Chicken Cacciatore
Hearty chicken with sausage, tomatoes, wine, and herbs. Ready in about 45 minutes. Serve over pasta with parmesan and parsley.
Recipe is adapted from the original Joy of Cooking cookbook, and modified for my tastes and what I usually have in the kitchen.
Submitted by: Gayle from New York, NY
Yield: Serves 4
- Brown sausages and dredged chicken, then simmer in tomatoes, wine, stock, and herbs for about 30 minutes.
- Use hot or mild Italian sausage, or swap for pancetta/bacon; dredging in flour helps thicken the sauce.
- Serve over vermicelli or polenta with grated Parmesan and parsley; refrigerate 3-4 days or freeze up to 3 months.
Spices
Featured in this Recipe
Preparation Instructions:
Brown the Italian sausages in a saute pan with a little olive oil, being sure to prick them with a fork to release their oils.
Dredge the chicken breasts in flour, and sauté until golden brown in the remaining olive oil and sausage drippings, adding them to the sausages. Add the shallots and garlic.
When the chicken breasts are browned, add the tomato paste, chopped tomatoes, white wine, salt, pepper, chicken stock, bay leaf, thyme and marjoram. Cover and allow to simmer for 1/2 hour, or until the chicken is tender, turning and stirring occasionally to prevent sticking.
Serve with boiled vermicelli topped with grated parmesan cheese and fresh parsley.
thespicehouse.com
More About This Recipe
The Italian sausages can be either hot or mild, depending upon how adventurous your palate is. If you have fewer sausages than chicken breasts, just slice the sausages into smaller pieces before serving. Should be served with a salad and garlic bread.
Frequently Asked Questions
What is chicken cacciatore?
Chicken cacciatore is an Italian-style braise of chicken cooked with tomatoes, wine, stock, aromatics, and herbs. This version adds Italian sausage for extra flavor and is served over pasta with Parmesan.
Can I use bone-in chicken instead of boneless breasts?
Yes. Bone-in pieces like thighs or drumsticks work well and stay juicier. Increase simmer time to 45 to 60 minutes, or until the internal temperature reaches 165 F and meat is tender.
Do I have to use Italian sausage? What are substitutions?
You can omit sausage or substitute pancetta, bacon, or sliced smoked sausage. If you skip the sausage, add a tablespoon of olive oil or butter for fat and consider sautéing mushrooms or bell peppers for savory depth.
What can I use instead of white wine?
Substitute equal parts low-sodium chicken stock or dry vermouth. For a nonalcoholic option, use stock plus 1 teaspoon lemon juice or 1 teaspoon white wine vinegar per 1/2 cup to add acidity.
How do I thicken the sauce?
Simmer the sauce uncovered for 10 to 15 minutes to reduce and concentrate flavors. You can also stir in an extra tablespoon of tomato paste, or use a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until glossy.
How should I store and reheat leftovers?
Cool to room temperature, refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stovetop until hot throughout or bake covered at 350 F until warmed to 165 F. Thaw frozen portions in the fridge overnight first.
Can I make this recipe gluten-free?
Yes. Use a gluten-free flour for dredging or skip the dredge and use a cornstarch slurry to thicken. Also check sausage and stock labels to confirm they are gluten-free.
What is chicken cacciatore?
Chicken cacciatore is an Italian-style braise of chicken cooked with tomatoes, wine, stock, aromatics, and herbs. This version adds Italian sausage for extra flavor and is served over pasta with Parmesan.
Can I use bone-in chicken instead of boneless breasts?
Yes. Bone-in pieces like thighs or drumsticks work well and stay juicier. Increase simmer time to 45 to 60 minutes, or until the internal temperature reaches 165 F and meat is tender.
Do I have to use Italian sausage? What are substitutions?
You can omit sausage or substitute pancetta, bacon, or sliced smoked sausage. If you skip the sausage, add a tablespoon of olive oil or butter for fat and consider sautéing mushrooms or bell peppers for savory depth.
What can I use instead of white wine?
Substitute equal parts low-sodium chicken stock or dry vermouth. For a nonalcoholic option, use stock plus 1 teaspoon lemon juice or 1 teaspoon white wine vinegar per 1/2 cup to add acidity.
How do I thicken the sauce?
Simmer the sauce uncovered for 10 to 15 minutes to reduce and concentrate flavors. You can also stir in an extra tablespoon of tomato paste, or use a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until glossy.
How should I store and reheat leftovers?
Cool to room temperature, refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stovetop until hot throughout or bake covered at 350 F until warmed to 165 F. Thaw frozen portions in the fridge overnight first.
Can I make this recipe gluten-free?
Yes. Use a gluten-free flour for dredging or skip the dredge and use a cornstarch slurry to thicken. Also check sausage and stock labels to confirm they are gluten-free.
THANK YOU SO MUCH!
i could not find my old joy of cooking and the recipe in the new joy of cooking is so not as good at all……..i have been searching for this original recipe and you have……THANK YOU!!!!!!!