Chicken cacciatore is an Italian dish of chicken braised in a tomato-based sauce. My grandma makes this recipe, and the slow roasting makes the chicken really tender and it falls right off  the bone.

For this recipe, you could easily add mushrooms and vegetables such as zucchini or bell peppers. It is even better, refrigerated overnight and served the next day!



8 pieces Chicken Legs, Thighs, or Breasts, seasoned with salt and pepper
Salt And Pepper, to taste
3 Tablespoons Olive Oil
1 Tablespoon Butter
1 can (28 Ounce) Diced Tomatoes
1 can (14 Ounces) Whole Tomatoes
2 Tablespoons (Heaping) Tomato Paste
1/2 cup Fresh Herbs: Basil, Parsley, Sage, Rosemary
8 cloves Garlic, sliced thin
1 cup thinly sliced onions
16 ounces, Pasta Noodles (I Used Cavitappi)
Grated Parmesan Cheese, For Serving
½ cup White Wine (or Red Wine)

Preheat oven to 350 F (180 C) degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium heat. Add olive oil, onions, and garlic. When onions are translucent, add butter and chicken to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 3-4 minutes. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, and add back the chicken legs. Put lid on pot, put in the oven, and cook in the oven for 1 hour.

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente, Drain and add to a large serving bowl.

Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.

Yum!

Note: If serving the next day, let the chicken cool at room temp after cooking and refrigerate it overnight. The next day take off the fat, that has collected on the top and discard. Heat the chicken caccitatore on the stovetop at medium temp, until hot (about 20-30 minutes).

Serves 4

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Filed under: Chicken • Entree • Low Carb Recipes • Quick Recipes

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