I tell you what, there was nothing like my Nana Lulu’s chicken cacciatore. I end up saying that about a lot of her classic Italian recipes and it is always the truth. It was often part of our weekly Sunday suppers and it was always a favorite of mine. Like most of her recipes, nothing was measured or written down (which breaks my heart every time I am craving her cooking). So I came up with a version loosely based on what I remember her doing!
We always served chicken cacciatore over pasta so I stuck with tradition. I boiled a pound of farfalle to help absorb all of that incredible sauce and give a nice starchy bed for the chicken. Oh my goodness, I could never capture my Nana’s magic but this version of chicken cacciatore came close! The chicken was incredibly juicy and flavorful after sitting in that sauce. Paired with the tender pasta and a side salad it was Italian heaven. Enjoy! xoxo
This is a simple and super flavorful version of classic chicken cacciatore! Served over pasta with side salad it becomes an amazing, complete meal.
- 4 tablespoons olive oil
- 4 tablespoons butter
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried onion
- 1 teaspoon dried basil
- 10 whole chicken thighs bone in, skin on
- 2 whole red bell peppers diced small
- 1 whole onion diced small
- 4 whole garlic cloves minced
- 1 1/2 cups red wine
- 1 can diced tomatoes 28 ounce size
- 1 can crushed tomatoes 28 ounce size
- 1/2 cup freshly grated pecorino romano cheese
- 2 pinches salt
- 2 pinches freshly cracked black pepper
- 1 pound farfalle or any short pasta
- fresh basil roughly chopped as needed for garnish
- Heat the olive oil and butter in a large Dutch oven over medium high heat. While it heats up whisk the flour, garlic powder, dried onion and dried basil together in a bowl to make the dredge for the chicken. Take 5 of the chicken thighs and coat them lightly in the flour, shaking off the excess. Get them into the hot pot to brown for about 5 minutes on each side. When they are done, remove them to a plate and repeat with the last 5 pieces of chicken.
- When all of the chicken is cooked and removed, add the red bell pepper, onion and garlic into the pot. Let them get soft and fragrant for a couple of minutes. Then pour in the wine and let it cook off for another couple of minutes. Lastly, get the diced tomatoes, crushed tomatoes and pecorino romano into the pot. Season the sauce with salt and pepper generously, then give it a good stir. Add the chicken back in and bring the sauce to a low boil. Reduce it to a simmer and let it cook for 30 minutes.
- While the chicken cooks, get a large pot of water on to boil. This is best done when there is about 10-15 minutes left for the chicken to cook so that it is done at the same time. Salt the water generously when it is boiling and cook the pasta just until tender for about 8 minutes. Drain it and transfer it to a large serving bowl. Ladle several scoops of the cacciatore sauce into the bowl with it just to coat it well and toss it all together.
- Take the chicken off of the heat when it is done and transfer it to a large platter. Spoon the rest of the sauce over it and sprinkle it with lots of fresh basil on top. Serve family style immediately with the pasta and salad and enjoy!