Everyday Kitchen

Italian · Dinner

Chicken Cacciatore

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chicken Cacciatore is a Italian dish. Brown chicken before adding the tomato sauce.

Prep
20 min
Cook
55 min
Total
75 min
Servings
4
Difficulty
Easy
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Cacciatore. The photograph includes pasta not included in this draft.
The photograph includes pasta not included in this draft. Representative photograph of Chicken Cacciatore. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 8 min

  1. Season chicken from 900 g chicken thighs, bone-in, 30 ml olive oil, ¾ tsp salt and brown in its oil 8 minutes; remove.

Sauce · About 7 min

  1. Cook vegetables and garlic from 150 g onion, sliced, 250 g mushrooms, sliced, 150 g bell pepper, sliced, 15 g garlic, chopped, 150 ml red wine, 600 g chopped tomatoes, 1 tsp dried oregano 7 minutes. Add wine, simmer 2 minutes, then tomatoes and oregano.

Braise · About 35 min

  1. Return chicken; simmer covered 30–35 minutes until 74°C / 165°F. Uncover briefly if sauce is thin.

    Check: Look for this result: 74°C / 165°F.

Tips

  • Brown chicken before adding the tomato sauce.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chicken stock instead of wine.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chicken Cacciatore one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chicken Cacciatore?

Brown chicken before adding the tomato sauce.

What can I substitute in Chicken Cacciatore?

Use chicken stock instead of wine.

Can I prepare Chicken Cacciatore ahead?

Prepare the measured ingredients for Chicken Cacciatore one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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