How To Make THE BEST Chicken Cacciatore | Rustic Family Recipe

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How To Make THE BEST Chicken Cacciatore | Rustic Family Recipe

This is a celebration of the much-loved Italian classic Chicken Cacciatore where you’re going to fall in love all over again with this delicious rustic family recipe. Chicken cacciatore is traditionally cooked in a hunter style that will vary from region to region in Italy.

I only buy fresh chicken from my local butcher who cuts all the pieces for me. I then cook the chicken with sweet red bell peppers, chili peppers (to spice things up) and use fresh along with dried herbs in a rich, flavorful tomato sauce as well as several delicious and savory ingredients that you’re going to love.

It’s one of those comfort foods that you can remember growing up as a child with very nostalgic memories. Can you still remember the amazing aroma that filled your home with tomatoes, peppers and herbs where your mom used only the freshest of ingredients?

I hope to bring back those fond memories for you in this recipe made with love and care. Enjoy it on its own or the way my family enjoys to eat it which is with a generous slice of country bread for dipping into the luscious, rich sauce the way hunters do. It’s an easy to make dish and I assure you that your entire family will love it too!

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Ingredients & Instructions:
4 chicken thighs, 2 chicken breasts with skin, 2 wings, 2 legs
1 large red bell pepper, chopped in large pieces
1 large yellow bell pepper, chopped in large pieces
Select mini sweet peppers (red, yellow and orange) * optional
1 chili pepper cut into small pieces with seeds
1 large onion chopped in cubes
3 garlic cloves, finely chopped or squeezed
2 teaspoons salt (add more for taste)
1 teaspoon freshly ground black pepper (add more for taste)
1/2 cup flour (coating)
4 tablespoons olive oil
1 cup dry white wine
1 can ( 28-ounce) crushed tomatoes
1 cup chicken broth
3 tablespoons drained capers
1 tablespoon dried oregano
1 tablespoon of dried parsley
Fresh parsley

Instructions:
1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper and gently coat the chicken pieces in the flour on both sides.
2. In a large pan, heat your oil over a medium-high flame. Using tongs, add the chicken pieces to the pan and saute for 3-5 minutes per side until brown. Move the chicken to a pan or large plate and set aside.
3. Add the onion and squeezed garlic to the same pan and saute over medium-low heat until the onion is translucent or about 3 minutes. Add more oil if needed.
4. Add the bell peppers, mini peppers, chili pepper and capers. Add canned tomatoes with 1 fresh basil leaf and dried herbs - 1 tablespoon of dry basil, 1 tablespoon of dry parsley and 1 tablespoon of dry oregano.
5. Add 1 cup of white wine and cook under medium heat until evaporated before adding 1 cup of chicken broth.
6. Place the chicken pieces back to the pan and turn them while bringing the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 35-45 minutes. Add fresh parsley on top.
7. Put the chicken to a platter pour the sauce over the chicken, then sprinkle with the parsley, serve and enjoy!

Cooking tips:
Cut your peppers in large, irregular shapes.
Country bread cut thick is a perfect complement to scoop up the delicious sauce.

#jannascookingshow #bestchickenrecipe #chickencacciatore