Easy Skillet Dinner Chicken Cacciatore Recipe

For whatever length of time that we have pursued, there’s been cacciatore. In Italian, cacciatore implies tracker, and addresses a particular kind of cooking. When something is supposed to be made “alla cacciatora”, it is alluding to a tracker style feast arranged with onions, herbs, tomatoes or ringer peppers, and wine. With its warming-to-the-spirit healthiness and striking flavors, this formula has stood the trial of time.

This supper has been changed throughout the hundreds of years, yet looks like the first Renaissance time frame dish. It was a simple supper for trackers to cook while away from home, out pursuing wild game. They utilized what was accessible to them, which was every now and again hare rather than chicken, and whatever herbs and vegetables they could discover from the nursery. We think this dish is divine, yet don’t simply believe us. How about we get cooking!

Chicken Cacciatore

0 from 0 votes
Recipe by thestayathomechef Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

12

minutes
Total time

22

minutes

Chicken Cacciatore Absolutely divine, family-friendly Italian dish. Serve it over any pasta;

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon salted butter

  • 6 boneless skinless chicken thighs

  • salt to taste

  • pepper to taste

  • 1/4 cup all-purpose flour

  • 1 small white onion diced

  • 1 red bell pepper sliced

  • 1 yellow bell pepper sliced

  • 8 ounces mushrooms sliced

  • 6 ounces tomato paste

  • 2 teaspoons minced garlic

  • 1 tablespoon Italian seasoning

  • 1/4 teaspoon red pepper flakes optional

  • 1/2 cup cooking wine

  • 1/4 cup heavy cream

  • 15 ounces crushed tomatoes

  • 8 ounces tomato sauce

  • 2 tablespoons fresh or dried parsley for garnish

  • 2 tablespoons grated Parmesan cheese

Directions

  • In a large skillet heat oil and butter on medium high heat. Season chicken thighs with salt and pepper and coat with flour. Brown chicken in the pan for 3 minutes per side, just until browned. Remove from skillet and set aside.
  • Add onions, peppers, and mushrooms to pan and cook until softened, about 7 to 10 minutes, stirring occasionally. Add in tomato paste, garlic, Italian seasoning, and red pepper flakes and cook 1 to 2 minutes more.
  • Pour in wine, heavy cream, crushed tomatoes, and tomato sauce and stir to combine.
  • Return chicken to pan and let simmer until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit, about 15 minutes. Taste and add salt and pepper as desired.
  • Serve hot and garnish with chopped parsley and parmesan cheese, optional.

Notes

Leave a Comment