– – 6 to 8 skinless chicken thighs and/or thighs (thighs can be boneless) if using thighs, make sure excess skin trimmed – 2 tsps sea salt – 1 tsp freshly ground black pepper freshly ground black pepper, plus more to taste – 3 tablespoons extra-virgin olive oil divided – 1 small red onion finely sliced (or Vidalia, sweet or a shallot) – 1 small carrot minced – 3 ribs celery minced – 2 large garlic cloves minced – ½ cup red wine that you would drink – 3 sage leaves – 1 heaped teaspoon fresh rosemary minced (just the leaves not the stems) – 1 28-ounce can cherry tomatoes with juice, diced or whole plum tomatoes are fine also – ½ cup taggiasca olives or pitted black olives
Ingredients
Cook time: 60 min
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Servings
4-6
Type
gluten-free, chicken
prep Time
10 min
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This Best Chicken Cacciatore Recipe (Pollo alla Cacciatora) is a delightful Italian comfort food that you can quickly whip up on the stovetop or let simmer in your crockpot. Featuring fall-apart tender chicken, olives, fresh herbs, in a robust tomato sauce, it's packed with aromatic Italian flavors that the whole family will love.
What is the flavor of cacciatore? The flavor of cacciatore, an Italian dish traditionally made with chicken (pollo alla cacciatora) or rabbit, is rich, hearty, and savory. The key components that contribute to its distinctive flavor include: 1. Tomatoes: Provide a robust, slightly tangy base. 2. Bell Peppers: Add sweetness and a subtle crunch. 3. Onions and Garlic: Offer depth and aromatic intensity. 4. Herbs: Fresh or dried rosemary, thyme, and bay leaves impart earthy, fragrant notes. 5. Wine: Red or white wine enhances the sauce with a complex, slightly acidic dimension. 6. Olives and Capers: Introduce a briny, slightly salty flavor. 7. Mushrooms: Add an earthy, umami-rich depth.
Is this rchicken ecipe low-carb? Yes, this chicken recipe is low-carb. This healthy and comforting sheet pan chicken cacciatore is low carb when you serve it over cauliflower rice or your favorite vegetable noodles.
is chicken cacciatore freezer friendly? This is a great dish to make on a Sunday if you’re doing some meal prep for the coming week. It’s really nice when you heat it up. Once the chicken has cooled down a bit, remove from the bone and shred it. This makes it easier to reheat when you’re ready to serve it.
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