Good food feeds the soul
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The hubby immediately fell in love with sopa de feijão verde (green bean soup). He ate just a spoonful of the bowl I ordered at a little restaurant in Porto called Talhasca Villa Parda and was in love. Not that I blame him. The talhasca …
It’s that time of year again. Flu season! Everywhere the hubby and I go, people are hacking and coughing. We just look at each other and cringe, figuring that it’s just a matter of time before we both are sick as well. But we do …
So, what would you suggest cooking up when you’re staring at 22-pounds of fire-roasted tomatoes, a half a bag of carrots, and a couple of roasted red peppers? For me, it screams time for Fire-Roasted Tomato and Red Pepper Soup. Soup is one of my …
When I landed in Portugal back in 2015, everyone was telling me, “You can’t leave without trying Caldo Verde.” I still remember that first bowl… and okay, I’ve got to be honest here… I was NOT impressed. It was a watery, bland potato soup with some greens …
Spinach is one of those ingredients I can’t imagine my kitchen without. Whether I’m tossing it raw into salads or sautéing it for a quick side, it’s a true workhorse. Here in Portugal, I’m drawn to the dark green bunches at the market, especially in …
The hubby immediately fell in love with sopa de feijão verde (green bean soup). He ate just a spoonful of the bowl I ordered at a little restaurant in Porto called Talhasca Villa Parda and was in love. Not that I blame him. The talhasca …
Is popcorn a MUST for movie night in your home? It is at ours whether we’re at the theater, or…AT HOME. Of course, I love going to the theater – the big screen, the sound system, and feeling like you’re in the movie. BUT there …
Is there anything better than fresh, warm, corn tortillas wrapped around some meat and veg? That’s heaven on earth for me and the hubby. You can probably tell from the many taco, tamale, and enchilada recipes on this site that we’re obsessed with Mexican food. And I’m talking about …
I usually find the best culinary inspiration strikes when you least expect it. Usually when I’m either eating the dish, or scrolling recipes posts on Insta. Like this totally drool worthy modern take on Pollo alla Cacciatora in Bianco (chicken cooked in white wine) by …
Nothing says summer to me as much as a thick, juicy slab of a perfectly ripe tomato, dressed with nothing but good olive oil, a sprinkle of salt, and a fresh herb…or 2. Rosemary, thyme, basil, or oregano…your pick. The Heirloom Tomato Salad (or just …
White Cheddar Cheez-Its have always been one of my absolute weaknesses. Unfortunately, they’re overprocessed and filled with way too many unpronounceable ingredients, extra fats, sugars, and chemicals found in most store-bought snacks. So, I can’t tell you how happy I was when I realized these crispy …
June is festival season in Portugal which also coincides with the start of sardine season. And Portugal becomes one giant street party. Streets draped with colorful streamers, pulsing with music, laughter, and the irrestiable scent of fresh sardines sizzling over charcoal grills until the early morning hours. Which is …
I orginally shared a Chicken Cacciatore recipe here on the blog back in January 2013, way before I had visited Italy. But it was experiencing it at a hunter’s celebration dinner in Umbria, Italy that really made this dish one of my favorites. Yep, I …
I orginally shared a Chicken Cacciatore recipe here on the blog back in January 2013, way before I had visited Italy. But it was experiencing it at a hunter’s celebration dinner in Umbria, Italy that really made this dish one of my favorites. Yep, I massively changed the recipe after coming back from Italy. And I’m sharing that recipe with you today.
Chicken Cacciatore, or ‘hunter-style’ chicken, is said to have come from a recipe from medieval Italy, where it was originally made with game meats. Considering tomatoes weren’t in Italy at the time, I’m sure the orginal dish was a lot different. And featured rabbit and wild game.
In the dinner, the hubby and I got to experience it with both chicken and quail. Over time, chicken became the primary protein, and the dish spread throughout Italy, with variations emerging in different regions. I love how simple it is to make and that it’s packed with protein and yummy goodness.
As I’ve become more focused on getting more protein in my diet over the last couple of years, navigating the challenges of perimenopause, dishes like Chicken Cacciatore has become a staple. The ‘fanny pack’ that’s developed around my waistline is a constant reminder that my active lifestyle, including regular yoga sessions, walking 10,000 steps daily, and working out several times a week, needs a boost. Chicken Cacciatore delivers with loads of protein and is cooked in delicious red wine.
Of course, if you’re a lover of Mexican flavors, try another of my lovely high-protein chicken options, Chicken Tinga Tacos.
The Chicken Cacciatore recipe I’m sharing today is a great example of how I’m incorporating more protein into my meals. The sauce is sublime and deep in flavor after simmering for about an hour. My taste buds were thrilled at the depth of the flavors in the dish. The chicken was tender and juicy. And it pairs well with pasta, rice, polenta, or mashed potatoes – totally your choice.
One of the most important tips I can share about making a great Chicken Cacciatore is the importance of simmering the sauce. The sauce is what makes this dish so special. Letting it cook slowly allows all the flavors to meld together beautifully, creating a depth that’s hard to achieve with quicker methods. I used a combination of chicken broth, herbs, and spices, along with some onions and garlic for added richness. The aroma that filled the kitchen as it simmered was incredible, and I knew right then that we were in for a treat.
Btw, I highly recommend you use Italian tomatoes and olive oil in this dish. It makes a massive difference in the flavors. I’ve included 2 of my favorites below.
2 Must Add Italian Ingredients
I prefer to use a whole chicken cut up when making this recipe, but it’s also good made with just chicken thighs. I highly recommend bone-in, but if you’re in a rush, you can swap out for boneless. Just make sure you reduce the cooking time if you use boneless. And you’ll need to develop the sauce more on its own, rather than cooking it down with the bone-in chicken.
Do not use skinless chicken in this recipe because you’ll miss out on the crucial step of being able to sear the chicken and develop the flavor. Also, don’t skip the browning of the chicken! Finish the chicken off by transferring it to the oven and simmering in the sauce, until it’s tender and juicy. Remove from the oven at 160 F. Otherwise, you’ll overcook it because the chicken continues to cook as it rests. It will hit done before you serve if you let it rest for about 10 minutes.
Since you’re transferring from the stove to the oven, make sure your pan is ovensafe. Two of my favorite pans to cook a dish like Chicken Cacciatore are:
Both of these skillets are must-haves in my kitchen cookware. I also have 10 inch and 15 versions of both!
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Once you remove the chicken from the oven – if the sauce is a little thinner than you’d like, remove the chicken from the pan. Set it aside and then pop the pan back into the oven to allow it to thicken to your desired thickness.
Serve with pasta, polenta, rice, or mashed potatoes paired with a nice salad and of course, a glass of the red wine you used in the dish. And of course, you MUST finish it off with a healthy drizzle of Italian olive oil.
My husband was thrilled and kept commenting on how awesome dinner was while he was eating. He’s giving it a double thumbs up. Another of his favorite Italian dishes that we learned to cook in Italy was Pane Cotto, which is also high in protein goodness.
Anyone else here going through perimenopause and dealing with the weight gains and side effects? Or just love a good chicken cacciatore? I’d love to hear about your experiences with perimenopause and how you’ve adapted your lifestyle. Please share any tips or stories in the comments below! It’s amazing how much support and advice we can offer each other during this journey.
