Chicken Cacciatore is an easy, no fuss dump-and-bake recipe – so saucy, loaded with vegetables and perfect comfort food on a chilly day
Ever had Chicken Cacciatore ? If not, you are missing out big time ! Deliciously filling and loaded with vegetables, not even to mention the fabulous sauce.
You can serve this Chicken dish with just about any starch. Rice is always good, pasta and most definitely one of our favorites – mashed potatoes !
All the ingredients dumped into the oven dish and ready to be baked. To top it all, the Chicken Cacciatore is ready to serve within an hour.
Do take note however that if using drumsticks instead of thighs the dish cooks quicker. We are huge drumstick lovers, therefore this is what I normally use.
But, most of our supermarkets and butcheries also sell what is called a “Star Pack”. This is four drumsticks and four thighs.
The dish only takes about 5 – 10 minutes longer to cook through if using a mixed pack of Chicken.
Cooked and ready to be served ! I start with the Chicken on the bottom of the oven dish, piled up with the remaining ingredients.
Halfway through, I lift the Chicken from the bottom and arrange the pieces on top, slightly squeezed into the vegetables and sauce.
This is purely because we prefer nicely browned Chicken, with a slight crisp skin. No need to add this step (or when you remove the skin from the Chicken beforehand).
What is Chicken Cacciatore ?
Well in short – Cacciatore (Italian) means Hunter and this dish is also commonly referred to as Alla Cacciatore, which translates to Hunter-Style.
Cacciatore also do not need to be made with Chicken, but is also popular made with Rabbit meat.
This is comfort food at it’s best ! And the dish goes so well with most side dishes, although it already contains quite a bit of vegetables.
The recipe yields 6 adult sized servings and I rarely ever serve any sides with the Chicken Cacciatore. Now and then I would add a side of broccoli or any other green vegetable.
More Chicken recipes you might like:
Chicken Cacciatore (Dump and Bake)
- 8 Chicken pieces, drumsticks, thighs or a combination
- Salt and Pepper, to taste
- 1 1/2 cups Mixed Baby Tomatoes, halved
- 250 g Mushrooms, halved (8 oz)
- 1 Red Bell Pepper, sliced into strips
- 3 Leeks, sliced (see Note below)
- 1 t Dried Thyme
- 2 Rosemary sprigs
- 2 t Fresh Garlic, crushed
- 3 TB Tomato Paste
- 1/2 cup Dry White Wine
1.) Pre-heat 180 deg C (350 deg F) - spray a large oven dish with cooking oil
2.) Season the Chicken pieces with Salt and Pepper and place in the prepared oven dish
3.) Scatter the Tomatoes, Mushrooms, Red Pepper and Leeks around and over the Chicken - sprinkle over the Thyme and add the Rosemary sprigs
4.) Combine the Garlic, Tomato Paste and Wine - pour over the Chicken and Vegetables
5.) Bake, uncovered 45 - 60 minutes or until the Chicken is tender and done (See note below)
- Leeks - I slice half the leeks lengthwise and the other half into thickish rings
- Step 5: Halfway through baking, lift the Chicken and place on top of the Vegetables to brown nicely (optional)
Amount Per Serving: Calories: 229.7 Total Fat: 4.8g Saturated Fat: 1.1g Unsaturated Fat: 2.5g Carbohydrates: 14.7g Fiber: 3g Protein: 29.1g
Linked up at : WEEKEND POTLUCK – The Country Cook
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