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 store tout 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 Skillet 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 Nylon Spatula to add to your kitchen utensils!
- Serving dish – These Porcelain Serving Bowls 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 Rice Cooker and Food Steamer to make the rice needed to go along with this recipe!
If you enjoyed this Chicken Cacciatore recipe, be sure to check out these:
- 2 tablespoons olive oil
- 2 medium onions cut in 1/4 inch slices
- 2 cloves garlic minced
- 1 3 lb broiler chicken cut up
- 1 16 oz can tomatoes cut up
- 1 8 oz can tomato sauce
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon celery seed
- 1/4 teaspoon pepper
- 1 or 2 bay leaves
- 1/4 cup dry white wine
- Hot cooked rice
- Parsley for garnish
- 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.