This classic Chicken Cacciatore is a comforting, rustic Italian stew that delivers deep, savory flavors in every bite. The chicken is slow-simmered in a robust sauce made with red wine, tomatoes, mushrooms, and peppers, creating a tender and juicy result. The addition of anchovies might seem unusual, but they melt into the sauce to provide an essential layer of umami depth without any fishy taste. Perfect for a cozy weeknight dinner or a weekend family gathering, this dish pairs beautifully with pasta or crusty bread to soak up the delicious sauce. It’s a timeless recipe that brings the warmth of Italian home cooking to your table.
Frank’S Classic Chicken Cacciatore
Description
This classic Chicken Cacciatore is a comforting, rustic Italian stew that delivers deep, savory flavors in every bite. The chicken is slow-simmered in a robust sauce made with red wine, tomatoes, mushrooms, and peppers, creating a tender and juicy result. The addition of anchovies might seem unusual, but they melt into the sauce to provide an essential layer of umami depth without any fishy taste. Perfect for a cozy weeknight dinner or a weekend family gathering, this dish pairs beautifully with pasta or crusty bread to soak up the delicious sauce. It&# 226;ÂÂs a timeless recipe that brings the warmth of Italian home cooking to your table.Ingredients
Directions
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Heat 4 tablespoons of extra virgin olive oil in a heavy Dutch oven over medium-high heat.
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Add the chicken pieces and 6 peeled garlic cloves to the pot. Sauté until the chicken is lightly browned, stirring constantly to prevent the garlic from burning.
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Remove the chicken and garlic from the pot and set aside on a plate.
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Pour 1 cup of chicken stock (half of the total amount) into the hot Dutch oven. Scrape up any browned bits from the bottom of the pot and let the stock reduce by half.
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Add 1 diced large onion, 1/2 diced medium bell pepper, and 1/2 pound quartered mushroom buttons to the pot. Cook until the vegetables are wilted, about 5 minutes.
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Return the chicken and garlic to the pot.
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Stir in 10 chopped anchovy fillets, 1 1/2 cups dry red wine (or dry sherry), 4 tablespoons red wine vinegar, 2 teaspoons rosemary, 6 sprigs fresh basil (or 1 teaspoon dry basil), and 1/2 teaspoon Italian seasoning.
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Dissolve 1 can of tomato paste in the remaining 1 cup of chicken stock. Pour this mixture evenly over the ingredients in the pot.
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Cover the Dutch oven tightly, reduce the heat to low, and simmer gently for 15 minutes.
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Taste the sauce and season with salt and pepper to desire. Cover again and continue simmering on low for another 45 to 60 minutes, or until the chicken is tender and cooked through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not leave out the anchovies! Even if you dislike them, they dissolve into the sauce to provide a unique savory depth (umami) that you won't taste as fish, but the dish will lack richness without them.
Serve piping hot over fettuccine noodles topped with grated Romano cheese, accompanied by garlic bread and a chilled glass of wine.
Stir the pot gently once the chicken begins to cook to avoid breaking the meat off the bone.
"Cacciatore" means "hunter's stew." You can use this base recipe to make variety of other cacciatores using different meats or seasonal vegetables.
