Chicken Cacciatore

Chicken Cacciatore
4 from 5 ratings
“This was my sister Heidi’s favorite dish growing up and she taught me how to make it. Many chicken cacciatore recipes call for boneless chicken breasts, but I prefer to use the skin and bones for more flavor. Ultimately you can choose the cuts of chicken you and your family prefer. You can even cut up a whole chicken.” – Maria Rodale, author of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious. The Daily Meal is lucky enough to have an exclusive preview of Maria Rodale beautiful cookbook and will be featuring a number of her recipes leading up to the release of her new cookbook, Scratch. She is a passionate cook whose journey took her from learning to feed and nourish her family to exploring the food of other cultures to eventually starting her blog, Maria’s Farm Country Kitchen.Click here to purchase your own copy of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious. Available October 11, 2016.
  • 1 cup all-purpose flour
  • 1/2 teaspoon each salt and freshly ground black pepper
  • 2 bone-in, skin-on chicken breasts
  • 2 bone-in, skin-on chicken thighs
  • 2 chicken drumsticks
  • 1/4 cup extra virgin olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, chopped
  • 6 cup tomato sauce, store-bought or homemade
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh italian parsley leaves
  • 1 pound rotini pasta
  1. In a shallow bowl, mix together the flour, salt, and pepper. Cut the chicken breasts in half crosswise. Dredge all the chicken evenly in the seasoned flour.
  2. In a large Dutch oven, heat the oil over medium-high heat.
  3. Add the chicken, skin-side down, and cook for 7 minutes. Turn and cook about 7 minutes more, until golden and crispy. Remove the chicken from the skillet and drain on paper towels.
  4. Reduce the heat to low, add the onion, bell pepper, and garlic and cook gently for 5 minutes, or until soft.
  5. Add the tomato sauce, basil, and parsley and stir to combine. Return the chicken to the skillet and simmer for 30 minutes.
  6. Meanwhile, cook the pasta according to package directions. Drain and divide among serving plates.
  7. Top the pasta with a piece of chicken and spoon over the sauce.