Chicken Cacciatore

This delicious Chicken Cacciatore recipe, inspired by Bobby Flay, is a simple and flavorful dish perfect for any weeknight. Packed with tender chicken, savory mushrooms, and aromatic herbs, it’s a warm and comforting meal. You can easily adjust the ingredients to suit what you have on hand, making it a flexible, crowd-pleasing favorite.

Ingredients Needed:

• 4 tablespoons olive oil
• One 3 1/2- to 4-pound chicken, cut into 8 pieces (breasts halved)
• Kosher salt and freshly ground black pepper
• 1 pound cremini mushrooms, quartered
• 1 large red onion, halved and thinly sliced
• 1 large yellow bell pepper, thinly julienned
• 3 cloves garlic, thinly sliced
• 1 serrano or jalapeno chile, finely diced
• 1/4 teaspoon red chile flakes
• 1 cup dry red wine
• 2 cups homemade or canned low-sodium chicken broth
• One 28-ounce can of plum tomatoes, with juices, pureed
• 3 small sprigs fresh rosemary
• 3 sprigs fresh thyme
• Honey
• 1/4 cup chopped fresh basil, plus sprigs for garnish
• 2 tablespoons brined capers, drained
• 1 pound spaghetti, cooked al dente
• Thinly shaved Parmesan

How To Make Chicken Cacciatore Recipe?

1. Brown the Chicken: Heat 30ml of olive oil in a large pot over high heat. Season the chicken with salt and pepper. Cook the chicken, skin-side down, for 3–4 minutes, then flip and cook for another 2–3 minutes. Remove and set aside.
2. Cook the Mushrooms: Add another tablespoon of oil to the pot. Cook the mushrooms, seasoned with salt and pepper, for about 10 minutes until browned. Remove and set aside.
3. Cook the Vegetables: Add the remaining oil, onions, and bell peppers to the pot. Cook for 4 minutes until soft. Add the garlic, chile, and red pepper flakes, cooking for 1 minute.
4. Add Liquids and Simmer: Add the wine and cook until mostly reduced. Stir in the chicken broth, tomatoes, rosemary, and thyme. Bring to a simmer. Add the dark meat and mushrooms back to the pot, cover, and cook for 30 minutes.
5. Add White Meat: Add the white meat to the pot, cover, and cook for another 10 minutes. Remove the chicken and cover with foil.
6. Thicken the Sauce: Increase the heat to high and cook the sauce for about 15 minutes, stirring occasionally, until thickened. Season with salt, pepper, and honey.
7. Serve: Stir in the basil and capers. Pour the sauce over the chicken and serve with spaghetti. Garnish with basil and shaved Parmesan.

Recipe Tips:

• Use a Mix of Dark and White Meat: Combining dark meat (like thighs) with white meat (like breasts) adds flavor and makes the dish juicier.
• Brown the Chicken Well: Make sure to brown the chicken well on both sides before cooking it in the sauce. This gives it a deeper flavor.
• Cook the Mushrooms Until Golden: Let the mushrooms cook until golden and the liquid evaporates. This step is key for rich flavor.
• Reduce the Wine: Cook the wine down until it’s mostly gone before adding the other liquids. This helps concentrate the flavors.
• Let the Sauce Thicken: After removing the chicken, let the sauce cook until thickened. This creates a rich, flavorful base for the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftovers cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the dish, then store it in the freezer for up to 3 months. Reheat: Heat in a saucepan for 5–7 minutes, stirring occasionally.

Nutrition Facts:

• Calories: 265 kcal
• Total Fat: 19g
• Saturated Fat: 5g
• Cholesterol: 92mg
• Sodium: 393mg
• Potassium: 794mg
• Total Carbohydrate: 51g
• Dietary Fiber: 10g
• Sugars: 9g
• Protein: 26g

Try More Bobby Flay Recipes:

• Bobby Flay Chicken Cacciatore
• Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish
• Bobby Flay Chicken Marinade
• Bobby Flay Chicken Marsala​

Chicken Cacciatore

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:Italian Courses:Dinner Recipe Keys: C Chicken Cacciatore

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour Servings:4 servingsCalories:265 kcal Best Season:Suitable throughout the year

Description

This delicious Chicken Cacciatore recipe, inspired by Bobby Flay, is a simple and flavorful dish perfect for any weeknight. Packed with tender chicken, savory mushrooms, and aromatic herbs, it’s a warm and comforting meal. You can easily adjust the ingredients to suit what you have on hand, making it a flexible, crowd-pleasing favorite.

Ingredients

• 4 tablespoons olive oil
• One 3 1/2- to 4-pound chicken, cut into 8 pieces (breasts halved)
• Kosher salt and freshly ground black pepper
• 1 pound cremini mushrooms, quartered
• 1 large red onion, halved and thinly sliced
• 1 large yellow bell pepper, thinly julienned
• 3 cloves garlic, thinly sliced
• 1 serrano or jalapeno chile, finely diced
• 1/4 teaspoon red chile flakes
• 1 cup dry red wine
• 2 cups homemade or canned low-sodium chicken broth
• One 28-ounce can of plum tomatoes, with juices, pureed
• 3 small sprigs fresh rosemary
• 3 sprigs fresh thyme
• Honey
• 1/4 cup chopped fresh basil, plus sprigs for garnish
• 2 tablespoons brined capers, drained
• 1 pound spaghetti, cooked al dente
• Thinly shaved Parmesan

Instructions

1. Brown the Chicken: Heat 30ml of olive oil in a large pot over high heat. Season the chicken with salt and pepper. Cook the chicken, skin-side down, for 3–4 minutes, then flip and cook for another 2–3 minutes. Remove and set aside.
2. Cook the Mushrooms: Add another tablespoon of oil to the pot. Cook the mushrooms, seasoned with salt and pepper, for about 10 minutes until browned. Remove and set aside.
3. Cook the Vegetables: Add the remaining oil, onions, and bell peppers to the pot. Cook for 4 minutes until soft. Add the garlic, chile, and red pepper flakes, cooking for 1 minute.
4. Add Liquids and Simmer: Add the wine and cook until mostly reduced. Stir in the chicken broth, tomatoes, rosemary, and thyme. Bring to a simmer. Add the dark meat and mushrooms back to the pot, cover, and cook for 30 minutes.
5. Add White Meat: Add the white meat to the pot, cover, and cook for another 10 minutes. Remove the chicken and cover with foil.
6. Thicken the Sauce: Increase the heat to high and cook the sauce for about 15 minutes, stirring occasionally, until thickened. Season with salt, pepper, and honey.
7. Serve: Stir in the basil and capers. Pour the sauce over the chicken and serve with spaghetti. Garnish with basil and shaved Parmesan.

Notes

• Use a Mix of Dark and White Meat: Combining dark meat (like thighs) with white meat (like breasts) adds flavor and makes the dish juicier.
• Brown the Chicken Well: Make sure to brown the chicken well on both sides before cooking it in the sauce. This gives it a deeper flavor.
• Cook the Mushrooms Until Golden: Let the mushrooms cook until golden and the liquid evaporates. This step is key for rich flavor.
• Reduce the Wine: Cook the wine down until it’s mostly gone before adding the other liquids. This helps concentrate the flavors.
• Let the Sauce Thicken: After removing the chicken, let the sauce cook until thickened. This creates a rich, flavorful base for the dish.

Keywords:Chicken Cacciatore