Name: Chicken Cacciatore with Roasted Vegetables and Potatoes
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 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

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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 They explain that tomatoes weren't available to hunters and this dish, was originally made from ingredients that the hunter could hunt or forage.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.

Other Delicious Chicken Recipes from around the World:

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.