Bring the taste of Italy right into your kitchen with this easy and healthy Chicken Cacciatore recipe. Featuring a whole chicken simmered in a savory blend of garlic, mushrooms, tomatoes, and aromatic herbs, this dish is bursting with flavor and makes for a comforting and satisfying meal. Whether you serve it over pasta or enjoy it as a standalone dish, this easy chicken recipe will impress your family and guests alike.
Ingredients:
1 whole chicken (approx. 4 lbs or 2kg), rinsed and patted dry
Salt and freshly cracked black pepper, to taste
2 tablespoons olive oil (more if needed)
8 cloves garlic, minced
1 medium onion, thinly sliced
10 oz (300g) mushrooms, sliced
1 teaspoon Italian seasoning
1/3 cup (80ml) red wine
1/3 cup (80ml) chicken stock
1 can (410g) crushed tomatoes
7 oz (200g) grape or cherry tomatoes, halved
Fresh thyme sprigs
1/2 teaspoon red pepper flakes (optional)
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped basil
Additional fresh herbs for garnish (optional)
Directions:
Prepare the Chicken: Begin by rinsing the whole chicken and patting it dry with paper towels. Season the chicken generously with salt and freshly cracked pepper. In a heavy-duty cast iron pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chicken and cook on all sides until golden brown and crispy, about 10-12 minutes. Remove the chicken from the pot and set it aside on a plate.
Cook the Vegetables: In the same pot, add the sliced onions and mushrooms. Increase the heat to medium-high and cook, stirring occasionally, until the onions become translucent and the mushrooms release their moisture, about 10 minutes. Add the minced garlic and cook for an additional minute.
Deglaze and Simmer: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half. Add the crushed tomatoes, grape or cherry tomatoes, chicken stock, Italian seasoning, parsley, basil, thyme sprigs, and red pepper flakes (if using). Stir to combine and adjust seasoning with more salt and pepper as needed. Let the sauce simmer uncovered for about 5 minutes.
Cook the Chicken: Return the chicken to the Dutch oven, nestling it on top of the tomato mixture. Reduce the heat to low and cover the pot with the lid slightly ajar. Let it simmer, turning the chicken occasionally and basting it with the sauce, for about 40-50 minutes. The chicken should be tender and the meat easily pull away from the bone.
Serve: Once the chicken is cooked, remove the pot from the heat. Garnish the chicken with fresh parsley, basil, and thyme. Serve hot, ideally over pasta, or with a side of crusty bread to soak up the sauce.
Recipe Notes:
Make Ahead: This Chicken Cacciatore can be made up to one day in advance. Simply reheat it on the stovetop before serving.
Extra Flavor: For added flavor, consider adding chopped green or Kalamata olives, as well as some red bell peppers.
Slow Cooker Version: You can adapt this recipe for the slow cooker. After browning the chicken, add all the ingredients to the slow cooker. Cook on HIGH for 4-6 hours or LOW for 6-8 hours until the chicken is tender.
Enjoy this delicious, hearty dish full of rustic Italian flavors, perfect for a cozy family dinner or a special occasion meal.
