Chicken cacciatore is a delicious dinner that can be served up over either pasta or rice. Your family will love this classic chicken recipe!
Hey guys! It’s Abeer here again and this time, I am sharing my family’s recipe for chicken cacciatore. This is one of my favorite meals to make when I am feeling homesick. It’s flavorful and comforting and comes together in 30 minutes… truly can’t get easier than that. It has so many bold flavors that work together incredibly well. This is supposed to be an Italian recipe and made with chicken, herbs, onions, tomatoes, bell peppers and wine. There is one secret ingredient that my Mom adds to make this cacciatore ultra creamy and that is heavy cream. Yup… good old heavy cream! It’s entirely optional but I highly recommend it! I have also added cream cheese instead of heavy cream, which works well too.
What to serve Chicken Cacciatore with:
Pasta is a classic option for serving with chicken cacciatore. Spaghetti pasta, fettuccine, or parpadelle are all popular options, but you can also serve it over bite sized pastas like penne or shell pastas. Another serving option is to spoon it over cooked rice.
Because chicken cacciatore is packed full of vegetables, a side dish is not required for a complete balanced meal. It never hurts to have one though! For side dish options try serving this with some roasted broccoli, or roasted asparagus for quick and healthy vegetables. A salad also goes really well with this dish and provides a nice contrast to the hot and rich cacciatore. Try a restaurant style arugula salad for something simple.
Notes for the cook:
- Cooking wine is a traditional ingredient in chicken cacciatore. You can use chicken broth in place of the wine if you’d like.
- Don’t omit butter or replace it with oil since it adds a bit of flavor to the overall recipe.
- Chicken thighs were used in these photographs, but you can also use chicken breasts or even drumsticks.
- You can adjust the quantities of mushrooms and peppers, based on your preference.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 6 boneless skinless chicken thighs
- salt to taste
- pepper to taste
- 1/4 cup all-purpose flour
- 1 small white onion diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 8 ounces mushrooms sliced
- 6 ounces tomato paste
- 2 teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup cooking wine
- 1/4 cup heavy cream
- 15 ounces crushed tomatoes
- 8 ounces tomato sauce
- 2 tablespoons fresh or dried parsley for garnish
- 2 tablespoons grated Parmesan cheese
- In a large skillet heat oil and butter on medium high heat. Season chicken thighs with salt and pepper and coat with flour. Brown chicken in the pan for 3 minutes per side, just until browned. Remove from skillet and set aside.
- Add onions, peppers, and mushrooms to pan and cook until softened, about 7 to 10 minutes, stirring occasionally. Add in tomato paste, garlic, Italian seasoning, and red pepper flakes and cook 1 to 2 minutes more.
- Pour in wine, heavy cream, crushed tomatoes, and tomato sauce and stir to combine.
- Return chicken to pan and let simmer until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit, about 15 minutes. Taste and add salt and pepper as desired.
- Serve hot and garnish with chopped parsley and parmesan cheese, optional.
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