Do you want to impress your family or guests with a delicious and mouth-watering chicken dish? Look no further than this recipe for Chicken Cacciatore with Wine. This classic Italian dish is sure to please even the most discerning taste buds. If you’re looking for a hearty, comforting meal that’s perfect for a cozy dinner party or a family gathering, then this savory chicken cacciatore recipe is right up your alley.
One of the best things about this recipe is that it’s versatile enough to be cooked using either red or white wine. The ingredients are simple and straightforward, and you can easily substitute or add different kinds of veggies depending on what’s available in your pantry. This dish is packed with flavor and is perfect served over a bed of cooked rice (or pasta if you prefer).
Don’t shy away from using wine in cooking; it can be the secret ingredient to elevate the flavor profile of many dishes. Whether it’s a dry red or a crisp white, involving wine in your kitchen can add depth and complexity to your cooking.
So gather your ingredients and let’s get started on making an unforgettable Chicken Cacciatore with Wine.
Why You’ll Love This Recipe
Are you looking for a tasty and easy-to-make recipe that will impress your family and friends? Well, look no further because this chicken cacciatore with wine recipe is sure to be a hit! There are many reasons why you’ll love this recipe, and here are just a few.
Firstly, it’s made with simple and flavorful ingredients that are easy to find at your local grocery store. All you need are chicken breast halves or thighs, red and yellow bell peppers, white mushrooms, onions, garlic cloves, kalamata olives, tomato paste, diced tomatoes with juice, dry red wine, and a variety of herbs like dried oregano, dried basil, and flat-leaf parsley.
Secondly, this chicken cacciatore with wine recipe is flexible when it comes to its ingredients. You can use any type of wine you prefer such as white wine or good dry red wine depending on your taste. Also, you can easily substitute some ingredients if others aren’t available. For instance, white mushrooms can be replaced with other types of mushrooms or vegetables like carrots.
Thirdly, the dish is incredibly versatile. It can be served with cooked rice or pasta to create the perfect sauce for pasta or as pollo alla cacciatora with a fresh salad on the side. Besides this classic Italian dish is perfect all year round whether cold winter nights or hot summer days.
Lastly and perhaps most importantly –it tastes delicious! The tender chicken pieces are cooked in a rich tomato-based sauce that is infused with flavors of the red wine sauce — bringing out the best in every bite! Plus, it makes an excellent one-pot meal that feeds a large crowd or creates leftovers for easy reheating.
Overall, there are countless reasons why you’ll love this chicken cacciatore recipe with wine. It’s easy-to-make, has bold flavors that will tantalize your taste buds and can be easily customized to your liking. So, the next time you’re in the mood for an Italian classic dish, this chicken cacciatore with wine recipe is sure to deliver!
Here are the ingredients you’ll need to make this Chicken Cacciatore with Wine:
- 8 pieces of bone-in, skin-on chicken (thighs and/or breast halves, white meat and dark meat combined, as preferred)
- Salt and pepper (2 tablespoons each)
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 8 oz. white mushrooms, sliced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon tomato paste
- 14 oz. can diced tomatoes with juice
- 3/4 cup dry red wine
- Flat leaf parsley or fresh basil, chopped (for garnish)
Feel free to make any ingredient substitutions or variations based on your personal preferences or what you have on hand in your pantry.
The Recipe How-To
Step 1: Prepare the ingredients
To begin with this chicken cacciatore recipe, gather all the required ingredients. First, slice the Yellow Onions and Red Bell Peppers while cleaning and quartering the White Mushrooms. Finely mince the Garlic Cloves and chop some fresh Flat Leaf Parsley to garnish later. Also, pat dry the Chicken Breast Halves before seasoning them generously with Salt and Pepper.
Step 2: Brown the chicken
Heat a large dutch oven over medium-high heat and add in 2 tablespoons of Extra Virgin Olive Oil (EVOO). Once it is heated up, place the chicken pieces into the dutch oven to brown them until both sides are golden brown, about 4 minutes per side. Remove them onto a plate once finished.
Step 3: Sauté onions and garlic
Using the same pot, sauté the sliced onion and minced garlic for about two minutes till they turn translucent.
Step 4: Add peppers and mushrooms
Add in quartered peppers along with minced mushrooms into the mixture already there in the Dutch oven. Add in 1 teaspoon of dried oregano and 2 teaspoons of dried basil into this mixture – let it cook for about five minutes or until mushrooms become tender.
Step 5: Deglaze pan with wine
Next, pour half a cup each of dry Red Wine and water into the Dutch Oven to deglaze it using a wooden spoon that can scrape the browned bits from the bottom to release them back into this delicious mixture. Allow it to come to a simmer before adding in one tablespoon each of tomato paste.
Step 6: Simmer chicken in sauce
Bring everything to a simmer then add in canned Diced Tomatoes with Juiceand Kalamata Olives. Then reduce heat to medium-low, making sure to let it slowly simmer for about 20 to 25 minutes till chicken thighs are cooked through.
Step 7: Finishing touches
Once the chicken cacciatore is cooked through, use salt and black pepper to taste. Garnish with freshly chopped parsley, and enjoy this flavorful and classic Italian dish Pollo Alla Cacciatora with cooked rice or pasta.
Tip: This cacciatore recipe is suitable when made with boneless chicken breasts or chicken thighs – skin on or off, these items result in equally balanced succulent chicken!
Substitutions and Variations
When it comes to cooking, improvisation can be key in making a dish impeccable. The same applies to the chicken cacciatore recipe; there are numerous ingredients that can be substituted to make the dish even more personalized to your taste preference.
Firstly, when choosing the type of wine you’d like to use in the recipe, it is best to opt for a dry red wine such as Merlot or Pinot Noir. If you’re not fond of red wine, white wine is also an excellent substitute that can add its own unique flavor to the dish. For the best results, ensure that you pick a good quality wine and avoid using cooking wine as it tends to lack flavor.
The vegetables used in this recipe can also be varied according to preference. If you’re not a fan of bell peppers, you could replace them with carrots or zucchini. Onions and mushrooms are essential components of the recipe but could be substituted with shallots or porcini mushrooms for a more delicate flavor profile.
To add some extra flavor and texture, consider adding olives or capers to give the dish a salty kick. This savory addition pairs excellently with the tangy acidity found in the cooked tomatoes.
Another alternative is swapping out chicken breast halves for chicken thighs if you prefer darker meat. Similarly, using bone-in and skin-on chicken pieces is an excellent way of maximizing flavor and keeping the chicken moist during cooking.
Lastly, if you’re looking for variations of the classic Italian recipe, there are many ways to switch up this hearty chicken stew. For example, substituting canned tomato sauce for diced tomatoes would create a thicker sauce better suited for pasta dishes. Additionally, using pollo alla cacciatora would transform this dish entirely by giving it a twist of garlic and rosemary flavors.
Ultimately substitutions and variations depend on personal taste preference and creativity. With these simple tweaks outlined above, this classic chicken cacciatore recipe can become an entirely new culinary experience.
Serving and Pairing
Chicken Cacciatore with Wine Recipe is a classic Italian dish that will leave your taste buds craving for more. This dish pairs well with a variety of side dishes such as cooked rice, pasta or simply garlic bread. I suggest having a glass of red wine with this dish, as it will complement the robust flavors of the tomato-based sauce and the chicken meat. A good dry red wine sets the tone and offers a perfect balance to the rich flavors of the cacciatore sauce.
For wine type, I suggest using dry red wine such as Cabernet Sauvignon or Chianti. The tannins in these wines create a counterbalance to the heaviness of the chicken meat and provide a great mouthfeel after every sip. If you prefer white wine, try pairing with dry white wine like Pinot Grigio or Sauvignon Blanc. These wines offer refreshing fruit flavors and bright acidity that will cut through the richness of the cacciatore sauce.
Chicken Cacciatore pairs well with various vegetables such as roasted carrots, asparagus or sautéed spinach, but one of my favorite pairings is with Kalamata olives. These briny and flavorful olives add an extra dimension of flavor to the cacciatore sauce and serve as a garnish for an added touch of elegance.
For those who are health-conscious or have dietary concerns, this recipe can easily be adapted to suit specific needs. You can substitute chicken breast halves for chicken thighs or use boneless and skinless cuts of chicken meat to achieve a leaner version of cacciatore chicken.
In terms of serving, it is best to prepare this dish in advance to allow ample time for the flavors to blend together. Serve hot over cooked rice or pasta of your choice with an extra sprinkle of fresh flat-leaf parsley on top as a finishing touch.
Overall, Chicken Cacciatore with Wine Recipe is a delicious and hearty dish that can be enjoyed by anyone. Whether you are cooking for a family dinner or hosting a dinner party, this dish is a crowd-pleaser that never disappoints.
Make-Ahead, Storing and Reheating
Chicken cacciatore is a great option for a make-ahead meal because it only gets better as the flavors meld together. You can prepare the recipe up to 3 days in advance and store it in an airtight container in the fridge. The cacciatore sauce will continue to soak into the chicken, creating a delicious and tender texture.
When reheating the chicken cacciatore, we suggest using a dutch oven or another heavy-bottomed pot on low heat. This will allow the chicken to warm through without becoming dry or tough. Be sure to stir occasionally and if necessary, add some water to keep things saucy.
If you have leftovers from your chicken cacciatore, it stores well in the fridge or freezer for later use. Store the dish in an airtight container and reheat on low heat when ready to eat. As with most dishes that are reheated, we recommend adding a splash of water or white wine to help rehydrate and bring back the flavors that may have become muted during storage.
For those who prefer meal prepping or batch cooking, chicken cacciatore can easily be cooked in larger quantities and stored in individual portions. You can simply warm them up throughout the week for a delicious ready-to-go meal option.
Overall, chicken cacciatore is an excellent choice for those who want flavorful meals with little hands-on preparation time. Whether you have leftovers or want to make ahead, this classic Italian dish is one food that won’t disappoint.
Tips for Perfect Results
Achieving the perfect chicken cacciatore with wine recipe can be a challenge, but with the right tips and techniques, you can make your dish stand out. Here are some key tips to keep in mind as you prepare this classic Italian dish.
1. Brown the Chicken First: One of the secrets to a rich and flavorful chicken cacciatore is browning the chicken pieces first in hot oil. This not only adds color and flavor, but it also helps lock in moisture for tender, juicy chicken.
2. Use Bone-In Chicken: For maximum flavor and tenderness, use bone-in chicken pieces like thighs or legs rather than boneless chicken breasts. The bones add depth of flavor and help prevent overcooking.
3. Choose Your Wine Wisely: The type of wine you choose can make or break your dish. Look for a good quality dry red or white wine that pairs well with tomatoes and has enough acidity to balance the richness of the chicken.
4. Simmer Slowly: Chicken cacciatore is a slow-cooked dish, so be patient as it simmers on the stove or in the oven. This will allow all the flavors to meld together and create a rich, savory sauce.
5. Taste as You Go: As you cook your chicken cacciatore, taste it frequently to make sure it’s seasoned perfectly. Adjust salt and pepper as needed, and add extra herbs or spices if desired.
6. Let It Rest: Once your chicken cacciatore is finished cooking, give it some time to rest before serving. This will allow the flavors to continue to develop and ensure that each bite is full of deliciousness.
By following these tips, you’ll be able to create a mouth-watering chicken cacciatore with wine recipe that your loved ones will rave about for years to come. So roll up your sleeves, uncork your favorite bottle of wine, and get ready to cook up a storm in the kitchen.
Now, it’s time for some frequently asked questions about this classic Italian Chicken Cacciatore with Wine recipe. I’m here to clarify any doubts or uncertainties that might arise so you can confidently prepare this dish in your own kitchen. So let’s clear up any confusion and dive right into the FAQ section.
What wine to put in chicken cacciatore?
Pairing the perfect red wine with chicken cacciatore can be a daunting task, but fear not. A dry Merlot is my personal recommendation. However, the Chianti, a dry Italian red wine, is also an excellent choice. A lighter and acidic Nebbiolo also pairs beautifully with the savory tomato-based chicken cacciatore sauce.
What is the best white wine for cacciatore?
As a sommelier, part of my job is delving into the fascinating histories and flavors of different types of wine – from crisp and refreshing Chilean Sauvignon Blanc to the rich and full-bodied South African Cabernet Sauvignon. For those who love a classic white wine, a Burgundy Chardonnay is a top contender with its unique blend of buttery and fruity notes. Each of these wines has a distinct personality and set of characteristics that make them stand out from the rest. And, of course, what is a great glass of wine without the perfect pairing? I’ll be offering up some of my top suggestions for food pairings to bring out the best in each type of wine. Join me in exploring the world of vino.
Can you substitute white wine for red wine in chicken cacciatore?
When it comes to making chicken cacciatore, a dry wine can be a great addition to enhance the flavor. For my personal suggestion, I used a Merlot which is a type of dry red wine. However, some recipes may call for dry white wine for a more subtle taste. But if you’re unable to include wine in your dish, you can substitute it with unsweetened grape juice, apple juice, or chicken broth instead.
What is the best thing to serve chicken cacciatore over?
As a sommelier, I enjoy recommending various dishes to pair with different types of wine. Some classic side dishes that go well with cacciatore are creamy polenta, white or brown rice, crispy roasted or buttered boiled potatoes, and plain pasta noodles like tagliatelle egg noodles. Personally, I find that risotto milanese is a traditional and incredibly delicious option that complements cacciatore perfectly. In fact, it’s a crowd-pleaser and a definite must-try.
In conclusion, this chicken cacciatore with wine recipe is a must-try for anyone who enjoys rich, flavorful Italian cuisine. With its succulent chicken pieces, flavorful bell peppers, and savory onions and mushrooms, this dish is perfect for a cozy dinner at home or as the centerpiece of an impressive dinner party.
Whether you choose to use red or white wine in this recipe, you won’t be disappointed by the depth of flavor that your wine brings to the dish. And of course, no bowl of chicken cacciatore would be complete without a side of perfectly cooked rice, ready to soak up all that delicious sauce.
So get ready to impress your taste buds and your guests with this classic Italian chicken cacciatore recipe. With its simple ingredients and easy preparation, you’ll be able to whip up a delicious and satisfying meal in no time. And who knows? Once you’ve tried this recipe once, it might just become one of your go-to dishes for years to come.
Chicken Cacciatore With Wine Recipe
- 6 chicken breast halves, skin on, bone in about 1/2 # each
- 4 tablespoons olive oil, divided
- 2 yellow onions, thinly sliced
- 1 1/2 lbs white mushrooms, brushed clean
- 1 red bell pepper, seeded, deribbed, sliced thin
- 1 yellow bell pepper, seeded, deribbed, sliced thin
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine
- 28 ounces diced tomatoes with juice
- 1 tablespoon tomato paste
- 3 tablespoons chopped flat leaf parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon balsamic vinegar
- 1/2 cup kalamata olive, pitted, sliced in half
- 3 cups cooked rice, 1/2 cup rice per person, cooked according to package directions, more if desired
- Rinse the chicken well and pat dry with paper towels.
- Season generously with salt and pepper on all sides.
- In a large frying pan over medium-high heat, heat 2 T olive oil.
- Working in batches to avoid overcrowding of the pan, add the chicken and brown on all (3) sides, 3-5 minutes per side. Transfer to a bowl and set aside. NOTE: Properly browned & seared chicken ensures that the red wine will not seep into the chicken and discolor the breast meat.
- Add the remaining 2 T of olive oil.
- Add the onions and saute' until softened and lightly browned, about 5 minutes.
- Add the mushrooms and bell peppers and saute' until slightly softened, 3-4 minutes longer.
- Add the garlic and cook for 1 minute longer.
- Pour the red wine into the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Add the tomatoes with their juices, tomato paste, parsley, basil and oregano.
- Season with salt and pepper if desired.
- Reduce the heat to med-low and simmer until the sauce is slightly thickened, about 10 minutes.
- Add the reserved chicken along with any accumulated juices back into the pan. Cover and braise, reduce heat to the lowest setting & simmer gently until the chicken is cooked through and opaque in color. About 20 minutes. I usually flip the breast over to ensure that the meat is cook through & through. NOTE: depending on the size of the breasts, this may take longer. Do not cover, the sauce will turn out very watery. If it becomes too thick, you need to add a bit some chicken stock or water.
- Add the vinegar and olives. Cook until the olives are heated through, about 3 minutes.
- Taste and adjust seasoning.
- At this point I like to debone & remove the skin to make it easier to eat at the table.
- Serve in warmed shallow bowls over white rice. Enjoy.
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