Chicken Cacciatore Recipe - Little Sunny Kitchen (2024)

FAQs

Which wine is better for chicken cacciatore? ›

Suggested red wine for chicken cacciatore. ⇢ My go-to red wine for cooking is a good, dry Merlot. If you'd like to try an Italian red, a good, dry Chianti is a great option. Nebbiolo, which is a little lighter & more acidic, also pairs beautifully with the tomato-based chicken cacciatore sauce!

Chicken Cacciatore is often served with a rustic bread, pasta, rice, my Easy Roasted Parmesan Potatoes are great wth it too or even some creamy polenta. It is one of those chicken dishes that go with just about anything.

Aside from the chicken, the basic ingredients in chicken cacciatore are: onions, herbs, tomatoes and sometimes mushrooms. Some variations will call for carrots and celery, while others call for bell peppers or other vegetables. Some even flavor the tomato sauce with anchovies, which I haven't tried yet.

Broth. Chicken or vegetable broth is a great white wine substitute, as it adds both liquid and flavor. If using a store-bought broth, opt for low-sodium or no sodium so that you don't throw off the salt content of the dish.

If you need a wine to pair with chicken soup or the best wine for Chicken Soup, you could try a Chardonnay to go with it. (shar-doh-NAY): A ripe and crisp white with fruit flavors such as apple, pineapple and citrus.

Translation of cacciatore – Italian–English dictionary

hunter [noun] a person who hunts. huntsman [noun] a hunter.

Make Ahead Instructions: Chicken Cacciatore can be prepared a day ahead, as the taste and flavors get stronger, and taste even better. We prepared it on Saturday afternoon, refrigerate overnight and reheated it to share on Sunday for lunch.

Italy

Cacciatore / Origin

You could also add a cornstarch slurry to thicken your sauce. Remove your chicken, and whisk together 1 tablespoon cornstarch with 1 tablespoon water and 1 tablespoon of your sauce. Then, stir this mixture into the slow cooker and let simmer until thickened.

Why use Roma tomatoes for sauce? ›

Making delicious, hearty tomato sauce is an art form. Though you could use any tomato, Roma and other paste tomatoes — with meaty texture with little to no seeds — are said to develop the best flavor when cooked down into a delicious sauce.

What You'll Need To Make Chicken Cacciatore. Chicken Thighs: Bone-in, skin-on pieces are ideal, as the bones and skin add depth and flavor to the sauce as they simmer.

Beef, chicken, or vegetable stock can be good substitutes for red wine in cooking. Any type of stock performs a similar function to red wine in cooking as a base for dishes. Stock is made by simmering bones, meat, seafood, or vegetables in water, and adds special flavor to any recipe.

Short answer to both, is yes. Any vinegar, with a splash of balsamic will replace red wine vinegar. White wine, or water with a splash of balsamic will replace red wine. There's a lot of variables, but for most cooked foods, this should be fine.

While most of the alcohol in recipes cooks off after a certain amount of time, in most cases alcohol is being used to add flavor or in some cases acidity to a dish, Epstein said. No dry red wine for that slow-braised stew? No problem. Stock or bouillon will work fine in its place.

Dark Meat – As a general rule, white meat such as chicken or turkey breast pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium-bodied red wines such as Pinot Noir or Zinfandel.

Because of the char and smoky flavors that infuse the meat, you can go for wines that have seen some new oak, including Chardonnays and some California Pinot Noirs. If the chicken is rubbed with lots of herbs — like rosemary and thyme — rosé or lightly chilled, juicy Spanish Garnacha is a good bet.

I recommend dry red wine for chicken cacciatore, I used Merlot. But in some versions dry white wine is used, so if you prefer a milder flavor then use white wine instead of red.

To give your sauce a deep, robust flavor, use an earthy, peppery red wine such as Syrah, especially sauces that feature beef. For a brighter red sauce, use a tart, medium-bodied red such as a Chianti to highlight the acidity in the tomatoes.