Classic Chicken Cacciatore

Italian braised chicken with mushrooms and vegetables in tomato-herb broth. Absolutely does not taste like it's meant to be a healthy option, but done right it's loaded with vegetables and flavor and reasonably healthy.

IngredientsClear All

For the porcini mushrooms

• ¼ cup dried porcini mushrooms
• 2 cups boiling water (for rehydrating)

For the chicken

• 1 whole chicken, broken into parts (or 3-4 lbs chicken pieces)
• Sea salt and fresh cracked black pepper
• 2 tbsp olive oil

For the vegetables

• ½ small yellow onion, diced
• 3 small celery ribs, diced
• 2 small carrots, diced
• 4 garlic cloves, finely minced
• 1 cup sliced baby portabella mushrooms
• 1 cup sliced button mushrooms
• 1-2 medium zucchini, sliced into half-moons (Earl's addition)

For the sauce

• 1 cup dry red wine
• 2 (28 oz) cans whole peeled tomatoes
• ½ cup reserved porcini mushroom liquid
• 1 tbsp chopped fresh parsley (plus extra for garnish)
• 1½ tsp chopped fresh rosemary
• Sea salt and fresh cracked pepper to taste

Instructions

1. Rehydrate porcini mushrooms: Place dried porcini mushrooms in a bowl and cover with 2 cups boiling water. Let sit for 20 minutes until softened. Strain through fine-mesh sieve or coffee filter and reserve ½ cup of the flavorful liquid. Rinse the rehydrated mushrooms to remove any grit, squeeze dry, and chop roughly. Set aside.

2. Season and brown the chicken: Season chicken parts generously with salt and pepper on all sides. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until smoking. Working in batches if needed, brown chicken pieces about 4 minutes per side until golden brown. Remove chicken and set aside on a plate.

3. Sauté the vegetables: In the same pot with the chicken fat and oil, add onions, celery, carrots, garlic, chopped porcini, baby portabella mushrooms, and button mushrooms. Sauté for 6-7 minutes, stirring occasionally, until vegetables are softened and mushrooms have released their moisture.

4. Deglaze with wine: Add the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine cook for about 5 minutes until mostly reduced and the alcohol smell dissipates.

5. Build the sauce: Add the reserved ½ cup porcini mushroom liquid, canned tomatoes (crushing them by hand as you add them), chopped parsley, and rosemary. Season with salt and pepper to taste. Stir to combine.

6. Braise the chicken: Return the browned chicken pieces to the pot, nestling them into the sauce. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 15-20 minutes, then add the sliced zucchini. Continue cooking for another 10 minutes until chicken is cooked through and tender (internal temperature of 165°F for white meat, 175°F for dark meat) and zucchini is tender but not mushy.

7. Serve: Garnish with fresh chopped parsley before serving. Serve over pasta, polenta, rice, or with crusty bread to soak up the sauce.

Notes

Earl's experience:

• Made this shortly after starting weight loss journey
• Absolutely does not taste like healthy food - rich, indulgent, and satisfying
• Loaded with vegetables and full of flavor
• Reasonably healthy and fits into calorie goals
• Great for feeling satisfied without feeling deprived

Earl's modifications:

• Add 1-2 medium zucchini, sliced into half-moons
• Add zucchini during the last 10 minutes of braising to keep it tender but not mushy
• Extra vegetables add volume and nutrition without adding many calories

About cacciatore:

• "Cacciatore" means "hunter-style" in Italian
• Traditionally made with whatever vegetables the hunter had on hand
• The braising method makes even budget chicken parts incredibly tender

Mushroom notes:

• Dried porcini add incredible umami depth - don't skip them
• The soaking liquid is flavor gold - that's why you reserve it
• Mix of mushroom types provides better texture and flavor
• Can add more mushrooms if desired

Wine selection:

• Use a dry red wine you'd actually drink (not cooking wine)
• Chianti, Sangiovese, or Merlot work well
• The wine adds acidity and depth to the sauce
• Can substitute with additional chicken stock if avoiding alcohol, but wine is traditional

Chicken options:

• Whole chicken cut into parts is traditional and flavorful
• Can use just thighs (bone-in, skin-on for best flavor)
• Chicken breasts work but may dry out - reduce cooking time
• Bone-in pieces add more flavor to the sauce than boneless

Serving suggestions:

• Over pasta (pappardelle, fettuccine, or spaghetti)
• Over creamy polenta
• Over rice or cauliflower rice
• With crusty bread for a lower-carb option (just chicken and sauce)

Make ahead:

• Flavor improves if made a day ahead and reheated
• Keeps 3-4 days refrigerated
• Freezes well for up to 3 months

For extra vegetables:

• Can add bell peppers (traditional in some versions)
• Some recipes include olives or capers
• Adjust cooking times for any additional vegetables added

Family notes: This was an early success in the weight loss journey - proof that healthy eating doesn't mean bland or boring food. The vegetables and tomatoes provide volume and nutrition while the chicken and sauce deliver satisfaction.

Source

From Billy Parisi