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Family-Style Chicken Cacciatore: A Time-Tested Recipe from My Kitchen to Yours

In every family cookbook, certain recipes stand out as tried-and-true favorites that withstand the test of time. These recipes often evolve from their traditional roots, adapting to modern life while maintaining their essential character.

My version of chicken cacciatore represents this evolution perfectly – it’s a streamlined take on the classic Italian dish that has become a cornerstone of my family’s weekly meals.

Italian chicken Cacciatore hunter's stew with spaghetti noodles and crusty bread

Understanding Traditional Chicken Cacciatore

The history of chicken cacciatore winds through the hills and villages of central Italy, where hunters would prepare their catch with local ingredients. The term “cacciatore” means hunter in Italian, reflecting the dish’s origins as a hearty meal made by hunters in the field.

What began as a simple way to cook game has evolved into a celebrated chicken dish that represents the essence of Italian home cooking, with each region developing its own interpretation over generations.

Chicken cacciatore traditionally involves braising chicken with tomatoes, onions, herbs, white wine, and sometimes mushrooms. Each Italian region adds its own touch – some versions include bell peppers, others feature olives or capers.

How This Recipe Differs

Family recipes often change to meet the needs of busy modern life, and this adaptation of chicken cacciatore follows that pattern.

My version maintains the spirit of the original while simplifying the process to fit contemporary schedules. The key difference lies in the use of prepared spaghetti sauce instead of building a sauce from scratch – a modification that saves time without sacrificing the satisfying flavor that makes this dish special.

[Special tip: I suggest Classico brand spaghetti sauce; there may other good ones out there, but this is the closest thing to homemade spaghetti sauce in a jar that I have ever found!]

The brilliance of this version lies in its simplicity. After a quick browning of chicken with garlic and onions, everything goes into a casserole dish with seasoned sauce for a hands-off bake. This method frees you to focus on side dishes, help with homework, or simply relax while dinner cooks.

Best Pairings and Side Dishes

The accompaniments served with chicken cacciatore can elevate it from a simple meal to a feast. While traditional Italian cooks might insist on serving it over pasta, modern interpretations welcome a variety of side dishes that complement the rich sauce and tender chicken.

The versatility of this dish means you can pair it with everything from classic starches to lighter vegetable-based sides.

Suggested pairings include:

  • Gilled potatoes: Slice potatoes thin, toss with olive oil and Italian herbs, and grill until crispy
  • Creamy polenta
  • Crusty Italian bread for sauce-soaking
  • Roasted vegetables
  • Simple green salad with vinaigrette
italian chicken cacciatore in a white enamel baking pan

Essential Cooking Tips

The success of any chicken dish depends on proper technique and attention to detail during preparation. Understanding how to handle each step of the cooking process ensures consistently good results, whether you’re making this for the first time or the hundredth.

The following tips reflect years of making this dish and learning what works best.

Temperature Control:

  • Brown the chicken over medium-high heat to develop color without burning the garlic
  • Keep the oven temperature steady at 350°F for even cooking
  • Check chicken temperature reaches 165°F before serving

Sauce Management:

  • Choose a high-quality prepared sauce – it’s the foundation of your flavor
  • If sauce seems too thick, add a splash of chicken broth
  • Stir sauce ingredients thoroughly before pouring over chicken

Recipe Variations

The beauty of a well-established recipe lies in its potential for adaptation. Over years of preparing this dish, I’ve discovered several variations that work particularly well, each offering a different take on the basic recipe.

These modifications allow you to adjust the dish to your family’s preferences while maintaining the fundamental characteristics that make it work.

italian chicken cacciatore on a red ceramic plaid, plaid tablecloth

Mediterranean Style:

  • Add kalamata olives and capers
  • Include sliced bell peppers with the onions
  • Use fresh herbs: oregano, basil, and thyme

Vegetable-Rich Version:

  • Add mushrooms during browning
  • Include diced carrots and celery
  • Stir in fresh spinach just before serving

Spicy Adaptation:

  • Add red pepper flakes to taste
  • Include spicy Italian sausage with the chicken
  • Choose a spicy prepared marinara sauce

Storage and Meal Prep Tips

Proper storage and reheating techniques can make the difference between leftovers that shine and those that disappoint. Chicken cacciatore actually improves in flavor after a day or two, making it an excellent choice for meal prep and planned leftovers.

Understanding how to store and reheat this dish helps maintain its quality and extends its usefulness.

Refrigerator Storage:

  • Cool completely before storing
  • Keeps well in airtight container for 3-4 days
  • Sauce actually improves after a day or two

Freezer Instructions:

  • Freeze in portion-sized containers
  • Label with date and contents
  • Maintains quality for up to 3 months
  • Thaw overnight in refrigerator

Reheating Guidelines:

  • Warm gently in covered pan on stovetop
  • Add splash of water if sauce seems thick
  • Microwave individual portions covered

Easy Chicken Cacciatore Recipe

(Traditionally served over spaghetti but good any other way too)

Ingredients:

  • 4 tablespoons cooking oil
  • 2½ pounds chicken parts
  • 1 clove garlic, minced
  • ½ cup chopped onion
  • 1¾ cup spaghetti sauce
  • 1 tablespoon parsley
  • ¼ cup sherry or white wine (optional)
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Cooking Instructions:

  1. Preheat your oven to 350°F.
  2. Heat the cooking oil in a large frying pan over medium-high heat.
  3. Add the chicken parts, minced garlic, and chopped onion to the pan. Brown the chicken well on all sides, ensuring even cooking and caramelization.
  4. Transfer the browned chicken, garlic, and onions to a large casserole dish or small roaster.
  5. In a medium bowl, combine:
    • Spaghetti sauce
    • Parsley
    • Sherry or white wine (if using)
    • Salt
    • Pepper
  6. Pour the sauce mixture evenly over the chicken in the casserole dish.
  7. Cover the dish and bake in the preheated oven for 1 hour, or until the chicken is tender.

Serves 4 people.

Making It Your Own

Creating lasting family recipes involves more than just following instructions – it’s about adapting dishes to suit your family’s tastes and needs. This version of chicken cacciatore came about through years of adjusting and simplifying, while keeping the heart of what makes the dish special.

Remember, some of the best family recipes evolve this way – taking a traditional dish and adapting it to modern life while keeping its essential character. My version of chicken cacciatore might not be found in an Italian cookbook, but it’s found a happy home in my kitchen, and I hope it finds one in yours too.

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