Chicken Cacciatore is a dish that is perfect for a post farmer’s market visit with all of it’s fresh veggies and herbs. The dish is also fancy enough for company or a Sunday dinner, without all of the work! This meal is done from start to finish in about 60 minutes. I love this classic Italian dish with it’s bold flavors and colors.
Food prep has never been a favorite of mine – but having a quality cutting board that I can throw in the dishwasher certainly makes it easier. I also loooooove my rocking santuko knife from Zwilling. I talked about this multi use knife a while back – and my undying love has not faltered for this knife.
Cooking with Cast Iron
I’ve been drooling over my Staub Coq Au Vin. Cooking with cast iron is really a game changer. Cast Iron heats evenly and slowly, which makes it the perfect option for this chicken cacciatore. Another thing I love about my Staub dutch oven is that it goes from stove top to oven – so it truly is a kitchen essential.
Did you notice my wooden spoon? It says “Kadee never forgets to mix in a spoonful of love.” Ha ha! My sister gave me a set of these fun custom spoons for Christmas. They always bring a smile to my face when I use them.
A few weeks ago my aunt was visiting from Minnesota and commented on my beautiful Staub pot that she saw in my kitchen cabinet. She told me that her cast iron pot was lovingly referred to as the magic pot, because everything she makes in it turns out delicious. That statement certainly rang true for this meal!
I started off this chicken cacciatore on the stove top by browning my chicken breasts and then sautéing my veggies. After I added the remaining ingredients I transferred it to my oven and finished it off. It came out fragrant, beautiful, and piping hot.
Cooking Temperatures for Poultry
The internal temperature of chicken should be 165 degrees. Before serving chicken you should always check the temperature. I’ve been using the thermo pop thermometer and I love it! It is small and convenient and it reads the temperature in seconds.
Serve chicken and sauce with al dente noodles. I went with linguine – but spaghetti or penne would be just as tasty. Serve it up with a simple green salad and some sliced French bread. Chicken cacciatore will be a winner at your dinner table this week.
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- 4-6 chicken breasts
- salt and pepper
- 1/4 cup flour of dredging
- 2 tbsp olive oil
- 1 yellow bell pepper, chopped
- 2 green bell pepper, chopped
- 1 onion, chopped
- 1 carrot, minced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh oregano, minced
- 1/4 cup white cooking wine
- 1/2 tsp dried rosemary
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp crushed red pepper
- 1 bay leaf
- 3 springs fresh thyme
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can diced tomatoes
- 12 ounces linguine noodles, prepared according to package directions
- parmesan cheese for garnish
- Season chicken with salt and pepper. Lightly dredge in flour.
- In a 5-7 qt dutch oven, heat oil over medium heat.
- Add chicken to the dutch oven and cooke 5 minutes each side, just until browned. Remove from dutch oven and transfer to a plate.
- Add peppers, onion, and carrots to dutch oven. Cook for 2 minutes.
- Add garlic, fresh thyme, fresh oregano, and mushrooms. Cook for 1 minute.
- Add cooking white and simmer for 3 minutes.
- Add canned tomatoes, rosemary, salt, pepper, crushed red pepper, bay leaf, and thyme sprigs. Bring to a simmer.
- Nestle chicken breasts into sauce and transfer to oven. Bake for 45 minutes or until internal chicken temp reaches 165 degrees.
- Serve with pasta and garnish with parmesan cheese.