published 3/18/2020
Cacciatore is Italian for “hunter” and was a stew originally made over an open fire with wild Rabbit. Today is consist of Chicken, San Marzano Tomatoes and Black Olives. I used pretty basic ingredients for this Perfectly Imperfect version, yet there is still tremendous flavor! Dig out your Cast-Iron Skillet – if you have one – tell Alexa to play some Accordion Music, and turn your kitchen into an Italian bistro!!
PREP TIME: 5-10 minutes
COOK TIME: 50 minutes
SERVINGS: 6
ingredients
- 1/2 skin-on, bone-in Chicken, (cut into pieces i.e. legs, thighs, etc)*
- 1 TBSP Avocado Oil**
- 1 Onion (chopped)
- 3 Carrots (chopped)
- 2 Celery stalks (chopped)
- 3-4 Anchovies or 2 TSP Anchovy Paste
- 4 Garlic Cloves (minced)
- 1 28oz can San Marzano Whole or Chopped Roma Tomatoes (save the juices)
- 1 1/4 cup dry Red Wine***
- 1 TSP Tomato Paste****
- 1/2 cup pitted Black Olives*****
- 1 TBSP dried Basil
- 1 TBSP dried Oregano
- 1 lb Spaghetti or pasta of your choice
- handful fresh Basil
- grated Parmesan or Pecorino Cheese
- Salt and Pepper to taste
- zest of 1 Lemon (optional)
*In no other recipe would I use Chicken on the bone and with skin, however, it really adds to the flavor of this dish. I removed the skin and bones after it was cooked before tossing in the pasta.
**Avocado Oil is a healthier alternative to other high heat oils like Canola and Vegetable, but use whatever you prefer.
***I didn’t have any wine at home so I used all Chicken Stock and the result was still incredibly delicious. If using Stock, I would recommend Chicken, Turkey, or Beef over Vegetable.
****When buying Tomato Paste, look for it in the tube. You only ever need such a small amount and I always throw away what’s left in the can. The tube will last a long time in the fridge.
*****My favorite Olives to use here are Cured Black Olives. They are really strong just to eat, but when added to a recipe they are amazing! This time I could only find Kalamatas so that’s what I used. Regular Black Olives will do the trick as well.
instructions
- Heat Oil in Cast-Iron Pot (or any large pot) over medium high heat. Season both sides of the Chicken generously with Salt and Pepper and sear on both sides (about 5 minutes each.) Remove and set aside.
- Turn down heat to medium-low and add Onions to the pot. Saute about 3 minutes. Then add Carrots and Celery and season with Salt and Pepper. Cook about 5 more minutes or until soft. Add Garlic and saute about 1 minute.
- Stir in Tomatoes and juice, Wine, Tomato Paste, Olives, Oregano and Basil. Add Chicken back in and make sure it is completely covered (add Stock if needed.)
- Increase heat to high and bring to a boil. Then reduce heat to low, cover, and simmer for 20 minutes. Flip Chicken over and simmer, uncovered, for another 15 minutes. Adjust Seasoning if needed.
- In the mean time, cook Spaghetti according to the box (only boil to shortest time since you will be cooking it again in the sauce.)
- Place the Pasta in a large bowl, toss in some Olive Oil to prevent sticking, and pour the Chicken and Sauce on top.
- Finish with Fresh Basil, Parmesan Cheese, Lemon Zest and ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
I will definitely make this. My mom used to make it when I was a kid, but this so much better with lot of extras to increase the flavors.
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the Spaghetti with Chicken Cacciatore – THE PERFECTLY IMPERFECT LIFE
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Thanks and kisses! 🙂