Chicken Cacciatore is one of my favorite recipes during the colder months. It's a great recipe if you want to empty your refrigerator with unused vegetables.
Chicken Cacciatore is a traditional Italian dish that's prepared "hunter" style, using sweet peppers, button mushrooms and tangy tomatoes.
Of course, you can also use any other vegetables you have handy that would pair nicely with peppers and tomato. This recipe for chicken cacciatore is Whole30 compatible and is typically cooked in one skillet.
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Chicken Cacciatore is a hearty dish that's perfect for a cold day and pairs well with my recipe for smashed potatoes or this grilled brussels sprouts recipe.
This Stuffed Balsamic Chicken is not so shabby either, and if you are tired of chicken, this Braised Rabbit will be welcome change.
If you are not looking for Whole30 side dish recipes, this dish also pairs well with polenta, grits or corn meal. When I'm not on Whole30, I also pair this with pasta and use the chicken cacciatore sauce as the pasta sauce.
Ingredients
These are the ingredients I used to make this Chicken Cacciatore recipe.
- Chicken pieces
- Garlic
- Sweet Peppers
- Button Mushrooms
- Bay Leaves
- Dried Oregano
- Apple Cider Vinegar
- Whole, diced or tomato purée
- Tomato Paste
- Olive Oil or Ghee
If you don't have fresh produce or fresh chicken, you can also use frozen, like I did. See recipe card for quantities.
It's recommended to remove the skin before frying. While the skin will get nice and crispy when browning, the crispiness will not hold up during the simmering stage. Once the chicken has simmered for a while the chicken skin will revert to being soft and have an unappealing texture.
Instructions
With any meal that usually includes a meat, I started off by browning the chicken in olive oil and garlic on both sides. Seasoning each side before I flip it over.
Once the chicken is browned to your satisfaction, add the apple cider vinegar and let simmer and evaporate a little. Add tomatoes or tomato puree (whichever you are using) to the pan. Also add your bay leaves.
Let the tomato and chicken comes to a boil and simmer. If you are using whole tomatoes, break them up using a wooden spoon.
Simmer for a while and if the sauce is to watery, add the tomato paste.
Add your vegetables, peppers and mushrooms and anything else you want to add.
Hint: Bring to a gentle boil and simmer covered, with a wooden spoon wedged between the lid and the pan, for about 45 minutes until the chicken is fork tender.
Remove from heat and let stand for about 5 minutes.
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Substitutions and Variations
If you know how to make the recipe fit a certain diet, run with it and be creative. Here are some ideas on substitutions and variations:
- Sweet Peppers - instead of using sweet peppers use green peppers, hot peppers, jalapenos or chili flakes.
- Pescatarian - Instead of using chicken, use dried salted cod (you'll need to soak it for 3-4 days, changing water daily).
- Tuscan Style - make it Tuscan style and substitute the tomato with coconut cream, full fat cream, sundried tomato, and capers
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Equipment
You'll want to use a non stick skilled that's large enough for your chicken and vegetables. In addition, you'll want a lid that will fit the skillet when simmering the chicken.
A good cutting board, a wooden spoon and knife will come in handy too!
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Get this Free Meal Planner Journal template that you can print or import in to Goodnotes or Noteability.
Storage
Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for a maximum of 1 month. Make sure that you are using containers that are both microwave and freezer safe.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Get this Free Meal Planner Journal template that you can print or import in to Goodnotes or Noteability.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Top tip
Hint: Bring the chicken cacciatore to a gentle boil and simmer covered, with a wooden spoon wedged between the lid and the pan, for about 45 minutes until the chicken is fork tender. Doing this allows excess moisture to evaporate and escape, resulting in a thicker, sweeter sauce.
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Recipe Details
Chicken Cacciatore One Skillet Meal
Ingredients
- 4 pieces of Chicken bone-in
- 1 Clove of Garlic
- 1 Sweet Pepper
- 2 cups of Button Mushrooms
- 2 Bay Leaves
- 1 teaspoon of Dried Oregano
- ½ cup of Apple Cider Vinegar
- 800 grams Whole Tomatoes 1 large can
- 2 tablespoons of Tomato Paste
- 2 tablespoons of Olive Oil or Ghee
Instructions
- Remove skin from chicken (optional, but recommended)
- In a large skillet, fry garlic in olive oil until flavorful.
- Place chicken in pan and season side up. Brown chicken. Flip, season other side.
- Add apple cider vinegar and let simmer until partially evaporated.
- Add Tomato and bring to gentle boil. Try and break up the tomato with a wooden spoon if necessary.
- Add bay leaves and oregano.
- Simmer covered, with a wooden spoon wedged between the skillet and lid, for about 45 minutes until the chicken is fork tender.
- Once done, let stand for 10 minutes.
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