Chicken Cacciatore Recipe - Little Sunny Kitchen (2024)

FAQs

Is chicken cacciatore better with red or white wine? ›

Due to the acidity of the tomato-based cacciatore sauce, a light, dry red wine with nice acidity works really nicely! Nebbiolo, which is native to Northern Italy & comparable to a nice Pinot Noir, isn't too heavy but has nice tannins & beautiful acidity. If you like a slightly bolder wine, try Montelpuciano d'Abruzzo.

Aside from the chicken, the basic ingredients in chicken cacciatore are: onions, herbs, tomatoes and sometimes mushrooms. Some variations will call for carrots and celery, while others call for bell peppers or other vegetables. Some even flavor the tomato sauce with anchovies, which I haven't tried yet.

Chicken or vegetable broth is a great white wine substitute, as it adds both liquid and flavor. If using a store-bought broth, opt for low-sodium or no sodium so that you don't throw off the salt content of the dish.

Chicken Cacciatore is basically braised chicken cooked in onions, garlic, peppers, red wine and tomatoes. Some recipes call for white wine, but I love the combination of red wine with tomato sauce. I had Chianti on hand, but Merlot or Zinfandel would be nice, too.

If you don't have a bottle of red wine around or don't want to buy one as a non-wine drinker, don't let it deter you from making that slow cooked beef stew. You can find many of the same characteristics in red wine vinegar, pomegranate juice, or even a good stock.

However, balsamic vinegar has a richer and more complex flavor, and it is less acidic. Most vinegar has a tartness, but both red wine and balsamic vinegar are balanced with sweetness, making one a suitable substitute for the other in equal amounts. What's more, the flavor distinctions are not very noticeable.

Another good option, white wine vinegar is good as a replacement for dry white wine. It is much more acidic than white wine though so it should be diluted with water or stock. Use a ratio of 50% white wine vinegar to 50% water or stock. You will get flavour from stock but it lacks the acidity of white wine.

Tender, succulent chicken pieces are cooked in this robust tomato sauce in this easy Italian classic poultry dish. Serve alongside Garlic Mashed Potatoes, or on a bed of Soft Polenta along with a sautéed green vegetable such as Broccoli Rabe Or Spinach.

Is chicken cacciatore better the next day? ›

If there are any leftovers, the flavours are even better the next day! Or you can freeze it for up to three months in meal prep containers for a ready-made-meal when you need it!

The secret of how it came to be actually comes from its name; in Italian, cacciatore roughly translates to “hunter”, meaning that those who prepared this meal usually hunted the chicken themselves. In their travels, they found other ingredients to pick up along the way that eventually evolved into staples of the dish.

Easy Chicken Cacciatore tips

To thicken the sauce using the cornstarch method, just whisk 1 tablespoon of cornstarch into 1 tablespoon of cold water.

Making delicious, hearty tomato sauce is an art form. Though you could use any tomato, Roma and other paste tomatoes — with meaty texture with little to no seeds — are said to develop the best flavor when cooked down into a delicious sauce.

Chicken Cacciatore is often served with a rustic bread, pasta, rice, my Easy Roasted Parmesan Potatoes are great wth it too or even some creamy polenta. It is one of those chicken dishes that go with just about anything.

Several regions of central Italy, especially Tuscany, Umbria and Lazio, claim to be the origin of cacciatore, but it's a dish with nearly as many versions as there are cooks. How To Pair It: Regardless of your exact preparation, a safe bet would be a young Sangiovese, like Rosso di Montalcino or Chianti.

And here's a pro tip – white wine often works just as well as red if you're trying to add a little flavor and depth to tomato sauce. While red wine bumps up the richness for a more robust sauce, white wine contributes a delicate fruity flavor that's unexpected and often delightful.

A medium- to full-bodied red wine such as Cabernet Sauvignon pairs perfectly with this deliciously simple marinara. The rich tannins, hints of black currant and vanilla, and high acidity of Cabernet Sauvignon pair extremely well with the natural acidity of the Italian plum tomatoes in this sauce.

Chianti wine is perhaps the most famous wine to pair with Italian cuisine. It is a very dry red wine, but one with a bold, acidic flavor that pairs perfectly with cheese dishes, salads, and red sauces such as marinara, arrabbiata, and Bolognese.