Chicken cacciatora has always been one of my mother’s favorite dishes, and she generously shared her recipe with me.
The natural sweetness of the carrots melds with tomatoes and red bell peppers to create a sauce that is fragrant, flavorful, and comforting.
You can also prepare this classic in a pressure cooker for a much faster result. In under 20 minutes the dish can be ready: simply combine the ingredients, seal the cooker, and follow the manufacturer’s instructions.
This chicken pairs well with mashed potatoes, rice, or pasta. Spaghetti rigati works especially well because its ridges capture the sauce.
Tonight we served it with spaghetti rigati — and it makes excellent leftovers, if there are any left.
Chicken Cacciatora – An Italian favorite
Ingredients
- 4 pounds chicken, cut into 8 pieces
- 1 celery rib, chopped
- 1 carrot, chopped
- 1 garlic clove
- 6 tomatoes, seeded and chopped
- 2 red bell peppers
- ½ cup white wine
Instructions
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Heat olive oil in a medium pan over medium heat. Place the chicken skin-side down and brown for about 2 minutes, then turn. Add the chopped celery, chopped carrots, garlic and the chopped tomatoes, then pour in the white wine.
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When the mixture starts to boil, add the red bell peppers. Reduce the heat to low, cover the pan slightly, and simmer gently for 40 minutes until the chicken is cooked through and the sauce is fragrant.
Nutrition
Giangi’s Kitchen provides nutritional information as an estimate; it is not calculated by a registered dietician.
- Course: Pasta, Rice & Grains, Dinners, Poultry
- Cuisine: Italian
- Type: Under 45 minutes
Did you make this?
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