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Chicken Cacciatore

A warm and comforting Chicken Cacciatore dinner featuring tender chicken, rich tomato sauce, and hearty vegetables served over pasta.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken (3 1/2 to 4 lb), cut into 8 pieces Or use 3 1/2 lb bone-in chicken pieces
  • 1/4 cup all-purpose flour For coating
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil For browning the chicken
  • 2 tbsp unsalted butter For browning the chicken
For the Vegetables
  • 1 large onion, chopped
  • 2 ribs celery, sliced
  • 1 large green bell pepper, cut into strips
  • 1/2 lb fresh mushrooms, sliced
  • 3 cloves garlic, minced
For the Sauce
  • 1 can (28 oz) whole tomatoes, drained and chopped
  • 1 can (8 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 1 cup dry red wine (or water) For an alcohol-free version, use water
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp granulated sugar To balance acidity
For Serving
  • 12 oz spaghetti or penne, cooked
  • 1/4 cup freshly grated Parmesan cheese

Method
 

Preparation
  1. Pat the chicken pieces dry with paper towels.
  2. Mix the flour, salt, and pepper in a shallow dish.
  3. Lightly coat each chicken piece in the flour mixture, and shake off any extra.
Browning the Chicken
  1. Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat.
  2. Add the chicken in batches and brown it for 4 to 5 minutes per side until deep golden.
  3. Move the browned chicken to a platter.
Sautéing the Vegetables
  1. Using the same pan, add the onion, celery, bell pepper, and mushrooms.
  2. Cook over medium heat for about 5 minutes, stirring now and then, until softened.
  3. Add the garlic and cook for about 30 seconds more.
Building the Sauce
  1. Stir in the chopped tomatoes, tomato sauce, tomato paste, red wine or water, thyme, rosemary, oregano, basil, and sugar.
  2. Bring the mixture to a boil while scraping up the browned bits from the bottom of the pan.
Simmering the Sauce
  1. Lower the heat, cover the pot, and let the sauce simmer for 30 minutes.
Cooking the Chicken in the Sauce
  1. Return the chicken and any juices to the pan, spooning the sauce over the top.
  2. Cover and simmer for 45 to 60 minutes until the chicken is fork-tender and reaches 165°F.
Cooking the Pasta and Serving
  1. While the chicken finishes, cook the spaghetti or penne in salted water according to the package directions.
  2. Drain well, then spoon the chicken and sauce over the pasta.
  3. Finish with freshly grated Parmesan cheese.

Notes

This dish can also work for potlucks because it reheats beautifully and tastes even better the next day. Serve in a black cast-iron pot and top with candy eyeballs for a Halloween theme.