Italian Cacciatore – Braised with Wine, Tomatoes, and Herbs

Italian Cacciatore is a traditional rustic dish where chicken is braised slowly in a rich sauce made with wine, tomatoes, onions, garlic, and fresh herbs. The name “Cacciatore” means “hunter” in Italian, reflecting the hearty, flavorful meal that hunters might have prepared over a campfire after a long day. With its tender chicken and flavorful sauce, this dish is perfect for a family dinner or a special occasion.

Key Information

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Number of Servings: 4 servings
• Serving Size: 1 chicken piece with sauce per person

Nutritional Information (Per Serving)

• Calories: 400 kcal
• Protein: 30g
• Carbohydrates: 18g
• Fat: 22g
• Sodium: 450mg
• Cholesterol: 95mg

Dietary Preferences: Gluten-free, dairy-free

Ingredients List

For the Cacciatore:

• 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1/4 cup kalamata olives, pitted and sliced (optional but traditional)
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Fresh basil leaves, torn (for garnish)

Detailed Method of Preparation

1. Brown the Chicken:
   In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the chicken thighs generously with salt and pepper. Place the chicken in the pot, skin-side down, and brown for 5-7 minutes until the skin is golden and crispy. Flip the chicken and brown the other side for another 4-5 minutes. Remove the chicken from the pot and set it aside.
2. Sauté the Aromatics:
   In the same pot, reduce the heat to medium. Add the sliced onion and garlic, cooking for 3-4 minutes until softened and fragrant. Stir occasionally to prevent burning.
3. Deglaze with Wine:
   Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer for about 2-3 minutes until it reduces slightly.
4. Add the Tomatoes and Herbs:
   Add the crushed tomatoes, chicken broth, oregano, rosemary, bay leaf, and kalamata olives (if using). Stir to combine. Bring the mixture to a simmer.
5. Braised Cooking:
   Return the chicken pieces to the pot, skin-side up, ensuring they are partially submerged in the sauce. Cover the pot with a lid and simmer on low heat for 1 hour, or until the chicken is tender and cooked through. Check occasionally and adjust the seasoning with salt and pepper as needed.
6. Finish and Serve:
   Once the chicken is tender, remove the pot from the heat. Discard the bay leaf. Serve the chicken with plenty of the sauce spooned over the top. Garnish with fresh chopped parsley and torn basil leaves.

Tips for Culinary Success

• Wine Choice: A dry white wine such as Sauvignon Blanc or Pinot Grigio works best, as it adds a slight acidity that balances the richness of the braised chicken. Avoid sweet wines.
• Make It in Advance: Cacciatore is even better the next day! If possible, make it ahead of time and let the flavors meld overnight in the fridge.
• Vegetable Additions: You can add vegetables like bell peppers, mushrooms, or carrots to the sauce for extra flavor and texture. Simply sauté them with the onions and garlic before adding the wine.
• Serving Suggestions: Cacciatore pairs wonderfully with crusty Italian bread to soak up the sauce, mashed potatoes, or a side of pasta like polenta or spaghetti.

Frequently Asked Questions (FAQs)

Q: Can I make Italian Cacciatore with other meats?
A: Absolutely! While chicken is traditional, you can also make Cacciatore with rabbit, pork, or even beef. Just be sure to adjust the cooking time depending on the meat used.

Q: Can I use boneless, skinless chicken?
A: You can, but using bone-in, skin-on chicken helps develop a richer flavor and texture. If you opt for boneless chicken, reduce the cooking time to 30-40 minutes.

Q: Can I freeze leftover Cacciatore?
A: Yes, you can freeze Italian Cacciatore for up to 3 months. Let it cool completely before transferring to an airtight container. To reheat, thaw in the fridge overnight and reheat on the stovetop until warmed through.

Q: Can I make this dish ahead of time?
A: Yes, this dish benefits from resting in the fridge for a day or two. The flavors continue to develop, making it a great make-ahead meal.

Italian Cacciatore brings the flavors of rustic Italy to your table, with tender chicken braised in a rich, herb-infused tomato sauce. This hearty, flavorful dish is perfect for cozy dinners or a weekend gathering. Serve it with a side of crusty bread or pasta to soak up the delicious sauce, and enjoy a true taste of Italy right at home.