For a richer flavor, consider using bone-in, skin-on chicken thighs in addition to or in place of the whole chicken. This will add more depth to the sauce. Don't overcrowd the pan when browning the chicken; work in batches to ensure proper searing. Overcrowding will steam the chicken instead of browning it. Deglaze the pan with the white wine after browning the chicken and vegetables. This will help to loosen any flavorful browned bits stuck to the bottom of the pan. If you don't have fresh oregano, you can substitute 1 teaspoon of dried oregano. Add it along with the tomatoes and tomato paste. Taste and adjust the seasoning as needed. You may want to add a pinch of red pepper flakes for a touch of heat.
Chicken Cacciatore II
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PREP TIME30 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS25
Experience the rustic charm of the Italian countryside with this Chicken Cacciatore. Tender chicken pieces simmered in a rich tomato and herb sauce, creating a symphony of flavors that will transport you to a cozy trattoria.
Ingridients
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Nutrition
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Carbohydrate24 g
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Cholesterol146 mg
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Fiber3 g
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Protein51 g
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Saturated Fat8 g
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Sodium543 mg
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Sugar6 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason the chicken pieces generously with salt and freshly ground black pepper.
02
StepPlace the flour in a shallow dish. Dredge each chicken piece in the flour, ensuring it's fully coated, then tap off any excess. (Prep time: 5 minutes)
03
StepHeat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. (Prep time: 2 minutes)
04
StepSear the chicken pieces in batches, being careful not to overcrowd the pan. Brown them on all sides until golden, about 3 minutes per side. Set the browned chicken aside. (Cook time: 12-15 minutes)
05
StepAdd the chopped onion, green bell pepper, and minced garlic to the Dutch oven. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes. (Cook time: 5 minutes)
06
StepStir in the quartered mushrooms and cook until they release their moisture and begin to brown, approximately 5 to 8 minutes. (Cook time: 5-8 minutes)
07
StepIncorporate the chopped oregano, canned tomatoes (with their juice), tomato paste, and white wine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. (Prep time: 3 minutes)
08
StepReturn the browned chicken pieces to the sauce, nestling them amongst the vegetables. Pour in the chicken stock, ensuring the chicken is mostly submerged. Cover the pot, reduce the heat to medium-low, and simmer gently until the chicken is cooked through and the juices run clear when pierced with a fork, about 30 to 40 minutes. (Cook time: 30-40 minutes)
09
StepStir in the drained capers and sprinkle with the fresh basil just before serving. Serve hot with crusty bread, polenta, or your favorite pasta. (Prep time: 2 minutes)
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Rosie Herman
Jun 17, 2025The fresh basil at the end really brightens up the dish. Don't skip it!
Thomas Torphy
Jun 10, 2025I used bone-in, skin-on chicken thighs instead of a whole chicken and it worked great. The thighs stayed nice and moist.
Terrell Koelpin
Jun 8, 2025My family loved this! It's definitely going into our regular rotation.
Carey Boyerjacobs
Jun 7, 2025Be sure to brown the chicken well – it really adds to the depth of flavor in the sauce.
Flavio Rolfson
May 29, 2025I added a pinch of red pepper flakes for a little extra heat. Delicious!
Mozelle Hauck
May 18, 2025Easy to follow and the results are amazing. Thanks for sharing!
Leta Walsh
May 17, 2025This recipe is fantastic! The sauce is so rich and flavorful. I served it over polenta and it was a hit!
Felicity Cormier
May 11, 2025I used canned diced tomatoes instead of whole and it was still great.
Santiago Willms
Apr 9, 2025I let it simmer for a full hour for even more tender chicken. So good!
Lew Lesch
Mar 17, 2025I served this with crusty bread to soak up all the delicious sauce.