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Cacciatora di pollo

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large skillet or Dutch oven, knife, cutting board, wooden spoon, and ladle.

Ingredients
  

  • 4-6 bone-in chicken thighs or drumsticks you can also use a whole chicken cut into pieces
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 garlic cloves minced
  • 1 large bell pepper red or yellow, sliced
  • 1 cup mushrooms sliced
  • 1 large carrot sliced
  • 1 can 14 oz crushed tomatoes
  • ½ cup dry white wine or chicken broth
  • 1 cup chicken stock
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Prep the Chicken:
  • Season the chicken with salt and pepper. From my own personal experience, it’s best to let the chicken sit for 10 minutes to absorb the flavors.
  • Sear the Chicken:
  • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on both sides, about 5-6 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
  • Sauté the Vegetables:
  • In the same pan, add the onions, garlic, bell peppers, carrots, and mushrooms. Sauté for 5-6 minutes until the veggies start to soften. You’ll want to stir occasionally to prevent them from sticking to the pan.
  • Deglaze with Wine:
  • Pour in the white wine (or chicken broth if you prefer) to deglaze the pan, scraping up the browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces by half.
  • Add Tomatoes and Herbs:
  • Stir in the crushed tomatoes, chicken stock, oregano, thyme, and bay leaves. Bring the mixture to a simmer and season with salt and pepper to taste.
  • Return the Chicken to the Pan:
  • Nestle the browned chicken pieces back into the sauce. Lower the heat, cover the pan, and let it simmer for 40-45 minutes. The chicken should be tender, and the sauce will thicken beautifully.
  • Rest and Serve:
  • Once done, remove the bay leaves and let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley. Serve with crusty bread, pasta, or polenta.
  • Variations and Tips
  • Dietary Needs:
  • If you're looking for a lighter version, you can use skinless chicken breasts instead of thighs, though from my experience, thighs give a richer flavor. For a gluten-free version, use gluten-free pasta or rice as a side dish.
  • Vegetarian Substitute:
  • Replace the chicken with hearty vegetables like eggplant, zucchini, or tofu for a plant-based option. You can use vegetable broth in place of chicken stock.
  • Spicy Cacciatore:
  • If you like a kick, add some red pepper flakes when you sauté the vegetables, or a few chopped Calabrian chili peppers to the sauce.
  • Wine Substitution:
  • Not a fan of cooking with wine? Use an extra ½ cup of chicken broth for a delicious, alcohol-free version.
  • Make-Ahead Tip:
  • Cacciatora di Pollo actually tastes even better the next day, so feel free to make it in advance. Just reheat it gently on the stovetop or in the oven.