Chicken Cacciatore Recipe - Little Sunny Kitchen (2024)

FAQs

Which wine is better for chicken cacciatore? ›

Pinot Grigio: A light and crisp Pinot Grigio can be a versatile choice. It has flavors of citrus, green apple, and pear, which can complement the flavors in chicken cacciatore without overpowering them. Viognier: If you prefer a white wine with a touch of sweetness, Viognier can be a good option.

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 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.

The best wine you can have with Chicken cacciatore is Pinot noir, a light red wine. I am just a wine enthusiast and no expert. I always experiment with variations of red wine when it comes to tomato-based sauce or if it's red meat, which usually complements well together.

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.

Keeping the chicken skin on and the bones in gives this dish extra flavor. But remember, the chicken thighs will cook a bit faster than the breasts so make sure to take them out of the simmering sauce after about 20 minutes.

Translation of cacciatore – Italian–English dictionary

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

Make Ahead Instructions: 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.

Chicken Cacciatore, or "Pollo alla Cacciatora" in Italian, translates to "hunter's chicken," a name that reveals much about its humble origins. This dish has a rich history that dates back to the Renaissance period in Italy, though its exact origins have been passed on through folklore stories and tradition.

What is another name for chicken cacciatore? ›

Chicken Cacciatore, also known as Hunter's Chicken, is a classic Italian dish that's packed with rich, bold flavors.

Beef or chicken broth: This will add a rich, savory flavor to your dish, and can be a good substitute for red wine in recipes that call for it to be used as a braising liquid. Fruit juice: cranberry or grape juice work well, it will add sweetness, acidity and a similar taste to red wine.

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.

No problem. Stock or bouillon will work fine in its place. A few drops of lemon juice or tomato sauce (depending on whether any is called for in the recipe) will add the needed acidity, she said. “Lemon can really brighten things up,” Epstein said.

A simple roasted chicken, for example, pairs equally well with a full-flavored red, a medium-bodied rosé, or a dry white. Also, an oaked Chardonnay or a Pinot Noir will be great. If you have a dark, savory gravy, go for a medium-bodied red like a Côtes du Rhône.

Have a go-to. Both sauvignon blanc and chardonnay are good bets when reaching for a cooking wine. Sauvignon blanc is crisper, while chardonnay more full-bodied, but when using them as ingredients, their subtleties aren't as pronounced.

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.

Because of the char and smoky flavors that infuse the meat, you can go for wines that have seen some new oak, including Chardonnays and some California Pinot Noirs. If the chicken is rubbed with lots of herbs — like rosemary and thyme — rosé or lightly chilled, juicy Spanish Garnacha is a good bet.