Italian Chicken Cacciatore (Contadina)

This classic Italian Chicken Cacciatore offers a comforting, rustic dining experience. Tender chicken pieces are browned in olive oil and then slowly simmered in a savory sauce made with ripe tomatoes, earthy mushrooms, and aromatic herbs like oregano and basil. The dish balances the acidity of the tomatoes with the sweetness of onions and peppers, creating a deeply flavorful stew perfect for weeknight dinners or family gatherings. Serve it over pasta or rice to soak up the delicious juices. It is a hearty, traditional meal that brings the warmth of an Italian countryside kitchen to your table.

Cooking Method: Baking, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 389.5

Description

This classic Italian Chicken Cacciatore offers a comforting, rustic dining experience. Tender chicken pieces are browned in olive oil and then slowly simmered in a savory sauce made with ripe tomatoes, earthy mushrooms, and aromatic herbs like oregano and basil. The dish balances the acidity of the tomatoes with the sweetness of onions and peppers, creating a deeply flavorful stew perfect for weeknight dinners or family gatherings. Serve it over pasta or rice to soak up the delicious juices. It is a hearty, traditional meal that brings the warmth of an Italian countryside kitchen to your table.

Ingredients

1/2 cup All-purpose flour
2 teaspoon Salt, divided
1/2 teaspoon Pepper, divided
3 tablespoon Olive oil
3 To /2 pounds chicken, 4

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a shallow dish, combine the flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
3
Coat the chicken pieces thoroughly in the seasoned flour mixture, shaking off any excess.
4
Heat 2 tablespoons of olive oil in a large 10-inch skillet over medium-high heat.
5
Add the chicken pieces to the skillet and sautÃÂ© until golden brown on all sides, about 5-7 minutes.
6
Transfer the browned chicken to a 13x9-inch baking dish and set aside.
7
In the same skillet, add the remaining 1 tablespoon of olive oil.
8
Add the sliced onion, sliced mushrooms, green pepper rings, minced garlic, crushed oregano, and crushed basil.
9
SautÃÂ© the vegetables and herbs for 3 to 4 minutes, stirring occasionally, until softened.
10
Stir in the tomato sauce and the whole peeled tomatoes with their juice.
11
Simmer the sauce for 15 minutes, crushing the tomatoes slightly with a spoon.
12
Pour the hot vegetable and tomato sauce evenly over the chicken in the baking dish.
13
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
14
Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and tender.
15
Serve hot over cooked pasta or rice.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 389.5kcal

% Daily Value *
Total Fat 20.6g32%
Saturated Fat 4.1g21%
Cholesterol 66.8mg23%
Sodium 9812.2mg409%
Total Carbohydrate 23.2g8%
Dietary Fiber 1.0g4%
Sugars 0.1g
Protein 23.3g47%

* 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

Use a mix of chicken breasts and thighs for the best balance of flavor and moisture. Skinless, boneless pieces work well for this recipe.

For a richer sauce, you can add a splash of dry white wine to the skillet after removing the chicken, letting it reduce before adding the vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

This dish freezes well. Allow to cool completely before freezing in portions for up to 3 months.

If using fresh tomatoes, choose ripe, firm ones and peel them before chopping for a smoother sauce texture.

Keywords: chicken, cacciatore, italian, stew, tomato, mushrooms, herbs, braised, dinner, comfort food, rustic, peppers, onion, garlic, oregano, basil, pasta, rice, skillet, oven

Read it online: https://www.chefs-mate.com/recipe/italian-chicken-cacciatore-contadina/