Tender and Delicious Italian chicken cacciatore recipe also with slow cooker – Today, we prepare the Chicken Cacciatore typical Tuscan recipe together. Chicken cacciatore is tender and delicious to taste. Chicken is one of the most consumed meats in the world. Whether it is whole chicken cut into parts, whether it is only the thighs or over-thighs, or whether it is for chicken breasts, this not-too-fatty white meat is very appreciated by practically everyone, young and old.
Chicken cacciatore is a traditional recipe that reminds us of our grandmothers and the territory. In fact, as I wrote before, it is a typical Tuscan recipe and some think that it is called so because garlic and rosemary are used, two aromas that hunters used to cook game, whose meat has a very intense smell and flavor.
In this post we see the traditional recipe cooked with a pan and also the slow cooker recipe, but always Italian and authentic.
Chicken alla Cacciatore: a Tuscan recipe
In Tuscany, we know the great cooks are not only housewives but also their husbands, great hunters who become chefs able to transform rustic ingredients that come from their territory into delicious dishes and traditional recipes that we pass down from father to son or from grandmother to grandson as in my case. Oh yes because Aunt Cla is particularly fond of Tuscany, raised with a grandmother who comes from this beautiful region of Italy whose colors are mainly blue and white of the sea, red for the good wine that is produced and all shades of green for its beautiful hills and a very special extra virgin olive oil and renowned all over the world.
There are many delicacies of this magnificent region of central Italy, from first courses with soups, legumes or stuffed pasta. Often some cities in the region are distinguished by very precise culinary specialties such as, for example, caciucco in Livorno, wild boar in Pisa and tordelli in Lucca. We have chosen the chicken cacciatore, which represents a bit of the whole region, allows us to retrace with our palate an ancient flavor that, precisely because of its simple execution and for the result so tasty, has crossed the borders of the region to become a classic of Italian cuisine.
What to do or see in Tuscany?
When you mention Tuscany, you immediately think of the beautiful cities of art such as Florence, Siena, Pisa, and Lucca. Or think of medieval cities such as San Giminiano, a small town in the province of Siena known for its many towers.
Volterra, in the province of Pisa, a city with archaeological remains dating back to the Etruscans. Do not forget Montepulciano medieval town surrounded by vineyards, in fact it is known for its excellent red wine.
And if I tell you Viareggio? Don’t you think about the famous carnival? Tuscany is mainly hilly and mountainous, rich in farms that offer their guests accommodation, catering and tasting of genuine products that come directly from the territory. They are called farmhouses but they are hotels in all respects, the hospitality is really excellent. Even the coasts of Tuscany offer tourists wonderful beaches with bathing facilities where you can relax and spend a wonderful holiday.
FAQ: Useful things to know about chicken and our chicken cacciatore recipe
Here are some questions and curiosities about chicken meat, how to recognize good quality meat so your dishes will be great, and also how to store in the fridge or freezer.
Can I make chicken cacciatore using only chicken breast?
Certainly, you can use the cuts you prefer. Just keep in mind that the meat of the chicken breast has very little or no fat, so the cooked chicken will be less soft but certainly just as tasty. If you decide for this meat cut, add a little more liquid and check the cooking more often.
What is the difference between white chicken and yellow chicken?
The meat of the chicken is actually white or yellow, so let’s make a distinction between farmed chicken that you find in the supermarket and in large retailers, this chicken will have white meat. If, on the other hand, the meat of the chicken is on the yellow then it is a free-range chicken, raised on the ground usually in small farms that we can also find close to home if we live in small rural villages. On the contrary, if we live in a big city we can decide to make our purchase in a butcher shop instead of the usual supermarket, it will be easier to find a chicken with smooth skin, firm meat, and above all you can observe the legs, they must not have ‘scales’ because it would be too old a chicken. Paws must be smooth.
How to clean a free-range chicken?
Free-range chicken is often sold whole so, depending on the recipe we have to prepare, we must decide whether to cut it into pieces. If you bought a whole free-range chicken you will first have to remove the feathers, head and legs; In general, however, the food industry facilitates the task by selling ready-made chicken, often even with the entrails already removed. At this point you can engrave in the tail holder, make a vertical incision along the belly. Free the neck from the skin and detach it from the trunk with a firm movement. Now you can cut it into pieces starting from the wings, thighs and under thighs, the torso you can cut it into two or four parts.
To simplify our work, we can also ask the butcher to prepare the chicken cut into pieces.
How to degrease chicken before cooking?
The meat of the chicken is very lean, the fat is found in the skin, especially in the parts of thighs, thighs and wings. The chest is almost devoid of it. So what to do with the skin of the chicken?
We will make a distinction in our preparations: we will leave the skin in traditional cooking while in cooking with our CHUP CHUP we will remove the majority so that the result in both preparations will be not only tasty but also absolutely healthy.
Chicken how long in fridge? Chicken how many days in fridge? How long does chicken meat in the freezer last?
If by chance you have a leftover chicken already cooked, yes, you can put in a container with a lid and freeze, keep in mind that we have prepared our delicacy with fresh meat, not thawed, so after cooking you can store it in the freezer from 2 to 6 months. Remember, however, that the longer you keep it in the freezer the more it loses taste and properties so it is better to consume it as soon as possible.
How do you freeze chicken?
Let’s immediately distinguish between cooked meat and raw meat. To freeze raw meat you can put it in a container that goes well in the freezer and cover with the lid. If you do not have many containers you can always buy food bags suitable for freezing, these are very practical also because you find them in various sizes and in the freezer they take up little space. However, I recommend that you do not overlap the bags as soon as you put them in the freezer, put them side by side. When the meat is frozen then you can overlap them.
If you want to freeze chicken meat already cooked, I advise you to use containers with a lid, so that the consistency of the meat does not change.
How to understand if the chicken is of quality?
We have several ways to recognize a good quality chicken, starting with the appearance of the skin, it must be moist and pink glossy. Then it must not give off any odor. If you go to a trusted butcher you could ask the meat’s origin and the animal’s age.
How to cook chicken that stinks?
Keep in mind that chicken meat has no smell so if you open the package and feel a strong smell, or even while cooking, better throw the meat, unfortunately it is spoiled. Cooking and eating this meat puts your health and that of your guests at risk as spoiled chicken meat can be contaminated with bacteria.
How do you know if the chicken is cooked?
The meat of the chicken is pink, after the time indicated by the recipe engrave with a knife in a part a little thick; If you see that it has lost its typical pink color it means that the meat is well cooked. You can serve the dish.
What happens if you eat undercooked chicken?
As I told you before, chicken meat could be a conductor of bacteria harmful to our body such as Escherichia coli. This beat causes our body diarrhea, vomiting and abdominal cramps. Pay close attention to the cooking time and nothing will happen.
When cooking chicken, should I wash first?
Chicken meat can contain bacteria that are dangerous to our body, but they disappear after a good cooking. Keep in mind that, if you want to wash the whole chicken you can do it, after such an operation remember to wash and sanitize the sink well. Then change the sponges you used. Wash your hands well as soon as you’re done.
When is chicken no longer good?
Chicken meat is no longer good if it smells bad or, even worse, if it has changed color.
How long does chicken meat last in the fridge?
If the meat is raw it will last only 1 day. If already cooked, however, it can last 3/4 days in a container with a lid
How do you soften a chicken that is too hard?
Remove it from the fridge about 15 minutes before cooking, you will avoid the thermal shock that hardens the meat. Be sure to cook it well, if it is too hard sometimes it means it is still raw. If you cook the chicken breast on the grill or griddle, as soon as it is cooked cover it with a little aluminum foil for a couple of minutes before serving, the moisture that is created softens the meat.
What is meant by free-range chicken?
Ruspare is the Italian verb that indicates the freedom of animals to scratch, indicates freedom, open air. The free-range chicken is raised in a very traditional way with natural and genuine foods, not with feed or in cages.
How to tell if the chicken is free-range?
When you buy it, the meat tends to be reddish or yellow. If smelling raw meat you seem to smell fish is not free-range, but bred with feed. When you cook it the free-range chicken takes longer to be well cooked and the meat comes off the bones with more difficulty, but it is tastier.
Chicken how long to cook in the pan?
The chicken meat is very tender; therefore in about 20 minutes it is well cooked. Recipes usually indicate the time suitable for the type of cut you are preparing.
How do you usually cook chicken? What is the best way to cook chicken?
It depends on the cut of chicken you need to cook. Any whole chicken can be done on a spit; cut into parts, it can be grilled, stewed, or cacciatore style as we will do it together today.
You can make escalopes of the breast, with lemon for example, or you can flambé it, flour the various pieces of chicken breast, cook them in a pan with a bit of oil or butter, as soon as it reaches the cooking point add a small glass of Brandy and, away from the stove, light the Brandy and let it evaporate. Indeed a very scenic effect but also a truly unique taste.
Finally, I’ll tell you that the chicken wings, floured and fried, are an absolute delight. As you can see, you can cook chicken meat in so many ways.
How to cook chicken for beginners? What is the easiest method of cooking a chicken?
If you are a beginner I recommend starting with chicken breast, which is certainly simpler because you can prepare scallops. Here are the various steps for cooking delicious scallops.
Take the chicken breasts and slice them into slices, you decide the thickness. Now dip them in flour. Put some extra virgin olive oil in a pan and, if you want, a knob of butter. Melt the butter and add the chicken breast fillets.
Brown on both sides and then add half a glass of white wine or lemon juice. Adding salt makes the liquid evaporate and you can serve delicious scallops, tender and tasty. Remember, however, that even if you are a beginner in the kitchen, you can try making our chicken Cacciatore; trust me, it will be really simple and, above all, it will give you the confidence to follow the step-by-step explanation.
Should you cook chicken quickly or slowly?
Fast or slow cooking depends on various factors and recipes. If you make grilled chicken the cooking will be quite fast, if you have to make a stewed chicken or a casserole like our recipe, you can choose, in a pan it will be quicker but you have to stop at the stove to check from time to time.
If you use the Slow Cooker you can choose slow cooking and enjoy the day to find a good dish ready and cooked.
What is the healthiest way to cook chicken?
Cooking such as grilled and stewed are healthy; frying is more caloric.
What are 3 ways to cook chicken?
If we were to make a “ranking” of the types of cooking for chicken meat, we should think that each of us has different tastes. Grilling, frying, and stewing are types of cooking that everyone usually enjoys.
Some people like baking, you can cook chicken in the oven, but you have to pay attention to the liquid you put in the pan so that it doesn’t dry out too much; remember to cover for the first half of the time required by the recipe, and then once you remove the cover you must check often and turn the pieces so that they brown well on all sides.
How can I tenderize chicken cooked?
If the chicken meat still seems too tough after cooking, it means that it is not cooked enough. Add a little water or broth and continue cooking until it reaches the softness you desire.
Can you freeze chicken cacciatore? Can chicken cacciatore be frozen?
Of course, if you have some pre-cooked meat left over you can put it in a container with a lid, add a label with the cooking date and freeze. You can keep it for up to a maximum of two or three months. Remember, however, that it will lose some of its properties and taste.
Chicken Cacciatore recipe of Grandma and Slow Food
We prepare the chicken cacciatore with the traditional recipe that takes a little more time but with a fabulous result. We will also make a small variation, add an ingredient, and use an appliance that allows us to save time without giving up these ancient flavors. Also, in this case, I do not want to reveal anything. Now we go to the kitchen and start
Chicken Cacciatore recipe of Grandma in a pan
The grandmother is an important figure in Italian families, her secrets in home life turn out to be real resources. His recipes are always simple genuine with a result that always pleases and conquers everyone, young and old. Our chicken cacciatore recipe was part of the Sunday menu or some special occasion.
Ingredients
I write you the ingredients for 6 people; If you have a large family it will be fine, if you have guests you will surprise them, if you are less for dinner well, isn’t it often said “appetite comes with eating”?
Chicken cacciatore recipe: ingredients for 6 people.
- 1.5 kg chicken in parts (3-4 lbs)
- 80 gr celery (1/4 cup or 2.8 oz)
- 100 gr onion (2/3 cup)
- 100 gr carrots (2/3 cup)
- Rosemary 1 sprig, Bay leaf 4/6 leaves
- Garlic 2 cloves
- Extra Virgin Olive Oil 40 gr (2 tbsp)
- 300 gr tomato sauce or pulp (1 1/4 cup or 10 oz). You can also make it fresh at home. That’s how: 1 Homemade salsa recipe tomato sauce how to make?
- White wine 200 ml (7 oz)
- Fresh parsley 2 tufts
- Salt and vegetable broth to taste
Preparation chicken cacciatore original recipe
I’ll explain the step-by-step process to make the recipe for chicken cacciatore
- 1.1 Using a cutting board, cut the vegetables, carrots, celery, garlic and onion into small cubes and add the rosemary
- 1.2 Take a pan and put the oil.
- 1.3 Now pour the vegetables into the pan.
- 1.4 Only at this point turn on the flame and brown the vegetables 1 minute
- 1.5 Now put the chicken and bay leaf on top of the vegetables
- 1.6 Cover two minutes to brown on one side, remove the lid and turn the chicken to brown one minute on the other side.
- 1.7 Turn the chicken pieces again and add the white wine to deglaze
- 1.8 Let the wine evaporate a little
- 1.9 Dilute the tomato sauce with previously prepared vegetable broth, just one glass per hour will suffice, mix gently with a spoon.
- 1.10 Cook for 20 minutes, checking the liquid level from time to time, add some broth if you see it too dry.
- 1.11 Continue cooking for another 15 minutes at least, at which point add the finely chopped parsley. Two more minutes of cooking with the lid and our dish is ready.
Chicken Cacciatore with olives
For all olive lovers, I propose a variant to the original recipe. In fact, you can prepare chicken cacciatore with olives by adding a simple step. What you have to do is follow the steps of the recipe that I explained before and in addition carry out the following procedure.
- 1.12 Add 15-20 minutes before the end of cooking the olives, a handful or two.
I leave it to you to choose what kind of olives to add as long as they are small tasty olives and possibly with their core because this indicates that industries treat them less. I also add to avoid if you can pitted black olives or those in slices also in this case because they are treated industrially and this takes away their original flavor and also their consistency, they would become too soft in cooking.
Baked chicken cacciatore
Are you a lover of baked preparations? Actually many foods prepared in the oven are very good and I must say that there are foods that lend themselves to this type of cooking; Chicken cacciatore is not among them. If you are thinking of cooking baked chicken cacciatore, I suggest you focus instead on pan-fried preparation. Do not believe that it is not within your reach and it is easy to do. Why am I giving you this advice? Because the chicken cacciatore is a dish that must remain soft, with a sauce that would disappear or dry out too much if prepared in the oven.
If you thought of opting for baking because you like to prepare all the ingredients in a baking dish and then bake them, waiting in peace for the time provided by the recipe, I propose another valid alternative that works in a similar way to baking. I’m referring to the preparation of Slow Food, have you ever heard of it? In order to prepare Slow Food food you need the following appliance. Below is our Amazon-sponsored link where you can buy it in case you don’t already have it.
As for the procedure, go to the subtitle related to the preparation of Chicken Cacciatore in Slow Food.
Slow Food chicken cacciatore recipe
Here we are at this point where we use the Slow Cooker. An appliance that is spreading in our kitchens since it allows us to cook the chicken cacciatore recipe and many other dishes that require a long cooking over low heat in slow food.
Attention, this is not a multifunctional food processor, as you will see our CHUP CHUP cooks food with only two temperatures, high or low. We can decide the cooking times but also decide the moment of ignition so that the recipe ends at the right time for us, whether it is our arrival home or the arrival of our guests. It will be like having a cook waiting for you at home with lunch or dinner ready.
You may ask: why rely on slow cooking when most of us are always in a hurry and have little time to devote to preparing our own food?
The real question, however, is: why give up traditional foods or ancient flavors that require slow cooking? For example, we talk about roasted braised stews and also our chicken cacciatore recipe.
Why would we have to give up these flavors for ourselves or our guests because of our hectic lives?
Or imagine how wonderful it is to come home after a long day and find a good first course, fresh vegetables already cooked, or even just rice, white, wholemeal or black Venus that accompanies your Pokè, new “Hawaiian” sushi that is so fashionable.
The choice to use our CHUP CHUP comes from the desire not to give up ancient flavors, to those dishes that require so much preparation and cooking time, but sometimes let’s admit it, we do not have all this time. The pot is made of oval-shaped ceramic, the lid is made of glass, so you can check every now and then. When it is finished cooking, it keeps the dish warm. You can cook everything from soups to meat to fish, rice and, do not be surprised, you will also find desserts in the recipe book. So we do not give up good food; instead of speeding up the time with ready meals or “fast food”, we lengthen the times, and therefore it will be our CHUP CHUP to take care of the cooking of our preparations. Let’s see together how to do it.
Ingredients chicken cacciatore Slow Food recipe
I give you the ingredients for two people because it will be easier to add in case you are more.
Chicken cacciatore slow cooker recipe: ingredients for 2 people.
- Skinless chicken 800 gr (2 lbs)
- Extra virgin olive oil 25 gr or 1.5 tablespoons (1.5 tbsp)
- White wine half a glass (1/2 cup or 4 oz)
- Onion 1 small
- Garlic 2 cloves
- Celery 50 gr (1/4 cup or 1.7 oz)
- Carrot 50 gr (1/4 cup or 1.7 oz)
- Tomato sauce 300 gr (1 1/4 cup or 10 oz). You can also make it fresh at home. That’s how: 1 Homemade salsa recipe tomato sauce how to make?
- Parsley 1 sprig
- Bay leaf 2 leaves
- Salt to taste
Preparation chicken cacciatore slow food recipe
Follow the following chicken cacciatore recipe preparation step by step, and you will have an excellent result.
- 2.1 Cut the vegetables into cubes,
- 2.2 Put the oil on the bottom of the slow cooker
- 2.3 Now put the vegetables you cut
- 2.4 Put the chicken pieces on top of the vegetables
- 2.5 Now put the tomato sauce, the rosemary needles, and the bay leaf.
- 2.6 Add white wine.
- 2.7 Now set the cooking. I set 4 hours of cooking at low temperatures.
- 2.8 Close and let our CHUP CHUP do the rest.
As promised, you are free. Do you want to go to the gym? Do you have an appointment with your friends? Or is it morning and you have to go to work? Well, don’t forget that you can program the CHUP CHUP to turn on and schedule the cooking.
- 2.8 After the time, here is what the chicken cacciatore looks like:
- 2.10 The dish is ready. You can put it on the plate, put it on top of the finely chopped fresh parsley
Full menu for our chicken cacciatore recipe
What can you accompany chicken cacciatore with? You have so many possibilities depending on the season you prepare it.
Now that it is summer you could serve it with boiled potatoes cut into slices seasoned with salt extra virgin olive oil and if you want fresh parsley finely chopped. Or you could prepare rice “pilaf”, white rice boiled and seasoned with only a little extra virgin olive oil. You could make some toast.
If you prepare it in winter, why not accompany it with a little bit of polenta?
I leave it to you at your choice.
Now I wish you good food…. By Aunt Cla
Chicken cacciatore pasta
Chicken Cacciatore pasta is not an Italian food or recipe. The Italians don’t know this recipe, they don’t cook it and if you speak to an Italian about chicken cacciatore pasta he can only look at you in a strange way. No Italian would cook that kind of pasta and probably someone would also laugh about this insane idea.
Anyway, there are other recipes you can cook if you have at home some Italian chicken cacciatore that you cooked and you didn’t finish. Let’s see together one idea by Zia Cla.
What would an Italian do when he has some chicken Cacciatore left over? A great choice is to make some rice pilaf and stir-fry it with the leftover gravy from the chicken. A drizzle of extra virgin olive oil, finely chopped fresh parsley and you will have a single balanced dish.
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Italian chicken cacciatore recipe also with slow cooker: post in other languages.
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Here is the Pinterest folder containing our chicken recipes:
