Chicken Cacciatore with Pasta

This rustic Chicken Cacciatore has been my Italian grandmother's signature dish for decades, bringing together tender chicken, vibrant vegetables, and aromatic herbs in a rich tomato sauce that transforms into something magical when ladled over pasta. The name "cacciatore" means "hunter-style" in Italian, referring to a meal prepared with ingredients a hunter might have on hand.

I first made this recipe during a Sunday family gathering when I was just learning to cook Italian cuisine. The way everyone fell silent at the table, savoring each bite, told me this would become our new tradition. Now it's requested at nearly every family celebration.

Ingredients

• Bone-in chicken thighs and drumsticks: provide rich flavor and stay tender during the long simmer. Look for pieces with bright skin and no discoloration
• Bell peppers: add sweetness and color. Choose firm ones with glossy skin for the best texture and flavor
• Dry white wine: creates depth in the sauce. A Pinot Grigio or Sauvignon Blanc works perfectly here
• Crushed tomatoes: form the base of your sauce. San Marzano variety offers exceptional sweetness and acidity
• Olives and capers: introduce briny notes that balance the richness. Rinse capers well to remove excess salt
• Fresh parsley: brightens the finished dish. Always add just before serving to preserve its vibrant color and flavor

Instructions

Prepare the chicken:

Season chicken pieces generously with salt and pepper on all sides. This seasoning layer is crucial for building flavor throughout the dish. Let the chicken sit at room temperature for 10 minutes before cooking to ensure even cooking.

Sear to perfection:

Heat olive oil in your Dutch oven until it shimmers but doesn't smoke. Place chicken skin-side down and resist the urge to move it for at least 5 minutes. This patience creates that gorgeous golden crust that seals in juices and adds tremendous flavor to the sauce later. Turn and repeat on the second side.

Build the aromatic base:

Remove chicken temporarily and add sliced onions and peppers to the same pan. The vegetables will release moisture that helps loosen the flavorful brown bits from the bottom of the pan. Stir occasionally until they begin to soften and take on some color at the edges. Add garlic and mushrooms last to prevent burning.

Deglaze with wine:

Pour wine into the hot pan and immediately scrape the bottom with a wooden spoon. This step is magical as it dissolves all the caramelized bits into your sauce. Let it bubble for 2 full minutes to cook off the alcohol while concentrating the flavor.

Create the sauce:

Add tomatoes and seasonings, stirring to combine everything thoroughly. Return the chicken to the pan, placing it skin-side up and nestling pieces into the sauce without submerging them completely. This keeps the skin crisp while allowing the meat to braise.

Simmer slowly:

Cover and reduce heat to maintain a gentle simmer. This slow cooking allows the chicken to become fork-tender while the sauce develops complex flavor. After 30 minutes, remove the lid to allow some liquid to evaporate, creating a thicker, more concentrated sauce.

Finish with briny elements:

Stir in olives and capers during the final minutes of cooking. These ingredients add brightness and complexity that balances the rich sauce. Taste and adjust seasoning, remembering that both olives and capers contribute saltiness.

Cook pasta and serve:

Boil pasta in well-salted water until just al dente. Reserve a cup of pasta water before draining. Toss pasta with a small amount of sauce, adding splashes of pasta water if needed to create a silky consistency. Top with chicken pieces and additional sauce.

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My favorite ingredient in this recipe is undoubtedly the capers. These tiny flavor bombs add an unexpected brightness that cuts through the richness of the sauce. My grandmother would always add a few extra tablespoons when making this for family gatherings, claiming they were the secret to making everyone ask for seconds.

The Perfect Pasta Pairing

While this recipe suggests spaghetti or fettuccine, any medium-weight pasta works beautifully with chicken cacciatore. Pappardelle offers wide ribbons that catch the chunky sauce particularly well. Rigatoni provides hollow tubes that fill with sauce for flavor-packed bites. The key is cooking pasta just until al dente, as it will continue absorbing sauce once plated.

Make-Ahead Magic

Chicken cacciatore actually improves with time, making it ideal for meal prep. Prepare the entire dish excluding pasta up to three days ahead and refrigerate in an airtight container. The flavors will meld and deepen overnight. When ready to serve, gently reheat on the stovetop while cooking fresh pasta. Add a splash of chicken broth if the sauce has thickened too much during storage.

Wine Pairing Suggestions

This rustic Italian dish pairs beautifully with medium-bodied red wines that complement rather than overpower the tomato-based sauce. Chianti Classico offers bright acidity and cherry notes that enhance the dish. Barbera provides similar acidity with deeper fruit characteristics. For white wine lovers, a full-bodied Vermentino from Italy stands up nicely to the rich flavors while offering refreshing contrast.

Regional Variations

The beauty of cacciatore lies in its regional adaptations throughout Italy. Northern Italian versions often include less tomato and more herbs like rosemary and sage. Southern Italian preparations might incorporate more olives, capers, and sometimes anchovies for deeper umami notes. In Sicily, you might find versions with a pinch of cinnamon or currants for subtle sweetness. Feel free to experiment with these regional touches to make the recipe your own.

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The true beauty of this chicken cacciatore recipe lies in its forgiving nature. It welcomes substitutions based on what you have available and adapts to your family's preferences. Whether served for a special occasion or weeknight dinner, it brings the essence of Italian comfort food to your table with minimal fuss and maximum flavor.

Recipe FAQ

→ How do I keep the chicken juicy?

Brown chicken well first, then simmer gently in the sauce. This seals in juices and flavors for tender results.

→ Can I use chicken breast instead of thighs and drumsticks?

Yes, substitute with breast pieces, but reduce simmer time so the meat stays moist and does not overcook.

→ What type of pasta works best?

Spaghetti and fettuccine are traditional, but penne or rigatoni also complement the sauce well.

→ Is it necessary to add wine?

White wine adds depth, but you may omit it or use a splash of broth for a non-alcoholic option.

→ How can I make the dish gluten-free?

Simply substitute in your favorite gluten-free pasta and check labels for any hidden gluten in other ingredients.

→ What side dishes pair well?

Crusty Italian bread, a fresh green salad, or roasted vegetables perfectly complement these flavors.