Simple Chicken Cacciatore Recipe

We're bringing it back to the classics with this flavorful and hearty chicken cacciatore recipe. Cacciatore, which means "hunter" in Italian, refers to the "hunter-style" preparation of the meal, complete with onions, bell pepper, herbs, and often wine. And the beauty of this dish, according to chef Erin Johnson of Probably in the Kitch, is in its simplicity.

"This is really delicious and simple," Johnson says. "It's a common go-to in my house." As an added bonus, chicken cacciatore is flexible, meaning you can use whatever vegetables you have available in your crisper drawer. "Cacciatore is a great way to add extra veggies into a meal, or to use up veggies you may have on hand," Johnson explains. "I sometimes add zucchini, yellow squash, or carrots and it turns out fantastic."

Don't let the total prep and cook time scare you. Once you've finished combining all the ingredients in an iron skillet or Dutch oven, simply pop the dish in the oven and let it bake for the remaining 50 minutes. The oven will cook the chicken to perfection, and the medley of chicken stock, red wine vinegar, and tomatoes will help keep the meat moist.

A little prep goes a long way when it comes to chicken cacciatore. After prepping the vegetables, Johnson suggests cutting the chicken breasts into halves or thirds, depending on the size, so that each piece of meat is similar in size to the thighs. This trick evens out the cooking time for every piece of meat, and stops the arguments at the dinner table over who gets what piece.

From there, heat about two tablespoons of oil in an oven-proof skillet or Dutch oven. Johnson uses olive oil to add flavor — and because it's an Italian dish, as she notes. Feel free, however, to use the oil you have on hand.

While your oil is heating, season each side of the chicken with salt and pepper. Just remember not to wash your chicken beforehand. According to the CDC, washing chicken in the sink does more harm than good, as it spreads raw chicken juices around the sink, countertops, and anything nearby, allowing deadly bacteria to set up shop in your kitchen. If you want to remove any unsightly chicken remnants off the surface of the meat, wipe it with a damp paper towel instead.

Once the oil in your skillet or pan is hot enough, add in each piece of chicken.

Cooking vegetables in olive oil and chicken juices is the perfect way to impart extra flavor into your dish. Johnson recommends sautéing the onions first as they take the longest to cook. When they turn translucent, you can toss in the garlic, peppers, and mushrooms. Stir it all together before sprinkling in your oregano, basil, and thyme. Note that if you replace any of your vegetables with carrots, you might want to cook them first along with the onions, as they also take a long time to soften.

Don't be afraid to give the vegetables time to cook down a little longer in the pan. Adding the chicken stock will slow down the cooking process, so don' add it until your vegetables are well softened. It's important not to end your sauté too early or your veggies will be less caramelized and delicious than they should be.

Nothing completes chicken cacciatore like steaming, fluffy white rice — Johnson's favorite. If you'd prefer, however, Johnson says chicken cacciatore pairs beautifully with your favorite pasta or a warm, crusty bread to soak up the sauce. If you're opting for bread, Johnson suggests serving the cacciatore in a bowl for ease of dipping.

Other than that, there isn't much need to boost this meal by adding side dishes. With meat, vegetables, and a hearty sauce, it should be very filling on its own. After all, peasant dishes have a reputation for being incredibly filling, and your chicken cacciatore is sure to hold up to the standard.