Spaghetti with Chicken Cacciatore

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Cacciatore is Italian for “hunter” and was a stew originally made over an open fire with wild Rabbit.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

  1. 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.
  2. 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.
  3. 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.) 
  4. 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.
  5. 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.)
  6. Place the Pasta in a large bowl, toss in some Olive Oil to prevent sticking, and pour the Chicken and Sauce on top.
  7. Finish with Fresh Basil, Parmesan Cheese, Lemon Zest and ENJOY!!

Did you try this recipe? Please share any comments or suggestions below!!

2 thoughts on “Spaghetti with Chicken Cacciatore”

  1. ROSEMARY GUERRINI

    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.

Comments are closed.

Social Share Buttons and Icons powered by Ultimatelysocial
Pinterest
Pinterest
fb-share-icon
Instagram