Many Italian-American restaurants serve a version of Chicken Cacciatore that might not live up to expectations due to excessive greasiness and sweetness, along with dry chicken.

However, this Chicken Cacciatore recipe by Giada De Laurentiis transforms it into the ultimate experience of hearty, rustic Italian home cooking.

To make Giada Chicken Cacciatore, season and dredge the chicken, then brown it in olive oil for about 5 minutes per side. Simmer it with tomatoes, broth, and spices for 30 minutes until tender.

For those interested in more from Giada, try her Amalfi Lemon Chicken and Basic Risotto recipe. Both dishes are straightforward to make and packed with authentic Italian flavors.

Giada De Laurentiis Chicken Cacciatore Ingredients

• 4 chicken thighs
• 2 chicken breasts, halved crosswise with skin and backbone intact
• 2 teaspoons of salt, plus extra as needed
• 1 teaspoon of freshly ground black pepper, plus extra as needed
• 1/2 cup of all-purpose flour, for dredging
• 3 tablespoons of olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 cloves of garlic, finely chopped
• 3/4 cup of dry white wine
• 1 can (28 ounces) of diced tomatoes with juice
• 3/4 cup of reduced-sodium chicken broth
• 3 tablespoons of drained capers
• 1 1/2 teaspoons of dried oregano leaves
• 1/4 cup of fresh basil leaves, coarsely chopped

How To Make Giada De Laurentiis Chicken Cacciatore

1. Season the Chicken: Start by sprinkling the chicken thighs and breasts with 1 teaspoon each of salt and pepper.
2. Dredge and Sauté: Coat the chicken lightly in flour. Heat olive oil in a large sauté pan over medium-high heat. Add the chicken and sauté until brown, about 5 minutes per side. Work in batches if necessary.
3. Cook the Veggies: Remove the chicken and set aside. Toss in the red bell pepper, onion, and garlic into the same pan. Cook over medium heat until the onion softens, roughly 5 minutes. Season with a bit more salt and pepper.
4. Reduce the Wine: Pour in the white wine and let it simmer until the volume is reduced by half, which should take about 3 minutes.
5. Simmer the Sauce: Stir in the diced tomatoes with their juice, chicken broth, capers, and oregano. Add the chicken back to the pan, coating it well with the sauce. Bring everything to a simmer.
6. Finish Cooking: Keep it simmering on medium-low heat. The chicken breasts should take about 30 minutes and the thighs around 20 minutes.
7. Serve: Use tongs to transfer the chicken onto a platter. Boil the sauce if it’s too thin, about 3 minutes should do. Remove any excess fat from the sauce. Pour the sauce over the chicken and garnish with the chopped basil. Enjoy your meal!

Can I Use Boneless Chicken for This Chicken Cacciatore?

Absolutely, you can use boneless chicken, no problem at all! Just keep an eye on the cooking time; it tends to cook quicker than bone-in, so you don’t end up with dry chicken. Keep it juicy, people!

Recipe Tips

• Savvy Sautéing: Get that skin extra crispy by letting the chicken sit skin-side down a bit longer than you think it needs. Don’t worry, it’s not burning, it’s just getting its sun-tan on!
• Wine Down: Swap the white wine for a good red to deepen the sauce’s flavor; it’s like giving your chicken a little vino therapy for a richer, bolder taste.
• Under the Skin: Slide some garlic slices and a pinch of oregano directly under the chicken skin before cooking for an undercover flavor explosion that’ll make your tastebuds do a happy dance.
• Crisp Finish: For a fresher, brighter top note, zest a lemon over the dish right before serving. It’s like a splash of sunshine right on your plate!

Recipe Variations

• Spicy Adventurer: Throw in a diced chipotle or two with adobo sauce during the last few minutes of simmering for a smoky twist that packs just the right punch.
• Autumnal Delight: Mix in some cubed pumpkin or butternut squash with the onions for a sweet, seasonal twist that’s seriously comforting on a brisk fall evening.
• Mediterranean Flair: Add a handful of chopped sun-dried tomatoes and a sprinkle of feta cheese in the last 10 minutes of cooking for a tangy kick that feels like a little trip to the Mediterranean.
• All the Greens: Stir in some kale or spinach during the last few minutes of cooking; it’s like sneaking a mini garden into your skillet that’s not only healthy but also ups the cozy factor.

What To Serve With Chicken Cacciatore

Serve your Chicken Cacciatore with herb-infused couscous, sweet potato mash, steamed asparagus with lemon zest, sautéed spinach with pine nuts, and a fresh beetroot salad.

You can also pair it with wild rice cranberries and stuffed bell peppers for a delightful twist.

How To Store Leftover Chicken Cacciatore

In The Fridge:

Pack the leftover Chicken Cacciatore in an airtight container and place it in the fridge. It will stay fresh and tasty for up to 4 days. Make sure the container is sealed well to maintain the flavor and quality.

In The Freezer:

Chicken Cacciatore can be frozen, which makes it a great make-ahead dish. Store it in a freezer-safe container or heavy-duty freezer bags. It will keep well for about 2 to 3 months. Thaw in the fridge overnight when ready to use.

How To Reheat Leftover Chicken Cacciatore

Reheat your leftover Chicken Cacciatore by placing it in a saucepan over medium heat. Cook it until it’s heated through, usually about 10 minutes; stir occasionally to keep the sauce from sticking.

Alternatively, reheat it in the microwave for about 3 minutes on high, stirring halfway through to ensure even warmth.

Check out More Giada Dinner Recipes:

• Giada De Laurentiis Artichoke Risotto
• Giada Butternut Squash Soup with Fontina Cheese Crostini
• Giada Sticky Baked Chicken Wings Recipe
• Giada Balsamic-glazed Salmon Recipe