Chicken Cacciatore

Yummy, yummy, YUMMY!! That’s all my notes say on this recipe, lol.

I honestly have never ordered chicken cacciatore at a restaurant before. When I see it on a restaurant menu, it looks so fancy that I’m then caught in the middle of two choices: ordering something that I already know and like, or living on the edge and trying something new and hoping that I like it. More times than not, I’ve conformed to my comfort zone reassured myself I’d be braver next time. What a mind game!

Chicken Cacciatore

But after having made this dish at home on my dime, it is just… WOW! Giada is a favorite master chef of mine and with this recipe being upheld to five stars with over 600+ reviews, I knew the odds of this being acceptable to the family were heavily in favor.

My Notes:

Family Verdict:

The Willing-2-year-old LOVES the capers. One thing you would NOT expect little kids to like, but my little man does. Both boys ate their chicken although The Particular-4-year-old sorted through the tomatoes making somewhat of a tomato bunker around the edges of his plate. We are working on “trying everything as least once” so in time I suspect that tomatoes will find its way into acceptance. As for The Student Husband, it was no surprise that he cleaned his plate – if you know my husband, when does he not! But all in all a wonderful recipe. Will be making again!

Recommended:

ABSOLUTELY!

Bon apetit,
Lynne

Chicken Cacciatore
Yield: 4 servings

Ingredients:

  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone, halved crosswise
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves

Directions:

  • Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
  • Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
  • Add the wine and simmer until reduced by half, about 3 minutes.
  • Add the tomatoes with their juice, broth, capers and oregano.
  • Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  • Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
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About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

42 thoughts on “Chicken Cacciatore”

  1. I too haven’t tried this at a restaurant but have been curious. That’s cool that you gave it a try and produced great results! I’m sure the kid will enjoy tomatoes eventually. I used to be like that until I started trying them with various dishes and now they’re a staple!

  2. Spaceman,

    Thanks for the comment. You want to know a little secret? I can’t stand store bought tomatoes myself unless they are cooked. They’re like eating a slightly sour bit of card board. They grow them to ship well – not for tastes.

    Now homegrown tomatoes? That’s a different story. I’ll eat them all day long with a little salt and pepper (optionally with some cottage cheese).

    Cheers
    Lynne

  3. I drooled my way through reading this fabulous recipe! Chicken cacciatore is one of my husband’s favourite dishes, and I haven’t been able to get it quite right yet. This recipes sounds a bit different – the addition of the capers definitely makes it interesting – and I will have to try it. I’ve just invested in a heavy Le Creuset saute pan, so it will be ideal for cooking up this wonderful dish.

    Thanks for sharing.

  4. Im with you on staying in your comfort zone at restaurants! I always see things that sound nice but then I think what if there’s something in it that I dislike? Or if I don’t like it then I have just wasted my money! These are things I too need to overcome! And hopefully one day I will. This recipe sounds delightful! What do you think to maybe adding something to the chicken to give it a spicy kick? Do you think it could work with the other ingredients?

    • I’m the same way. I don’t go out all the time, so when I do, I want to be sure that I enjoy it. This is one I haven’t tried in a restaurant. Most often, I skip chicken dishes when dining out, since I make a lot of chicken at home. I’m all about the seafood when I go out.

      So, yeah, this would be a good recipe to try at home. I need something new to add to my list anyway. I’m kind of in a rut right now, and this looks beautiful. I’m glad it’s a tried and true recipe. I see a lot of recipes, but knowing that this many people like it, gives me more confidence.

  5. This is absolutely amazing, although many things are happening to me right now, am drooling and my stomach has these angry, sad, wishful growls, the presentation above is making my brain overwork itself hence the non-stop activity 🙂
    What a delight it’d be when i actually try this recipe out. 🙂

  6. Well you know what they say…..just put it in front of a man and he will eat it if it is remotely edible. Hehe. This looks like some seriously good chicken and other than spicing it up a little to add some seriously wanted heat, I can’t think of a thing i would do differently with this recipe.

    • You may be on to something there, taki! I’ve had some *major* failures in the kitchen over 19 years of marriage, and my husband has eaten every one without complaint. He says he’s just happy someone will cook for him, so he’s definitely going to eat whatever it is they make. It’s comforting. And it helps me be more adventurous for sure!

    • Oh, this does not apply at my house. My husband might try it, but he’s not going to finish it if he doesn’t like it. Some men might eat anything, but not all of them. I think I’d rather have him tell me (nicely of course) that he doesn’t care for something, rather than just humoring me. It’s also in his best interest, lest I keep making it thinking that he actually likes it. lol

  7. Something I always wanted to try. That really looks and sounds amazing. I have never tried capers so kudos to you son!! 🙂 I really like your blog and your recipes are great!

  8. I have been tried this at home, but it didn’t come through this manner. i think its yummy and the picture says more. ill try this tomorrow and get back.
    thanks.

  9. I have had this dish, chicken cacciatore, before when I was in college. But, it definitely did not look like your version. I love capers being incorporated into meat dishes.

  10. I am embarrassed to admit I have never even *tried* a caper. They look so much like something that humans should avoid eating to me. I really have no idea why I feel that way. Should I try to embrace the caper?

    Giada is amazing. I want to go live in her kitchen for a while and just listen to her say “mozzarella” repeatedly. And of course eat her delicious food.

    I’m going to print this out, despite its use of capers because I am able to admit my severe prejudice against them. Maybe I’ll make a new binder section: “How I Learned to Stop Worrying and Love the Caper”.

    I have read that it takes kids 7 tries to learn to like something. So, 6 more nights of tomato bunkers, and you’ll have a tomato-tolerant kid 😉

    • You should definitely try capers! I think they are very delicious. They have a unique flavor that can compliment many dishes (such as this one) well. Give it a try 🙂 I love them with chicken or on a bagel with smoked salmon.

    • I have never tried capers either … mainly because I’ve never even heard of them except on old BBC shows. I like your theory though on the 7 tries to get a kid to like a good. I will definitely be keeping this in mind.

  11. I love this blog so far. I believe I enjoy looking at pictures more than I like eating the food itself. I tried caoers once and I did not like them alone, but they compliment the dishes that call for them. I will definitely try this recipe. It is very aesthetically pleasing.

  12. I’ve never known exactly what chicken cacciatore was when I see it on a menu, and I always forget to investigate further. This gives me all the reason I need to make it and eat it as often as I can, haha. Yum!

  13. Its a delicious one-pot chicken dish. This is a simple dish for a weeknight family meal that I would wanna try. I wish that this would come out perfect! And I will definitely serve this comfort food with rice.

  14. Chicken cacciatore is a classic dish that I’ve actually never tried. I don’t know why because I love all of the ingredients, especially capers. I have put this on the menu for this week. 😀 It seems like a reasonably easy weeknight dinner choice!

  15. This looks relatively simple (and delicious) to make as a 19 year old. I know I may not be the target or expected demographic but I’m always looking for new recipes because I believe cooking is one of the greatest skills that every person should be exposed to.

    Living on my own shows the reality that you cannot eat out every night, it simply is not possible financially. While sometimes I do have to cut down and eat basic (Ramen and toast never gets old..) it’s nice to treat myself to something like this especially when I have friends over.

    Thanks again.

  16. I have been looking for a recipe for chicken cacciatore all week long, and this looks perfect! All of the recipes that I have found this week either called for a bunch of processed ingredients or was just too dang complicated. We are trying this for dinner tonight!

  17. What sort of magic did you use to get your two-year-old to eat capers? It HAD to be magic.

    Anyway, chicken is my favorite protein (always has been) and I’m always looking for new recipes to try with chicken. I’ll probably use all breasts instead of thighs because I prefer white meat but I’m going to try to keep everything else the same. I’ve already printed out the recipe and slipped it into my little recipe binder to try out on next Wednesday (yes, I plan all my meals that far in advance lol!)

    Thanks!

  18. I’ve always been in love with all things chicken, yet I’ve never tried chicken cacciatore! The pictures themselves completely sold me on it though. I love capers too, so I’m so ready to try this at home! This would be great, especially with a marinara sauce spaghetti on the side… ahh I’m drooling. 😉

  19. Drat! I don’t know why I’m punishing myself by coming here! I’m gaining weight lately and the heavier I get, the more adenomyosis symptoms crop up. Thus, I’ve only been eating salads for dinner. Now, I’m literally hungry and salivating looking at the chicken cacciatore! Haha, TMI. But truly the dish looks so YUMMY!!!

  20. Very impressive. On the outside it almost looks like your ordinary chicken cordon bleu, but it’s actually quite more sophisticated than that. It’s a great looking dish and the addition of tomatoes in conjunction with the other spices plus the broth really brings out the flavor of the chicken.

  21. This dish is fantastic with spaghetti and or course some garlic bread on the side. It’s fairly cheap to make as well as being quick and easy.

  22. I have had chicken cacciatore in restaurants, as well as cooked by others, but have never attempted it myself. As you said, it looks fancy, so I assumed it was difficult to make. I like that your recipe calls for both light and dark meat, since many recipes don’t, and it doesn’t seem as if it takes long, either, so could be made on a regular weeknight.

  23. Another delicious chicken recipe. Just looking at the picture makes me terribly hungry. I am going to cook this one now while I am working. We can have it for supper tonight. We eat chicken most nights, so a new recipe always goes down well.

  24. This recipe looks so amazing that I can’t wait to try it. What I like about it is that you make it sound so simple. I’ve been trying to find a chicken cacciatore recipe that doesn’t seem like mission impossible and this is it for me. I think I will try this on the weekend because my mother-in-law is coming for lunch so I want to impress her. I’ll let you all know how it went!

    Now, just wondering if you have any suggestions for side dish?

  25. Lynne, you had me at chicken! I had never heard of this dish before, until today. It looks simple in the making, but with extraordinary results. Thanks for sharing such a culinary treat. I can’t wait to serve this dish for the family!

  26. I love this dish and always order it when I go out to eat. I’ve tried making it at home but it never comes out as good. I can’t wait to try this receive. Hopefully if I follow it step by step it will taste as good as when I order it.

  27. I have never ordered this at a restaurant as my hubby is Italian and keeps telling me homemade is much better try something new. I like to usually try things that I would not cook myself. I have tried a few different recipes and they have been ok, but I being a Giada fan myself think that I will be adding this recipe to my collection. I have guests over the weekend and was stressing about what to serve, now I know 🙂 Thank you

  28. I personally haven’t tried Chicken Cacciatore before, honestly speaking, because I had NO CLUE what it was when I saw it in restaurant menus, and I just didn’t want to waste my money on something I wasn’t going to like in the long run. Also, I never really got around to researching on it. Now that I know about all the tasty ingredients in this fabulous dish, it will definitely be the dish I order the next time I go out restaurant dining!

  29. Capers: the biggest cuisine debacle. I’ve only tried capers once through a do-it-yourself meal kit, and I wasn’t really keen on them. But for the sake of this dish, I’d be happy to try them again.

  30. Excellent recipe, it seems like many of us are similar about restaurants. My problem is always that if you are trying a new food at a restaurant, and you do not like it, is it because the restaurant did not make it correctly, or that you just don´t like the recipe. With chicken dishes, this is really important because chicken has such a light taste, any deviation by the chef can completely change the taste of a food.

    I really like your recipe, the addition of capers makes it a little more interesting. It also depends on your cooking style, but for my cooking which is probably heavy on oil, I make sure to place the chicken on paper towels during the middle stages.

  31. I love everything about this dish except the chicken thighs. I only ever use breast in my cacciatore – simply because I only eat or ever serve breast meat. It’s just a personal preference.

  32. This looks so yummy! I got some chicken in the fridge and did not know what to do with it till I saw this recipe. Usually, I cook it with fries but this will be much more tasty. Thanks for sharing.

  33. Well I definitely like the recipes that are more family oriented, and this one certainly fits into that category. On that note, I find it very fascinating that you have a two year old who loves capers. That is just not the flavor or texture of a food that you would think would appeal to kids that age, or that they would even be willing to try it. Maybe that means that the palette on that one is going to be top notch. Thanks for sharing, it looks delicious.

  34. Well, I think I have just enough wine to give this recipe a try. I don’t usually have white wine on hand. I’m just trying to decide what to serve with it. It will be a nice change of pace to my “usuals.” I make the same things a lot, since I know they eat that stuff.

    I think they will enjoy this though. What’s not to like? If not, I guess it’s more for me. Can I freeze it?

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