How to Make Chicken Cacciatore
A Simple Palate
@asimplepalateAbout
Welcome! My name is Bethany Kramer, and I love cooking Italian-American classics and everything else in between. My mom taught me how to cook when I was about 8 years old, so a handful of recipes I share here are from my childhood that my mom taught me, and the rest are from spending endless hours in my own kitchen recipe developing for the last 10 years. My favorite thing about food is that it can bring everyone I love together in one room. Some of my favorite memories with my family have been created around the table as we've enjoyed these very recipes I'm sharing with you all. So I can only hope these dishes inspire you to create those same irreplaceable memories with your loved ones! All of my videos have step-by-step recipe instructions and the best tips I know, so you can easily follow along and be successful no matter your experience. You can visit my website, https://asimplepalate.com, to explore all of my recipes. NEW VIDEO every other Thursday at 1 pm (EST).
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Video Description
Today I’m sharing a family favorite: chicken cacciatore! It’s made with fall-apart tender braised chicken thighs in a rustic sauce with lots of vegetables. It’s hearty, yet light, and so flavorful! My family loves to serve this for Sunday dinners with pasta, salad, and some crusty bread. But others who have tried this recipe say they also love it with potatoes instead of pasta! Optional Tip: My mom and I also love to add Italian sausage links to this (spicy is my favorite). You can brown them after you brown the chicken, then let them simmer with the whole dish in the oven. They add even more delicious flavor! Recipe: https://asimplepalate.com/blog/easy-chicken-cacciatore/ Ingredients 2 Tablespoons olive oil 6 skinless chicken thighs 1 medium to large onion, diced 1 celery stalk, diced 1 large carrot, diced 1 red bell pepper, diced small 4 oz white mushrooms, cleaned and diced very small 4-5 large garlic cloves, roughly chopped 2 Tablespoons tomato paste 1/8 teaspoon red pepper flakes 1/4 cup dry white wine, I used Pinot Grigio 2 teaspoons fresh rosemary, chopped (for dried rosemary use 1 teaspoon) 2 teaspoons fresh sage, chopped (for dried sage use 1 teaspoon) 2 Tablespoons fresh basil, chopped 3/4 teaspoon garlic powder 1 28 oz diced, whole, or crushed tomatoes with the juices 3/4 teaspoon salt divided (plus more salt for seasoning the chicken) 1/4 teaspoon black pepper Parmigiano Reggiano, for serving MY FAVORITE KITCHEN TOOLS & INGREDIENTS Our shop - https://www.amazon.com/shop/asimplepalate STAY CONNECTED Join my email list: https://asimplepalate.com/subscribe/ Instagram: https://instagram.com/asimplepalate Facebook: https://facebook.com/asimplepalate Website: https://asimplepalate.com/ Music by Epidemic Sound: https://share.epidemicsound.com/ulcmdw
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