Shortcut Chicken Cacciatore Recipe
This Italian inspired hunter style recipe is a delicious method of cooking chicken slowly allowing the flavors to infuse from available herbs and spices. Addition of tomatoes and mushrooms makes it vibrant and special, perfect to entertain the guests.
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 55 minutes
- 1 (2-2 ½ pounds) whole chicken (cut into pieces)
- 1 can of tomatoes (crushed)
- ½ cup chicken broth (homemade, low sodium is preferred)
- ¼ cup dry white wine
- 3 tablespoons olive oil
- 1 medium sized green bell pepper (diced)
- Salt to your taste
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- 1 large onion (chopped)
- 3 medium sized garlic cloves (pressed)
- 1 cup mushrooms (different varieties mixed, quartered)
- 1 tablespoon fresh or ½ teaspoon dried oregano
- 1 tablespoon fresh or ½ teaspoon dried basil leaves
- 2 tablespoons fresh Italian parsley (chopped)
Rinse the chicken under running water; dry off excess with paper towels. Season it with salt, ½ teaspoon black pepper, 1 tablespoon oregano and 1 tablespoon basil leaves.
Heat olive oil in a Dutch oven over medium-high flame; using tongs, slowly lower the pieces skin side down into the hot oil. Be careful of the splatters; use a splatter screen if necessary. When one side completely browns, turn the pieces over to brown other side too. Transfer the pieces to a plate. Set aside.
Add finely chopped onion with pressed garlic to the oven; sauté for 2 minutes until onions become fragrant. Then add 1 cup mushrooms and diced green bell pepper to the onions; sauté for 4 minutes until vegetables soften.
Deglaze the oven with ¼ cup dry white wine and scrap the base of the oven with a wooden spoon to loosen the browned bits. Cook for 2 minutes until wine reduces a bit. Now add ½ cup chicken broth; stir to mix; bring to a boil.
Add crushed tomatoes with ½ teaspoon red pepper flakes to the broth; taste the sauce; adjust spices and quantities to your requirements. Cook for 3 minutes with occasional stirring.
Adjust heat to low; Return chicken back to the Dutch oven; cover with a lid; cook for 40-45 minutes until chicken becomes extremely tender and sauce has thickened to your preference; garnish with 2 tablespoons parsley leaves; serve hot with garlic bread, pasta and crunchy salads.
Notes & Tips:
- For authentic Italian touch use more garlic in the sauce and a handful of black olives to garnish.
- Dry white wine can be replaced with red wine.
- If you don’t have fresh tomatoes use sun-dried variety.
- To make it more colorful add all colors of bell peppers.
- You may use boneless chicken but bone-in one makes the sauce more flavorful.
- Cooking time varies according to the thickness of the chicken.
- For a variation use pork chops instead of chicken.