Easy Chicken Cacciatore Recipe

This easy chicken cacciatore recipe should be a staple in every household. It is easy, healthy, and a fan favorite in this house. I’ve been a little under the weather today after getting my booster shot yesterday and I was feeling a little nostalgic today and missing my late father. This dish always reminds me of him. The whole point of this blog is that food is love and food is memories. What better way to remember my Dad today than to make one of his recipes?

I don’t know about you but when I smell something familiar it brings back a flood of memories that is why I love to cook so much. I cannot wait until my daughters start looking at this blog to get recipes and will remember the meals I cooked. There was a time while I was battling Breast Cancer that I had an urgency about getting this done so they would have all the recipes and all the stories. I am doing well now and taking my time a little more these days. But it was a lesson learned, don’t wait until tomorrow for something you can do today.

This recipe is not hard and you can choose to cook it low and slow all day or use diced boneless chicken breast for a quicker version. Either way will not disappoint.

Everyone should know how to make a good Cacciatore!

Let food be thy medicine and medicine be thy food.

Hippocrates

I often make this recipe gluten free by using gluten free pasta. My new favorite gluten free pasta is Jovial Organic Brown Rice Pasta. I would love to hear of your favorite gluten free pasta. If you are interested, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Easy Chicken Cacciatore Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Course: dinner, Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 4 Chicken Breasts (Bone In thighs or breasts) You can also boneless breast and it will cook faster.
  • 1/4 cup Olive Oil
  • 1 Red Bell Pepper Chopped
  • 1 Medium Yellow Onion Chopped
  • 1 Shallot Chopped fine
  • 3 Cloves Garlic Diced
  • 8 oz. White Mushrooms slice
  • 1 15 oz. Can Diced Tomatoes I prefer "No Salt Added" but your choice
  • 1/2 Cup Good White Wine I usually use Chardonnay
  • 1/2 Cup Chicken Broth I prefer "No Salt Added" but your choice
  • 1/2 tsp. Red Pepper Flakes
  • 2 tsp. Dried Basil
  • 1 tsp. Dried Oregano
  • 1 Parmesan Rind Optional: About a square inch worth if you have it, if you don't have don't worry
  • Salt and Pepper To Taste
  • 1 lb. Pasta of your choice Gluten Free is an option here and works great.

Method
 

  1. Heat a deep, heavy pot over medium heat until very hot. Add olive oil and chicken. Brown for about 4-5 minutes per side or until the chicken releases from the bottom of the pan. If it is still stuck, give it a few more minutes. Just leave it, do not mess with it. Flip the chicken and repeat on the other side.
  2. Remove the chicken from the pot and put aside. Now add the onions, shallots, and peppers to the pot. Sauté until onions are translucent. Now add the mushrooms and garlic and cook a few minutes more.
  3. Add the wine, broth, tomatoes, salt, pepper, Parmesan rind, red pepper flakes, Basil and Oregano,
  4. Bring to a boil and then reduce heat to a simmer. Add the chicken back to the pot, cover and simmer for at least an hour. Some will say quicker, but I think the extra time makes all the difference. Add more wine or chicken broth if needed.
  5. Serve over Pasta (Regular or Gluten Free) Rice would also work here.

Notes

Optional Ingredients: 
  • Olives – Green or Black
  • Grape Tomatoes
  • Fresh Basil
Serve with Crusty Bread
Allergens: Dairy

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