Chicken Cacciatore Recipe - Little Sunny Kitchen (2024)

FAQs

Is red or white wine better for chicken cacciatore? ›

Red wine adds robust flavor to this chicken braised in a tomato and garlic sauce. Cooking with wine adds richness to favorite recipes. I fell in love with this classic dish when friends cooked it for my birthday last year.

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 Thighs: Bone-in, skin-on pieces are ideal, as the bones and skin add depth and flavor to the sauce as they simmer. All-Purpose Flour: Used for coating the chicken before searing and helps thicken the sauce. Olive Oil: Used for sautéing the chicken and vegetables, adding a rich flavor to the dish.

Suggested red wine for chicken cacciatore. ⇢ My go-to red wine for cooking is a good, dry Merlot. If you'd like to try an Italian red, a good, dry Chianti is a great option. Nebbiolo, which is a little lighter & more acidic, also pairs beautifully with the tomato-based chicken cacciatore sauce!

Broth. 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.

You could also add a cornstarch slurry to thicken your sauce. Remove your chicken, and whisk together 1 tablespoon cornstarch with 1 tablespoon water and 1 tablespoon of your sauce. Then, stir this mixture into the slow cooker and let simmer until thickened.

Translation of cacciatore – Italian–English dictionary

hunter [noun] a person who hunts. huntsman [noun] a hunter.

Beef, chicken, or vegetable stock can be good substitutes for red wine in cooking. Any type of stock performs a similar function to red wine in cooking as a base for dishes. Stock is made by simmering bones, meat, seafood, or vegetables in water, and adds special flavor to any recipe.

Can I leave red wine out of a recipe? ›

While most of the alcohol in recipes cooks off after a certain amount of time, in most cases alcohol is being used to add flavor or in some cases acidity to a dish, Epstein said. No dry red wine for that slow-braised stew? No problem. Stock or bouillon will work fine in its place.

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.

Make Ahead, Storage, and Freezing instructions

To Make Ahead: Chicken Cacciatore can be prepared a day ahead, as the taste and flavors get stronger, and taste even better. We prepared it on Saturday afternoon, refrigerate overnight and reheated it to share on Sunday for lunch.

Storage: This chicken cacciatore can be stored in an airtight container in the fridge for four to five days. Freezer: Let it cool completely, then seal the chicken and sauce in a freezer bag or airtight container for up to 3 months. When ready to eat, place in the fridge overnight to thaw before reheating.

PRO Tip: Like many stews, this comforting chicken cacciatore is a dish that is better on the second day. Cook as directed, then cool and transfer the cacciatore to an airtight container and hold it overnight in the refrigerator. Reheat it gently the following day.

I recommend dry red wine for chicken cacciatore, I used Merlot. But in some versions dry white wine is used, so if you prefer a milder flavor then use white wine instead of red.

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.

Dark Meat – As a general rule, white meat such as chicken or turkey breast pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium-bodied red wines such as Pinot Noir or Zinfandel.

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.