CACCIATORE!
Here I present a hearty, rich tomato, vegetable, and red wine based “hunters meal.”
The word cacciatore means “hunter” in Italian. Alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes and often bell peppers.
Not all Cacciatore is the same. Many regions of Italy vary on ingredients including color of wine or if it is used at all. I have had the chance to experience and try many different versions of this meal and they are all really excellent, but I always find myself wanting the full stew like dish. That is exactly what I have here for you.
Using chicken thighs, we will simmer them in the marinara that is filled with vegetables, spices, and herbs. I love to use portabella mushrooms, yellow bell pepper, carrots, and stewed tomatoes. By the time the chicken is done cooking, they are so juicy and wonderful that they will fall right off the bone! YUM! As far as how to plate, the options are limitless.
Some side recommendations:
- Noodles/spaghetti
- Mashed potatoes, try my favorite recipe  The BEST Mashed Potatoes Ever!
- Cauliflower mashed potatoes, this is a great one Cauliflower mashed “potatoes”
- Polenta
- Roasted vegetables
- Zoodles
- Air fryer herb potatoes, this is a good one Fantastic Air fryer Red Potatoes!
- Garlic bread, try this super easy recipe The Easiest Roasted Garlic and Herb French Bread
- Focaccia bread, here is my favorite Classic Focaccia Bread
In this recipe I served mine on a bed of noodles. Spaghetti cooked al dente.
A juicy thigh placed on top.
Then a healthy scoop of the rich red wine sauce.
How amazing does that look?!
Let’s get started!
Chicken Cacciatore In A Rich Red Wine Sauce
Ingredients
- 6 bone in chicken thighs, skin removed
- 4 tbsp olive oil
- 1/2 yellow or white onion, chopped
- 6 cloves garlic, mined
- 1 large yellow bell pepper, chopped
- 1 cup portabella mushrooms, chopped
- 1 large carrots, peeled and sliced
- 2/3 cup red wine
- 28 ounces canned crushed red tomatoes
- 2 tbsp. tomato paste
- 1/4 cup black olives
- 2 tbsp. parsley plus more for garnish
- 2 tbsp. basil
- 1 tbsp.. thyme
- 1 tsp Italian seasoning
- salt and pepper
- 1/2 tsp red pepper flakes
- 1 box spaghetti noodles, cooked al dente
Instructions
- In a large Dutch oven, cast iron skillet, or soup pan add 4 tbsp. of olive oil over med-high heat. Season the chicken thighs well on both sides with salt and pepper.
- Add to the pan. Sear on both sides until golden, remove, and set aside.
- To the pan, add 2 tbsp. more of oil, add the onion and garlic. Cook until onion becomes translucent, about 3-5 minutes. Now to the party goes the bell pepper, carrot, mushrooms, parsley, thyme, Italian seasoning, red pepper flakes, and basil. Cook for 5 minutes.
- After 5 minutes or they veges start to get tender, add the wine, Scrap up the bits from the bottom and let it simmer for a couple minutes.
- Next to join the fun is the canned tomatoes, paste, stir well. Now return the chicken thighs. Submerge in the sauce, and let simmer for 45 minutes.
- After 45 minutes add the black olives. Start the water for the spaghetti noodles.
- Always salt the water before adding the noodles. They say it should be as salty as the sea to season the noodles. Cook for about 8 minutes to be aldente. No one likes a limp bland noodle.
- Drain the noodles and get ready to plate.
- With a fork or tongs, swirl the noodles on a plate/pasta bowl
- Add a chicken thigh to the top
- Now scoop the wine marina over the top, garnish with parsley and ENJOY!!!
