The Hunter’s Stew – Chicken Cacciatore, an Italian Classic
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Chicken Cacciatore, or ‘hunter-style’ chicken, is said to have come from a recipe from medieval Italy, where it was originally made with game meats.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.
A Delicious and Nutritious Dinner Solution: Chicken Cacciatore
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.
The Sauce
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
Bone-In or Boneless
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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Serving It Up & Pairing Recommendations
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.
So, what about you?
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.
Chicken Cacciatore
Ingredients
- 1 2.5 – 3 lb. whole chicken, cut into 8 pieces
- 1 tsp. ground fennel
- 3 tbsp. olive oil
- 1 medium onion diced small
- 4 garlic cloves minced
- 1 cup dry red wine
- 2 tbsp tomato paste
- 2 fresh bay leaves (or 3 dried leaves)
- 3 large sprigs fresh rosemary (or 2 tsp. dried rosemary)
- 1 tsp Italian seasoning
- ¼ tsp nutmeg
- 1 tsp whole fennel seeds
- 2 14.5 oz. cans diced tomatoes
- lemon zest from 1 lemon
- Salt and pepper to taste
Instructions
- Set oven to start preheating to 200 C or 390 F. while you cut up chicken into 8 pieces (if using a whole chicken). Wash the chicken and pat dry. Season well with salt, pepper, and the ground fennel.
- Heat 2 Tbsp. of the olive oil in a large skillet over medium heat until simmering hot. Divide the chicken into two batches and cook in the pan until golden brown on both sides (you are not trying to cook through, just brown). Use a splatter guard, because the oil will go everywhere. Remove the chicken to a plate and set aside.
- Lower the heat to medium and add the remaining tablespoon of olive oil. Add the onion to the pan and stir, scraping up the browned bits of chicken in the pan. Cook onions until completely soft, about 5 minutes.
- Add the garlic, bay leaves, fresh rosemary, nutmeg, Italian seasoning, whole fennel seeds, and tomate paste to the pan. Stir well, cooking until fragrant – about 30 seconds to a minute.
- Pour in the red wine and cook until wine reduces by half. Add the tomatoes with their juices to the pan, along with the lemon zest.
- Place the browned chicken back into the pan, uncovered, and pop into the oven. Bake until the chicken cooks through, between 25 to 30 minutes or until meat thermometer reads 160 F.
- Remove chicken from the pan and allow to rest at least 10 minutes before serving. If the sauce is a little thin, pop back into the oven and allow to cook down a few more minutes until desired thickness. Season with salt and pepper to taste.
- Add the chicken back the pan and serve with pasta, rice, polenta, or mashed potatoes. Finish with a generous drizzle of olive oil and some fresh chopped herbs.Pair with a salad and a glass of the red wine you used to cook the chicken in.