Here’s a Chicken Cacciatore recipe with potatoes and veggies. A delicious Italian home-cooked meal of falling-apart-tender boneless chicken, veggies and potatoes braised in rich, flavorful wine-scented tomato sauce.
I’ve always been a big fan of Chicken Cacciatore, a classic Italian dish that’s often served with potatoes or pasta on the side. I decided to add the potatoes right to the stew pot, along with roasted veggies. A hearty ‘chicken cacciatore stew.’ Serve it with a leafy salad on the side, and you’ve got dinner.
In this recipe, the chicken and vegetables are roasted first and then simmered with wine, tomatoes, mushrooms, garlic and herbs…oh, and potatoes! Lots of thinly sliced potatoes. Spoon the stew into bowls and enjoy every tender, wine-scented, tomatoey, potatoey bite.
What is Chicken Cacciatore and who invented it?
I love to find out how a recipe came to be, but the answer is not always definitive. The history and origin of chicken cacciatore is fraught with controversy. Theres agreement that “Cacciatore” is Italian for “Hunter” and that the dish originated in Italy, but that’s about as far as the consensus goes.
Some insist that true chicken cacciatore has no tomatoes. They explain that tomatoes weren’t available to hunters and this dish, was originally made from ingredients that the hunter could hunt or forage.
Others dispel that theory by pointing out that chickens are domestic farm animals and not something you hunt! They argue that this dish was prepared for the hunters by their wives, who wanted to make them something delicious and comforting after a long day of work.
I’m not sure what the truth is about how chicken cacciatore came to be, but I’m glad it’s here.
How to Make This Chicken Cacciatore Stew
The veggies and chicken roast in the oven while you make the tomato sauce. Then everything goes into one pot and simmers until done.
- Roast The Chicken: Brush the chicken with olive oil, sprinkle with salt and pepper, and roast in a 400ºF oven for 25 minutes. Choose whatever boneless chicken parts you prefer. I like to use a mix of boneless thighs and breasts.
- Roast The Veggies: Slice the bell peppers, carrots and onions, toss them with olive oil and salt, and roast them in a 400ºF oven for 40 minutes.
- Get The Stew Cooking: While chicken and veggies are roasting, make the sauce. Sauté garlic and mushrooms. Add wine and tomatoes and simmer a bit. Add the sliced potatoes, roasted chicken and roasted vegetables. Simmer the stew gently until everything is tender and the flavors have melded, about 35 minutes. Serve hot.
If you’re a fan of this type of comforting chicken and potato dish, you’ll also like this Colombian Chicken Soup and these Baked Chicken Thighs with Potatoes, Peppers and Olives.
Here’s the Chicken Cacciatore recipe. I hope you enjoy this version of Chicken Cacciatore as much as I do. If you try this recipe, I hope you’ll come back and leave a star rating and a comment. I’d love to know what you think.Print
Chicken Cacciatore with Roasted Vegetables and Potatoes
Rich, rustic chicken stew in a tomato wine broth with potatoes, peppers, carrots and mushrooms.
- Prep Time: 25 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 40 mins
- Yield: 6-7 1x
- Category: Main Dish Stew
- Method: oven and stove top
- Cuisine: Italian
- 3 pounds boneless, skinless chicken – breasts and thighs
- 2 large yellow onions, peeled, halved and 1/2-inch sliced
- 4 tablespoons olive oil, divided
- Kosher salt
- Fresh ground black pepper
- 2 red bell peppers, ribs and seeds removed, cut into 1/2-inch strips lengthwise, then cut the strips in half crosswise.
- 2 carrots, peeled and sliced crosswise
- 4 large garlic cloves, peeled and minced
- 1/2 teaspoons crushed red pepper flakes
- 8 ounces button mushrooms, cleaned and thinly sliced
- 3/4 cup dry white wine (Vermouth is fine)
- 4 cups low salt chicken broth (I recommend Swanson’s)
- 1 28 ounce can whole plum tomatoes, hand-crushed (I recommend San Marzano or Organic)
- 1 6 ounce can of tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1 1/2 pounds Yukon Gold potatoes, peeled and sliced into thin rounds
- 2 tablespoons drained capers
- preheat oven to 400ºF. Set chicken pieces on a roasting pan. Brush with olive oil (about 2 tablespoons total) on both sides. Season both sides with salt (about 1 teaspoon total) and several grinds of pepper.
- Put peppers, onions and carrots in a large bowl. Toss with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread them out on a roasting pan. Cook vegetables on the upper shelf of the oven and chicken on the lower shelf. After 25 minutes, remove the chicken and let it cool. Move the vegetables to the lower shelf, toss them, and roast for an additional 15 minutes. When chicken is cool enough to handle, cut it into bite-sized pieces and set aside.
- Meanwhile (while everything is roasting) heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add garlic and red pepper flakes and cook for about 30 seconds, just until the garlic is fragrant. Add mushrooms and cook, stirring often, for about 5 minutes, until the mushrooms lose their water and start to brown. Add white wine and cook, stirring, for 30 seconds or so. Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper.
Keywords: Chicken stew, Chicken cacciatore stew
If you’re looking for more wonderful comforting chicken recipes, try this top-rated recipe for Orange and Tomato Simmered Chicken with Couscous from the January edition of Cooking Light Magazine.