A classic Italian dinner, this Chicken Cacciatore is an easy one-skillet meal that comes together in a flash. Crispy and juicy chicken thighs nestled in a tasty tomato-based sauce, this is an easy chicken recipe that the whole family will love. This chicken cacciatore is packed with flavor while only using simple everyday ingredients, and you’re doing everything in one pan so there’s less cleanup!
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20 Comments
This has been my favorite meal ever since I had it at Picadilly. I cannot wait to try your recipe 😋😁😁
What can be used instead of wine?
Absolutely delicious! Can you please suggest an alternative to white wine (anything that is not alcohol based)? Thanks!
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Omg, I made this on Sunday and it was a major hit. I will make this all the time. Thank You, John.
Will be cooking this tonight. Looks delicious
Can i not add alcohol?
I love your channel.
I was worried about how much fat you left in pan BUT of course you made it work because the sauce looks richer for it. It looks delicious and I will never question your method again. Thank you for sharing🙏❤️
This was my favorite meal as a child. I always asked for Kitchen Catchatore (I have learned that pronunciation is not correct). Your recipe looks great. I agree that dark meat is much more flavorful, but it's hard to serve.
I'm not the least bit fond of White Meat Chicken it's always to dry for me , However Thighs are so much more tender and moist!! I cook for my Family which prefer Chicken Breast mostly so it gets used most!! I have found numerous recipes that use Thighs so I do make those too and everyone still enjoy these also !!!
❤😍Looks delicious!! Thank you for your recipe, I'm going to make it today!!!
John, the dark meat in poultry is often underutilised. There's a great benefit to having dark meat, as it's nearly impossible to overcook or dry out; since these parts of the animal get a bit more movement they do have their flavour and they're more suited for moist heat applications. For me, I like the dark meat more than white meat strictly for flavour. Nothing wrong with white meat, since these have a much more neutral flavour and more ideal for marination.
The literal hunter recipe is that it was intended to be used on rabbit as these are intended to be braised or stewed. The recipe can be used with chicken instead as these are far more accessible. It's always intended to be rustic.
I would add the mushrooms just after the onions are soft and when the mushrooms have released their water; the garlic comes in. The peppers I would add much later since these are a very soft vegetable and I'm sorry not a big fan of very soft peppers, like to have a bit of crunch in them.
This is an excellent dish for when you have Company over for supper…it's always sooooo good.. a loaf of delicious bread, and a salad…. supper is done !
I learned to make this when I was around 19/20 and I still love making it . I don't use the green peppers ( or very little, because they can be challenging for those who don't like them, lol) I always use Chix. breasts with rib meat, because it gives this dish extra flavor. Also delicious served over Polenta.
John, I love to make those desserts, and I'm making the best chicken Cacciatori, and it is amazing!
Looks so good!!
When i was in the navy I cooked this with a friend i worked with. It was a nice day
Pretty good but could benefit from Garilc + Olives and baby Capers.
John, please can you do a video on how to look after your knives and season and care for your cast iron ❤
Apparently 169 = 165