This Easy One-Pan Chicken Cacciatore Recipe is very easy to make with gigantic flavor rewards! The chicken is cooked until falls off the bone tender in a rich tomato sauce with white wine, onions, garlic, and rosemary. This Chicken Cacciatore recipe comes together in about an hour, with only fifteen minutes of prep time to enjoy a delicious, Italian Comfort food, that is easy enough for weeknights.
WHAT IS CHICKEN CACCIATORE?
Chicken Cacciatore is a rustic Italian chicken dish made with onions and garlic simmered in rich and robust tomato sauce, enhanced with wine and herbs.
Cacciatore means hunter in Italian. This was a stew often cooked over an open fire with whatever the hunter caught, such as rabbit, game birds, or pheasant. All parts of the animal would be used. Often a long cooking time to tenderize the wild meat. This is another classic Italian dish that has a lot of variations.
INGREDIENTS needed to make it
- Olive Oil
- Onions
- Garlic
- Chicken (legs and thighs)
- Dry White Wine
- Whole Tomatoes (canned)
- Chicken Stock
- Parsley
- Rosemary
- Bay Leaf
- Salt
- Pepper
HOW TO PREPARE easy one-pan CHICKEN CACCIATORE RECIPE?
In a large Dutch Oven or cast iron skillet over medium heat add 2 tbsp olive oil and cook onions, stirring occasionally, until softened for about 10 minutes. Add the garlic and cook, stirring frequently, for two minutes. Scrape the onions and garlic into a small bowl and set aside.
To the empty skillet, add the remaining 2 tbsp olive oil and the chicken. Make sure the chicken has been seasoned with salt and pepper. Turn the chicken brown on all sides. Add the wine and cook until it has nearly evaporated about 5 minutes.
Add the diced tomatoes with all the juices, chicken stock, parsley, rosemary, and bay leaf. Return the onions and garlic to the pan that we set aside earlier.
Combine everything well, turn the heat to low, partially cover the pan, and cook on low for 45 minutes. The chicken will become very tender and the sauce will slightly thicken. Check the sauce for seasoning add more salt and pepper if needed.
Sprinkle with more parsley and serve.
WHAT DO YOU SERVE WITH easy one-pan CHICKEN CACCIATORE?
Let’s talk side dishes! Sometimes my favorite part of the meal is the sidedishes but, here the Chicken Cacciatore really shines the most! One of my favorite things to serve with this is mashed potatoes! We have a great recipe for Chantilly Mashed Potatoes. If you want to get in veggies, then this is great with a green side salad, fill it with your favorite chopped-up vegetables and dressing. Other options are these easy Candied Carrots and the most amazing Balsamic Glazed Brussel Sprouts with Bacon!
HOW TO STORE, REHEAT, AND FREEZE LEFTOVERS?
Store: Chicken Cacciatore can be stored in an airtight container in the fridge for four to five days.
Freezer: Let it cool completely, then seal the chicken and sauce in a freezer bag or airtight container for up to 3 months. When ready to eat, place in the fridge overnight to thaw before reheating.
Reheat: The best way to reheat chicken cacciatore is in the oven. Simply preheat the oven to 350 F and place the chicken cacciatore in a baking dish covered with foil. Then, reheat it for 20 to 25 minutes until it reaches 165 F. Use an instant-read thermometer to ensure it has reached the appropriate temperature.
Easy One-Pan Chicken Cacciatore Recipe
Equipment
- Large Dutch Oven or Cast Iron Skillet
Ingredients
- 1/4 cup Olive Oil
- 1 Onion chopped
- 4 Garlic Garlic cloves minced
- 3 lbs Chicken legs and thighs
- 1 cup White Wine Dry
- 28 oz Tomatoes Whole Tomatoes (chopped) save the juice
- 1 cup Chicken Stock
- 1/4 Parsley chopped
- 1 tsp Rosemary dried
- 1 Bay Leaf
- Salt to taste
- Pepper to taste
Instructions
- In a large dutch oven or cast iron skillet over medium heat add 2 tbsp olive oil and cook onions, stirring occasionally, until softened for about 10 minutes.
- Add the garlic and cook, stirring frequently, for two minutes. Scrape the onions and garlic into a small bowl and set aside.
- To the empty skillet, add the remaining 2 tbsp olive oil and the chicken. Make sure the chicken has been seasoned with salt and pepper. Turn the chicken brown on all sides.
- Add the wine and cook until it has nearly evaporated about 5 minutes.
- Add the diced tomatoes with all the juices, chicken stock, parsley, rosemary, and bay leaf. Return the onions and garlic to the pan that we set aside earlier.
- Combine everything well, turn the heat to low, partially cover the pan, and cook on low for 45 minutes. The chicken will become very tender and the sauce will slightly thicken. Check the sauce for seasoning add more salt and pepper if needed.
- Sprinkle with more parsley and serve.
