In the midst of our bustling lives, finding time to prepare a hearty, comforting meal can seem like a daunting task. Yet, the allure of a home-cooked dish, rich in flavors and steeped in tradition, is undeniable. Enter Chicken Cacciatore, a classic Italian dish that promises to deliver not just on taste, but also on convenience. This easy-to-follow recipe brings the rustic charm of Italy into your kitchen, making it a perfect choice for a cozy dinner with family or friends.
What is Chicken Cacciatore?
Chicken Cacciatore, or “hunter’s chicken,” is a savory, robust dish prepared with chicken, tomatoes, and a medley of vegetables, all simmered to perfection. It’s a dish that harks back to Italian countryside traditions, where each ingredient was harvested fresh and cooked with care. Our recipe simplifies this classic, ensuring you can enjoy the rich tapestry of its flavors without spending hours in the kitchen.
Ingredients
To begin, gather the following ingredients:
- 2 1/2 lbs. chicken drumsticks – The star of the dish, providing rich flavor and tender meat.
- 4 Tbsp. olive oil or avocado oil, divided – For cooking and bringing out the flavors.
- 1 medium onion, chopped – Adds sweetness and depth.
- 1 large carrot, diced (1 cup) – For a hint of earthiness and color.
- 2 celery ribs, diced (1 cup) – Brings a subtle, fresh flavor.
- 4 garlic cloves, chopped – A must for that quintessential Italian aroma.
- 3 sprigs fresh thyme – For a touch of herby freshness.
- 2 bay leaves – Adds complexity to the sauce.
- 1 (28 oz.) can whole tomatoes – The base of our rich, tangy sauce.
- 1/4 cup water or chicken stock – To help create the perfect sauce consistency.
- 1/4 cup fresh chopped parsley – For a burst of color and freshness before serving.
- Kosher salt and fresh ground black pepper – To taste, bringing out the best in all the ingredients.
Directions
With your ingredients ready, let’s start cooking:
- Preparation: Begin by patting the chicken dry with paper towels. This helps the skin to brown better. Season generously with salt and pepper.
- Brown the Chicken: Heat 3 tablespoons of oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the chicken in batches, browning them on all sides. Once browned, transfer the chicken to a plate.
- Sauté the Vegetables: In the same pot, add the remaining oil along with the chopped onion, carrot, celery, and garlic. Season with a bit of salt and cook until the vegetables are soft.
- Build the Sauce: Stir in the whole tomatoes (breaking them apart), fresh thyme, and bay leaves. Season again to taste. Then, carefully place the browned chicken on top of the vegetables. Add water or chicken stock, cover the pot, and simmer for 45 minutes.
- Final Touches: After cooking, remove the bay leaves and thyme sprigs. Stir in the fresh chopped parsley and let the dish rest for a few minutes before serving. This allows the flavors to meld together beautifully.
Serving Suggestions
Serve this delightful Chicken Cacciatore over a bed of creamy polenta, steamed rice, or alongside your favorite pasta. A side of crusty bread is perfect for soaking up the delicious sauce.
Nutritional Information
For those interested in the nutritional aspect, this recipe yields 6 servings, with each serving containing approximately 381 kcal. It’s a comforting yet balanced meal that won’t leave you feeling weighed down.
Conclusion
This Easy Chicken Cacciatore recipe is more than just a meal; it’s a journey to the heart of Italian cooking, offering a taste of the simple yet profound pleasures that good food can bring. It’s a testament to the idea that some of the best culinary experiences come from the most unassuming dishes. So, gather your ingredients, and let’s bring the warmth and charm of Italy to your dining table tonight. Buon appetito!
Easy Chicken Cacciatore
Recipe:
Ingredients:
2 1/2 lbs. chicken drumsticks
4 Tbsp. olive oil or avocado oil, divided
1 medium onion, chopped
1 large carrot, diced (1 cup)
2 celery ribs, diced (1 cup)
4 garlic cloves, chopped
3 sprigs fresh thyme
2 bay leaves
1 (28 oz.) can whole tomatoes
1/4 cup water or chicken stock
1/4 cup fresh chopped parsley
Kosher salt and fresh ground black pepper
Directions:
Pat the chicken dry with paper towels and season both sides with salt and pepper.
Heat 3 tablespoons of oil over medium heat in a large Dutch oven. Brown the chicken in batches, then remove to a plate.
Add the remaining oil, onion, carrot, celery, and garlic to the pan; season with salt. Cook until soft.
Stir in the tomatoes, thyme, and bay leaves. Season again. Lay chicken over veggies, add water, cover, and simmer for 45 minutes.
Remove bay leaves and thyme, stir in parsley, and let rest before serving.
Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Kcal: 381 | Servings: 6 servings