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This Chicken Cacciatore is an incredibly easy dinner to put together! It will be your go-to recipe when you have no dinner plan, because you’ll almost always have all the ingredients in your kitchen!
It seems only fitting that this should be the first recipe that I post. It was, after all, the recipe that birthed the idea.
One of my favorite meals for when I have NO clue what to make, but I know I have chicken! The best part about this particular cacciatore is that its not, to the best of my knowledge, a “traditional” or “fancy” cacciatore. There are no mushrooms. There are no peppers. There are just onions, garlic, and canned tomatoes– all of which I guarantee you have in the pantry now. If you don’t, then you need a stock-up trip to the grocery storetout de suite!
The recipe came from my mother, although I have no idea where she got it from. I can remember the first time she ever made this for us when I was growing up; I was instantly hooked. Truly, chicken that is so tender that it falls off the bone is one of life’s best simple pleasures.
My go to with this dish is rice, but it is also great with polenta.
What you’ll need for this recipe:
Skillet –I recommend using a deep-sided skillet for sautéing to get even cooking. You can grab this[easyazon_link identifier=”B00006JSUA” locale=”US” tag=”gogogogo03-20″]Skillet[/easyazon_link]to use for this recipe and future ones!
Nonstick spatula –A good cooking spatula that will last, is a key kitchen gadget to own. Grab this[easyazon_link identifier=”B000HJ76DS” locale=”US” tag=”gogogogo03-20″]Nylon Spatula[/easyazon_link]to add to your kitchen utensils!
Serving dish –These [easyazon_link identifier=”B06Y53MXB6″ locale=”US” tag=”gogogogo03-20″]Porcelain Serving Bowls [/easyazon_link]are great for serving soup, salads, side dishes, entrees, etc. You’ll get some great use out of them!
Rice cooker –Having a kitchen gadget that does more than one thing is always great to have! Grab this [easyazon_link identifier=”B016Y8JSK4″ locale=”US” tag=”gogogogo03-20″]Rice Cooker and Food Steamer[/easyazon_link] to make the rice needed to go along with this recipe!
If you enjoyed this Chicken Cacciatore recipe, be sure to check out these:
Chicken Francese
Stuffed Chicken Parmigiana
Grilled Lemon Pepper Chicken
Chicken Tetrazzini
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Chicken Cacciatore
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Servings: 4
Author: Jacqueline
Ingredients
2tablespoonsolive oil
2medium onionscut in 1/4 inch slices
2clovesgarlicminced
1 3lbbroiler chickencut up
1 16ozcan tomatoescut up
1 8ozcan tomato sauce
1teaspoonsalt
1teaspoondried oregano
1teaspoondried basil
1/2teaspooncelery seed
1/4teaspoonpepper
1or 2 bay leaves
1/4cupdry white wine
Hot cooked rice
Parsleyfor garnish
Instructions
In a large skillet heat oil; add onions and garlic. Cook over medium heat until onions are browned and tender. Remove onions, set aside.
Salt & pepper the chicken. Add more oil to skillet, if needed. In same skillet over medium heat, brown chicken pieces for 15 minutes, turning as necessary (but minimally, this is how you get good color on your chicken).
Return the cooked onions to the skillet. Combine undrained tomatoes, tomato sauce, salt, oregano or basil, celery seed, pepper, and bay leaves. Pour over chicken in skillet. Cover, simmer for 30 min.
Stir in wine; cook, uncovered over low heat for 15 minutes longer, turning occasionally. Chicken is done when it is easily pierced with a fork. Remove bay leaves. Transfer chicken and sauce to a serving dish. Serve with hot cooked rice. Makes 4 servings.
Welcome to Go Go Go Gourmet! Here you'll find recipes that are created from everyday, easy-to-find basic ingredients and put together with minimal time and energy. My motto? Less effort. More taste. Read more...
Aside from the chicken, the basic ingredients in chicken cacciatore are: onions, herbs, tomatoes and sometimes mushrooms. Some variations will call for carrots and celery, while others call for bell peppers or other vegetables. Some even flavor the tomato sauce with anchovies, which I haven't tried yet.
What You'll Need To Make Chicken Cacciatore. Chicken Thighs: Bone-in, skin-on pieces are ideal, as the bones and skin add depth and flavor to the sauce as they simmer.
You could also add a cornstarch slurry to thicken your sauce. Remove your chicken, and whisk together 1 tablespoon cornstarch with 1 tablespoon water and 1 tablespoon of your sauce. Then, stir this mixture into the slow cooker and let simmer until thickened.
Cacciatore is a small-sized salami made with 100% pork, seasoned with spices, pepper, garlic and on occasion fennel. It is a cured sausage, which is generally left for about a month to ferment and dry, and then is most often eaten raw.
USDA recommends using cooked chicken within three to four days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.
Chicken parmesan uses boneless skinless chicken breasts that are pounded thin and fried crisp before they're smothered in tomato sauce and topped with cheese. Chicken cacciatore is different. It's more like a hearty stew that's made with bone-in chicken.
Make Ahead Instructions: Chicken Cacciatore can be prepared a day ahead, as the taste and flavors get stronger, and taste even better. We prepared it on Saturday afternoon, refrigerate overnight and reheated it to share on Sunday for lunch.
The secret of how it came to be actually comes from its name; in Italian, cacciatore roughly translates to “hunter”, meaning that those who prepared this meal usually hunted the chicken themselves. In their travels, they found other ingredients to pick up along the way that eventually evolved into staples of the dish.
Slathering sauces or seasonings over a chicken before roasting may produce a beautiful bird, but it can deliver lackluster flavor. That's why we prefer to season a chicken under the skin. Sliding spices and aromatic seasonings under the skin boosts flavor by putting the ingredients in direct contact with the meat.
Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.
Suprême sauce derives from velouté sauce, a “mother sauce” traditionally made from roux (a mixture of butter and flour) and meat stock—in this case, chicken stock or chicken broth. The sauce is reduced with heavy cream or crème fraîche, strained through a fine sieve or strainer, and often finished with lemon juice.
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