This post was last updated on August 16, 2014 to include new images and a recipe video.
This meal is so simple to make and creates such a complex balance of flavors.
Dustin even loved it and he hates capers. I mean hates. Like they wronged him in a previous life or something.
I often see Chicken Cacciatore served over some type of noodle, like egg noodles. But my current diet doesn’t allow noodles. Sniff.
So, I chose to serve them over some zucchini noodles.
That’s right — zucchini noodles (post coming soon!).
Chicken Cacciatore is also known as “Hunter-Style Chicken,” as Cacciatore means Hunter in Italian. I believe this is because the meal was made from whatever the hunter brought back from the hunt (though I’m not entirely sure on this). So, if you have extra ingredients you’d like to throw in, go for it. You can also add chicken breasts, bell peppers, zucchini, etc.
I made a simple combination of tomatoes, capers, mushrooms and onions and it turned out beautifully.
Oh — and please don’t forget the fresh basil on top! Trust me, the sweetness of the basil will balance out the tartness of the capers and the acidity of the tomatoes. If you don’t usually garnish, I highly recommend you try it on this one.
Wanna see me make this super yummy meal? Watch this video!
Chicken Cacciatore
- 4-6 chicken thighs skin-on
- 1 tsp sea salt to coat chicken
- 1 tsp ground black pepper to coat chicken
- 1 tbsp olive oil
- 1 yellow onion chopped
- 8-10 mushrooms quartered
- 4 cloves garlic minced
- ½ cup low sodium chicken stock
- 28 oz diced tomatoes with juices 1 can
- 2 tbsp capers drained
- ½ tsp dried oregano
- 5-6 fresh basil leaves julienned
- Lightly coat chicken with kosher salt and pepper.
- Heat olive oil in large skillet over medium-high heat. Add chicken, skin side down, and cook until golden, about 6-8 minutes. Flip over and cook other side until golden. Remove chicken from pan and set aside.
- Carefully pour out and discard 2/3 of the remaining oil and chicken drippings from the pan. Add onion, garlic and mushrooms to the same pan and cook over medium heat until the onion is tender, about 6-8 minutes. Add tomatoes and their juices, capers, chicken broth, and oregano and stir to combine. Season to taste with additional salt or pepper if needed.
- Return the chicken to the pan. Bring to a simmer and simmer, uncovered, over medium-low heat for 20-25 minutes or until chicken is cooked through.
- Once chicken is cooked, remove and heat sauce on high to thicken for 5-10 minutes, if necessary. If very liquidy, boil until it reduces to desired amount.
- Garnish with julienned basil and serve.
Recipe Video
Good news!
I've got your dinners covered this week
- Get my FREE 5-Day Meal Plan plus...
- Organized grocery list to save time and money
- Helpful cooking tips and tricks
- Free videos on forming better cooking skills
- Kitchen conversion and substitution charts
Dustin says
May 9, 2017 at 12:28 pmThis sounds good again too.
mobotallor secrets official website says
April 1, 2017 at 11:59 amGood day very cool site!! Guy .. Beautiful ..
Amazing .. I will bookmark your web site and take the feeds additionally?
I am satisfied to search out a lot of helpful info here in the publish,
we’d like develop more techniques in this regard, thanks for sharing.
. . . . .
click here says
March 15, 2017 at 4:07 pmWhat’s up friends, its wonderful post about teachingand entirely explained, keep it up all the time.
adultfriendrfinder espanol says
December 20, 2016 at 4:08 pmYou actually make it seem so easy along with your presentation but I in finding this matter to be actually one thing that I feel I might never understand.
It seems too complicated and extremely wide for me.
I am having a look ahead to your next publish, I’ll attempt to get the cling
of it!
Kara says
November 1, 2016 at 3:09 pmThe written recipe uses chicken broth but the video uses white wine. Which do you recommend? Thank you!
Kara says
November 1, 2016 at 3:09 pmThe written recipe mentions chicken broth, but the video has white wine instead. Which do you recommend? which is better? Let me know – thank you!
tyoujizz says
May 29, 2016 at 8:00 pmIt’s remarkable to go to see this web page and reading the views of all colleagues about this article,
while I am also keen of getting experience.
Andrev says
January 19, 2015 at 12:21 pmMy husband and I thought this was great. I did reduce the amount of crushed red pepper flakes, but otherwise made the recipe exactly as written. Unlike others, I did not need to add cornstarch to thicken the sauce. After 25 minutes of simmering, it had reduced to a lovely, syrupy consistency. This is definitely a keeper. Thanks for sharing!
Lacey Baier says
January 21, 2015 at 7:30 pmSo glad you enjoyed it. Thanks for sharing your feedback 🙂
Patti says
October 3, 2011 at 12:39 pmCan I do without capers or is it imperative to the flavor? Also, How many zucchinis did you use for this dish? Thanks in advance, you dishes are great!
lacey - a sweet pea chef says
October 11, 2011 at 10:05 pmThe capers aren’t imperative to the flavor, especially if you don’t like them. They do give a nice salty, briny flavor, though, to the dish. As for the zucchini, I used 4 or 5 medium zucchinis.
Valerie says
July 13, 2011 at 9:38 pmWow, what a great idea…turning zucchini into noodles! I love zucchini, but haven’t quite figured out what else to do with it other than sauteing with some butter. This dish looks super yummy! I’ll definitely be trying it!
lacey - a sweet pea chef says
July 16, 2011 at 11:22 pmI hope you like it, Valerie 🙂
Elodie Jane Amora says
July 12, 2011 at 5:26 amThis a great recipe! I’ve made Chicken Cacciatore once before too 🙂
lacey - a sweet pea chef says
July 13, 2011 at 3:14 pmThanks so much!
Chowstalker says
July 11, 2011 at 2:59 pmGreat Recipe Lacey! Thanks so much for sharing it on Chowstalker!
lacey - a sweet pea chef says
July 11, 2011 at 3:17 pmThanks! Thank you for accepting it 🙂