Chicken Cacciatore is a one dish meal that will yield leftovers – that’s always helpful on those busy days.
The weather is changing and I can see the forest for the trees ahead.
It’s going to be a busy spring and summer for me. I’m looking to save time and energy and the best way to get started is to make one-dish meals.
I’ve been digging through my old cookbooks for some inspiration and I decided chicken cacciatore could be my perfect recipe. If everyone liked it I would have a great start on a go-to recipe for those weeks that I know I will be short on time.
This is really a very easy dish to make. It’s economical if you use a whole chicken cut in eighths. Since my picky eaters only like chicken legs and white meat that’s what I use. Flexibility in a recipe is important and chicken cacciatore for today’s cook with a finicky family is perfect.
Saute chopped onions and peppers for a few minutes and continue on with the recipe below.
- 4 cloves roasted garlic
- Olive oil or canola oil to cover the bottom of pan
- 3 lbs. whole chicken cut in eighths (or use the chicken parts your family likes)
- 1 large onion chopped
- 2 bell peppers (green, yellow, red)
- 1 28 oz. crushed tomatoes
- 1 8 oz. can tomato sauce
- 1/2 cup dry red wine (chianti if you have it)
- 1/4 cup red wine vinegar
- 2 TBLS. fresh chopped basil and parsley
- 2 bay leaves (optional)
- 1/2 cup each green olives halved and Gaeta black olives halved (optional)
- salt and pepper to taste
- To roast garlic, place the cloves on aluminum foil, drizzle olive oil over them, sprinkle with salt and then close up the foil very tight so the oil will not leak out. Roast on 425 degree oven for 12-15 minutes. The garlic cloves will be soft and sweet. Remove the skins and add to the pan with the sauted onions and peppers.
- Heat the oil in a large skillet or dutch oven and saute the chicken pieces, browning on all sides. Set aside the chicken on paper towels.
- In the same pan saute the onions, peppers just until tender about 5-7 minutes. Don't over cook as they will continue to cook in the sauce.
- Add the tomatoes and bay leaves to the onions and peppers and stir gently and then add the wine and vinegar. Cook for about 10 minutes and then add the chicken pieces to the pan and the olives if using.
- Cover the pan and reduce heat to medium and simmer for about 40-50 minutes until the chicken has cooked through. Add the basil and parsley and stir until combined with the sauce. Taste the sauce for seasonings and if the sauce is too thick you can add a splash more of vinegar, wine and/or water to taste. Stir and simmer for a few more minutes.
- Serve on a bed of rice or noodles and don't forget a side of garlic bread.
This is a perfect leftover meal. The picky eaters gave it a thumbs up — I’m saved at least on those days when BBQ is rained out and I need to cook indoors. It never hurts to plan ahead :).
Here is How To Roast Garlic In Advance
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