce with linguine until pasta becomes coated. Serve and enjoy!

FAQS:

Q: Can I use another kind of protein?

A: Absolutely! Veal, sausage and shrimp make great cacciatore dishes!

Q: Could I use a different starch with my Chicken Cacciatore?

A: Yes. Rice would be perfect for this Chicken Cacciatore. The light and fluffy grains will soak up the flavors like a sponge.

What to serve with Chicken Cacciatore:

Wine: A delicious dry Pinot Noir pairs well with Chicken Cacciatore.

Appetizer: Make some bruschetta! Rub it with a garlic clove and drizzle it with a nice extra virgin olive oil.

Side Dish: I love a nice bitter sauteed green on the side with my Chicken Cacciatore. Try using dandelion greens or broccoli rabe.

Not Your Mother’s Chicken Cacciatore

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Author: Chuck Sillari
Total Time: 1 hour
Yield: 4-6 servings 1x

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Description

This classic cozy Italian dish has all of the favorites, and practically melts in your mouth. You’ll have to stop yourself from eating the whole tray before you serve it.

Instructions

Heat olive oil in a dutch oven or large heavy bottom pan over medium high heat.
Season flour with 1 teaspoon of salt and 1 teaspoon of pepper
Dredge chicken thighs in seasoned flour all over.
When oil is hot, sear chicken until golden brown on all sides and transfer to a plate.
Add peppers and onions to the pan and season with salt and pepper to taste. Allow to saute until they become soft and begin to slightly caramelize. Approximately 5-8 minutes.
Add sliced mushrooms to the pan with peppers and onions. Allow mushrooms to saute until softened.
Add chicken back to the pan with the vegetables.
Add marinara sauce, chicken stock and bring to a boil.
Once boiling, turn heat down to low and let it simmer for 30 minutes.
Transfer cooked chicken to a serving platter.
Toss the sauce with your favorite pasta.
Enjoy!