Italian Chicken Cacciatore
3 servings
120 minutes
Italian Chicken Cacciatore is a traditional dish of Italian cuisine that embodies a rustic cooking style. The name 'Cacciatore' means 'hunter,' reflecting its heartiness and simplicity. Tender chicken thighs are marinated in aromatic red wine with garlic and bay leaves, then sautéed to a golden crust and baked in a rich tomato-olive sauce. This dish impresses with its harmony of flavors—tangy-sweet tomatoes, salty olives, and spicy seasonings create a multifaceted palette, while the wine adds depth to the aroma. Cacciatore is served with pasta or rice, complemented by fresh herbs to highlight its richness. It is perfect for a cozy family dinner, allowing one to enjoy traditional Italian hospitality.
1
Wash the chicken thighs and place them in a separate container. Marinate with salt, pepper, bay leaf, crushed 2 garlic cloves, and wine. Let it marinate for at least 1 hour, preferably overnight in the fridge.
- Chicken thighs: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
- Garlic: 4 cloves
- Red dry wine: 200 ml
2
Remove the chicken from the marinade, dry it, coat it in flour, and fry it in olive oil until golden brown. Transfer the chicken to a baking dish.
- Chicken thighs: 6 pieces
- Wheat flour: pinch
3
Preparing the sauce. Sauté the remaining finely chopped garlic, add olives and crushed tomatoes with juice. Cook the sauce for 5 minutes. Add the remaining marinade to the sauce.
- Garlic: 4 cloves
- Olive: to taste
- Tomatoes in their own juice: 1 jar
4
Pour the sauce over the chicken, cover with foil, and place the baking dish in an oven preheated to 180 degrees for 1.5 hours.
- Chicken thighs: 6 pieces
5
Serve the finished dish with fresh herbs; pasta or rice makes a good side.