Chunky Chicken Cacciatore
Submitted by happyzhangbo
Classic chicken cacciatore with flour-dredged chicken browned in olive oil, then simmered in a rustic tomato sauce with garlic, peppers, and oregano. Serve over spaghetti or fettuccine.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
50 minCacciatore means “hunter style” in Italian, and this recipe keeps things rustic and straightforward, just like a hunter would want after a long day. Chicken pieces get dredged in seasoned flour, browned in olive oil until golden, then simmered in a chunky sauce of fresh tomatoes, onions, bell peppers, celery, and five whole cloves of garlic.
The flour coating does double duty here. It gives the chicken a crusty sear and then thickens the sauce as everything simmers together.
Ladle it over a pile of hot spaghetti or fettuccine with a side of garlic bread and a big green salad. That’s a weeknight Italian feast right there.
Pro Tips
- Get a good golden crust on the chicken before adding the vegetables. That’s where the deep, savory flavor comes from.
- Save leftover seasoned flour to thicken the sauce at the end if it looks too thin.
- Cut the chicken into bite-sized pieces before dredging for a faster-cooking weeknight version.
- Fresh tomatoes make a brighter sauce, but canned diced tomatoes work just as well in a pinch.
Ingredients
Directions
After chicken is coated with the flour mixture, brown in hot oil and add the remaining ingredients.
Simmer together until the chicken is done.
If needed, use the left-over flour mixture to thicken the sauce.
Serve over hot cooked spaghetti or fettucine, with salad and garlic bread.
For a variation you can cut the chicken into bite sized pieces before you start.
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