Easy Skillet Italian Chicken Cacciatore fast and easy and so delicious, made with all fresh ingredients. Italian Comfort Food never tasted so good.
This is one of those recipes that bring back so many childhood memories. My mother would make this chicken cacciatore at least once a week and it was one of our favourites.
I have been wanting to make this recipe for years, seriously!
When I was in Toronto and staying with my sister, she asked me if I wanted to go through some old recipes of my Moms. Silly question, of course I would. There were a few recipes I was actually hoping to find that I didn’t have.
As luck would have it I found exactly what I was looking for, chicken cacciatore was one of the first recipes on top of the list.
Chicken cacciatore was probably one of the first Italian recipes, along with her amazing Meatballs that my mother made and reminded me of her Italian roots.
From living in Italy and asking a lot of questions, I have discovered that “cacciatore” means “hunter” and does not necessarily mean made with chicken or in a tomato sauce.
My mother-in-law never made this recipe with chicken and tomato sauce. I am sure that if she did, nor she or anyone could have come near the way my Mom made it.
Easy Skillet Italian Chicken Cacciatore
I love the spicy tomato sauce filled with the taste of onions and peppers and the aroma in the house makes everyone’s mouth water.
I find that this recipe is best made in the morning, let it sit for the day refrigerated and then re-heat it in the evening, but if you are like us and can’t wait that is ok too, because what you have is an amazing chicken cacciatore on a plate.
If you like you can even serve this chicken cacciatore over rice or pasta or just as it is with some wonderful, crusty, Italian bread that soaks up all that yummy, mouth-watering sauce.
Whatever way you serve it, I really hope you enjoy it as much as I did and as much as my family does now. Buon Appetito!
A delicious Italian Chicken Dish.
- 4-6 pieces of chicken (legs or breasts with skin removed if desired)
- 1 teaspoon salt 4 grams
- pepper to taste
- 2 tablespoons olive oil 26 grams
- 1 onion chopped
- 1 large pepper chopped
- 1-2 cloves garlic diced
- 1 can diced tomatoes 400 grams with juice nothing else added
- 1 cup water 236 grams
- 1 bay leaf
- 1 teaspoon oregano 3/4 gram
- 1 teaspoon basil 3/4 gram
- hot pepper flakes if desired
Rinse and pat dry chicken. Sprinkle with 1/2 teaspoon of salt and pepper.
In a large pan heat the olive oil, add the chicken and cook until browned on one side, flip over and move to half the frying pan side, add the chopped onion and garlic, cook until onion is translucent add the peppers, tomatoes, water, bay leaf, oregano, basil, hot pepper flakes and 1/2 teaspoon of salt, bring to a boil. Simmer until chicken is tender and sauce has thickened, about 45 minutes (cover and simmer for 20 minutes then remove lid for the rest of the cooking time, stir occasionally, after about 30 minutes taste for salt and add if necessary). Serve immediately. Enjoy!