Vintage Chicken Cacciatore is an easy, flavorful and tender chicken dish that tastes like it’s been slow-cooking all day. It’s also the first recipe I made this year.
I titled this dish Vintage Chicken Cacciatore because it’s similar to the recipe my mom used to make when I was growing up (if I’m honest here, that was a very long time ago). And, when my daughters were little, I started making my own version of this dish.
This recipe never disappoints. The luscious, herby fragrance that swirls around my house while this meal is cooking is pure comfort. It causes even my pickiest eaters to waltz through the kitchen and take a peek at what’s simmering stove top.
Smothered in a wine and tomato infused gravy, Vintage Chicken Cacciatore is filled fresh aromatics, herbs and olives. To finish the recipe I brown mushrooms, so they don’t get soggy, and then add them to the cooked chicken before I serve it.
Because it doesn’t cook long, I like to add a smidgen of balsamic vinegar to the finished dish, just to bring all those gorgeous flavors together.
Serving creamy parmesan polenta with this chicken recipe is a must. Polenta is sweet, creamy and perfect for soaking up the sauce.
I snapped this photo with my phone and posted it on my Instagram a week ago. I had every intention of posting the recipe there as well. But, the recipe was too long and it wouldn’t fit on Instagram. So I’m posting it here and I also posted the recipe on Facebook. So now, this recipe should be easily available for all to enjoy. Which makes me very happy.
The new year is off to a great start! Especially with a bowl of this gorgeous Vintage Chicken Cacciatore. If you make the recipe, I’d love to know what you think and how you made it your own.
Peace and Love, Karista
Vintage Chicken Cacciatore
Ingredients
- 2-3 tablespoons ghee, plus 1 tablespoon extra-virgin olive oil
- 8-10 Boneless, skinless chicken thighs (about 2 thighs per person or 3 for a hearty eater)
- 1 medium leek, white part only, halved lengthwise, rinsed and diced
- ½ sweet onion, diced
- 1 medium carrot, diced
- 1 medium red, yellow or orange bell pepper, seeded and diced
- 3 cloves garlic, minced
- 3-inch spring of fresh Rosemary
- 3 medium sage leaves
- ¼ cup chopped Italian parsley, divided
- ½ teaspoon dried Oregano
- 1 ½ cups dry red wine (I used a chianti)
- 1 28 ounce can San Marzano whole tomatoes (including the liquid)
- ½ ounce dried porcini mushrooms, soaked in hot water until soft
- 10 cremini mushrooms, sliced
- ½ cup sliced green and/or black olives
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- Grated parmesan
Creamy Polenta
- 3 cups whole milk
- 2 tablespoons butter
- ½ -1 cup quick cook polenta (or according to package directions)
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Season the chicken thighs with salt and pepper.
- 2. In a Dutch oven or heavy bottom pot over medium high heat, add the ghee.
- 3. When the ghee is hot, brown the chicken thighs in batches. Be careful not to overcrowd the pot or the thighs won’t brown. (I can squeeze about 4-5 thighs in my Dutch oven) Transfer the chicken to a platter. The chicken will not be cooked through but should have a nice deep golden brown on the outside.
- 4. In the same pot over medium heat, adding olive oil if needed, add the leeks, onions, carrots and peppers. Cook the veggies until soft.
- 5. Then add the garlic, rosemary sprig, sage leaves, 2 tablespoons chopped Italian parsley and dried oregano and cook 1 minute longer.
- 6. Then stir in the red wine and tomatoes. Bring the liquid to a boil and then turn down the heat to a simmer.
- 7. Remove the porcini mushrooms from the hot water and chop. Add them to the veggies.
- 8. Then add the chicken thighs back into the pot, nestling it among the veggies and continue to simmer, partially covered with a lid, on low for about 15-20 minutes or until the chicken thighs are cooked through to 165F. internal temperature. Add a little water or chicken broth to the mixture if needed.
- 9. While the chicken is cooking, heat a skillet with 1 tablespoon ghee over medium high heat.
- 10. When the skillet is hot, add the mushrooms and cook until the mushrooms have released their liquid and the liquid has evaporated. The mushrooms will begin to brown.
- 11. Once they’ve browned, take the skillet off the heat and add them to the chicken along with the olives.
- 12. Give the stew a stir and season to taste with salt and pepper.
- 13. Then stir in the balsamic vinegar to bring all the flavors together.
- 14. Once the chicken is done, take the pot off the heat and cover with a lid. Let the chicken rest for about 10 minutes while you make the creamy polenta or make a salad. Resting the chicken will also allow more flavor to develop. This is excellent prepared the day before serving and then reheating day of serving.
To make the Creamy Polenta
- In a medium sauce-pan over medium heat add the three cups of milk and two tablespoons butter, stirring occasionally until the milk comes to a boil. Then add the ½- 1 cup of quick cook polenta, depending on the package instructions. Cook the polenta for 3-5 minutes and then take it off the heat. Stir in the parmesan cheese and season to taste with salt and pepper.
- Note: if using standard polenta follow the directions replacing the water with milk.
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