Tag Archives: One pot Italian chicken

Italian Chicken Cacciatore

One-Pot Italian Chicken Cacciatore

One-Pot Italian Chicken Cacciatore

Best Kathy Twitter Pic edited for blog Italian Chicken Cacciatore 

A delicious and easy-to-make family dinner. Try it tonight!

Try One-Pot Italian Chicken Cacciatore  for YOUR Italian Dinner Tonight! 

The recipe title, “One-Pot Italian Chicken Cacciatore,” refers to a type of meat stew made in Italy, presumably when a hunter would bring home a fresh catch. Or possibly, the hunter himself would make this stew with the one pot he had on hand while out in the forest. Exactly where the title comes from is no longer known, and many delicious variations of chicken stew are called “alla cacciatore”—meaning “as a hunter would make”—in Italy today.

For our Italian chicken cacciatore recipe, a whole cut chicken is cooked in one large skillet, using olive oil and fresh summer tomatoes and peppers. Although this dish started out “back in the day” as a stew (in cooking terms, a fricassee), I’ve omitted the flour to make less of a gravy and instead a light, fresh “sauce.” By taking the chicken out of the pot after browning and then putting it back in to finish cooking, the amount of chicken fat in the dish is reduced. I like mushrooms, which I often add to the dish as well.

Hearty, crusty Italian bread makes a perfect accompaniment to Italian chicken cacciatore, although I have to admit that my family does not follow the proper Italian food “rules” when it comes to this dish. If you’ve been to Italy, you know them: the first course (il primo) is pasta, risotto, or gnocchi, and the second course (il secondo) is the meat—all by itself in a sauce or gravy. Fresh vegetables are abundant in Italy, but in Italian restaurants, they must be ordered as a side dish (contorno) during the second course.

Like good Italian-Americans, we eat our chicken with the pasta on the side and cover both in sauce. Add Parmesan cheese if you like, but only to the pasta! I hope your family enjoys this recipe as much as mine does.   —Kathryn Occhipinti


One-Pot Italian Chicken Cacciatore 

Ingredients

1 frying chicken, cut into 2 breasts, 2 thighs/legs, 2 wings
(or any chicken with breasts and thighs of similar size)
approximately 1/4 cup olive oil, and more as needed
2 cloves of garlic, crushed
3/4 cup Italian dry white wine
1 large medium onion, sliced thickly
2 bell peppers (1 green and 1 red preferred), sliced lengthwise
11 (15 oz.) can tomatoes or fresh tomatoes, coarsely chopped, in liquid
6–8 cremini (baby portabella) mushrooms, sliced lengthwise (optional)
(quickly rinsed, gently rubbed dry with a paper towel, stem trimmed)

1/2–1 cup good chicken stock, or water
2 sprigs of Italian flat-leaf parsley (chop off leafy parts and reserve; tie stems in a small bundle)

Full Method

(*Scroll to the end of this section for an abbreviated method for an even quicker weeknight dinner.)

Rinse the frying chicken inside and out, pat dry, and cut into pieces. Reserve the back for chicken soup to be made at a later date!

Sprinkle chicken lightly with salt and freshly ground black pepper.

Use a large, shallow pot, Dutch oven, or skillet to cook all ingredients over medium high heat as follows:

Pour olive oil into your pot or skillet to coat the entire bottom of the pot with a thin layer of oil, using approximately 1/4 cup of olive oil.

Add 1 of the cloves of crushed garlic and cook under low heat until it softens and adds flavor to the olive oil, but do not brown.

Remove garlic.  Raise heat to medium high.

When the oil has heated, add chicken to the pan skin side down, keeping each piece separate from the other. Let cook without moving the chicken for a few minutes. Lift up one of the chicken pieces gently to check. When the skin has browned lightly, turn chicken pieces once and cook about 5 minutes more.

Remove the chicken to a plate. Pour off any rendered chicken fat and a couple more tablespoons of olive oil so pan is coated lightly.

Add the second piece of crushed garlic, the onions, and the peppers and sauté until all vegetables have softened a bit but have not cooked.

Add the white wine and boil off about 1/2 of the wine. While the wine is boiling, use a wooden spoon to scrape off any browned bits that have stuck to the pan while the chicken was browning.

Add the chopped tomatoes with their juices, bundled fresh parsley stems and optional sliced mushrooms. Then add a few pinches of salt and a few grinds of pepper.

Add enough chicken stock or water to almost cover the chicken and vegetables.

Chicken in Marsala Wine
Browned chicken with vegetables and Marsala wine cooking on the stove top.

Cover the skillet, leaving the lid slightly ajar, and cook on medium low heat about 30–40 minutes. The liquid should be simmering but not boiling in order to give a nice consistency of the vegetables and retain their shape. Turn the chicken over a few times gently as it cooks, to ensure even cooking, and add more water as needed. (Additional cooking time will depend on how cooked the chicken was initially, of course.)

Test the chicken to make sure it is cooked through by cutting a slit into one of the breasts. When the chicken is done, the juices should run clear. Just before the chicken is cooked through, you may want to uncover to boil off any excess liquid.

Italian chicken cacciatore
Chicken Cacciatore simmering on the stove top.

This dish is not quite a chicken stew,** and the “sauce” it yields will usually be a bit thin, because we have not added flour as a thickener.

Taste the sauce, and adjust salt and pepper before serving. Remove the parsley stems.

Place the chicken pieces on a large platter or on individual plates. Garnish with fresh parsley leaves.

The “sauce” can be served over the chicken and the dish eaten accompanied by bread, like a stew. But as I’ve noted above, I have to admit that here in America, my family breaks the “pasta first course and meat second course” rule and serves this chicken dish together with pasta. I think that this dish is a great way to introduce children to how delicious fresh vegetables can be. But only put grated Parmesan cheese on your pasta—not the chicken, please!

*Abbreviated Method

With this method, the chicken can be cooked on the stove top, with a large, deep skillet, or started on the stove top and finished in the oven with an oven-safe pot.

(Note: It is not  traditional Italian to cook onions and garlic without softening them first in olive oil, but when simmered in hot, salted liquid, onions and garlic will mellow and add a sweet flavor to the sauce.)

Put 1/4 cup olive oil, crushed garlic, sliced onions, sliced peppers, tomatoes and their juices, optional sliced mushrooms, and parsley stalks into your cooking pot of choice. Sprinkle with salt.

Place the chicken, washed, patted dry, and sprinkled with salt and pepper, on top of the vegetables.

Add enough water or stock to just cover the chicken and vegetables. (Omit the white wine in the ingredients list.)

Cook on stove top over high heat to bring the liquid to a boil, then reduce heat and simmer, on the stove top or in the oven at 350° until done, about 40–60 minutes. Turn chicken and mix vegetables so all remain in liquid every 15 minutes or so while the chicken is cooking. Add more liquid as necessary. When the chicken is cut with a knife, the juices should be clear when the chicken is cooked through to the proper temperature.

Plate chicken and vegetables in their juices and serve with bread or pasta on the side, as given in the first method.

Italian Chicken Cacciatore
Chicken Cacciatore served with pasta and sauce from the pot.

**In a stew meat is cut up, sautéed, and braised, with flour as a thickener. In this recipe, we use a generous amount of healthy olive oil. If you want to decrease the amount of fat, the same methods can be followed with skinless, bone-in chicken, browned for a shorter time initially.

Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

One-Pot Italian Chicken Cacciatore

Chicken in Marsala Wine Italian Style

One-Pot Italian Chicken in Marsala Wine

One-Pot Italian Chicken in Marsala Wine

Best Kathy Twitter Pic edited for blog Italian Chicken in Marsala Wine 

A delicious and easy to make family dinner. Try it tonight!

Try One-Pot Italian Chicken in Marsala Wine for YOUR Dinner Tonight! 

The recipe title, “One-Pot Italian Chicken in Marsala Wine” sounds rich… and it is! But it is also so easy to make! I am told that for many years in Italy, only relatively wealthy families had ovens (in the day of my great grandparents). As a result, many wonderful Italian meals were developed that could be made entirely on the stove top. This actually fits perfectly with the lifestyle we live today.

In this chicken in Marsala wine recipe, a whole cut chicken is cooked in one large skillet along with the wine and few other ingredients until a silky gravy forms. This hearty and fulfilling dish can be made during the week or served when friends are over on the weekend. Hearty, crusty Italian bread makes a perfect accompaniment. Add a salad or vegetable side dish (contorno) if you like.

So get out the largest skillet you have, and try our chicken in Marsala wine dish for your family tonight. I’m sure you won’t be disappointed! —Kathryn Occhipinti


One-Pot Italian Chicken in Marsala Wine 

Ingredients

1 frying chicken, cut into 2 breasts, 2 thighs/legs, 2 wings
(any chicken with breasts and thighs of similar size)
up to 1/4 cup olive oil, as needed
1 small onion, minced
1 clove garlic, crushed
2 strips guanciale (bacon from cheek of pig) or
2 strips prosciutto, chopped
3/4 cup Marsala wine
8 oz. cremini mushrooms
1 (15 oz.) can chopped tomatoes or
canned or fresh cherry tomatoes
2 sprigs of Italian flat-leaf parsley, chopped coarsely

Method

Rinse the frying chicken inside and out, pat dry, and cut into pieces. Reserve the back for chicken soup to be made at a later date!

Sprinkle chicken lightly with salt and pepper.

Use a large, shallow pot, Dutch oven, or skillet to cook all ingredients over medium high heat as follows:

Pour olive oil into your pot or skillet to coat the entire bottom of the pot with a thin layer of oil, using  about 1/4 cup of olive oil. Heat oil over medium high heat (do not let the oil smoke or flavor will be lost).

Add chicken to the pan skin side down, keeping each piece separate from the other and cook without moving the chicken for a few minutes, until the skin has browned and some of the fat from under the skin has been rendered.

Turn chicken pieces once and cook about 5 minutes more.

Remove chicken pieces to a platter and cover with foil to keep warm.

Pour out excess oil/fat from the skillet. Add fresh olive oil if necessary to coat the bottom lightly again.

Into the skillet, add the chopped onion, crushed garlic clove, and guanciale or prosciutto. Cook until the onion has softened.

Add Marsala wine and turn the heat up to high briefly to boil off alcohol while scraping the bottom of the pan with a wooden spoon to release chicken bits that will help flavor the sauce. Lower heat and continue to boil off alcohol until about 50% of the Marsala wine remains in the pot.

Put the chicken back into the skillet and add tomatoes (with the juices in the can), mushrooms, and parsley. Add enough water, so the chicken and vegetables are almost completely covered.

Chicken in Marsala Wine
Browned chicken with vegetables and Marsala wine on the stove top

Cover the skillet and cook on medium high heat until the chicken is cooked through, adding more water as needed, about 15 to 30 minutes (this will depend on how cooked the chicken was initially, of course).

Chicken in Marsala Wine Italian style
Italian chicken in Marsala wine with tomatoes added, cooking on the stove top

If the sauce is too watery at the end of cooking time, remove the lid and boil off some liquid gently. The sauce should be fairly thick.*

Taste, and adjust salt and pepper before serving.

Place the chicken pieces on a large platter or on individual plates. Pour on the sauce and serve with rustic Italian bread.

Italian Chicken in Marsala Tomato Sauce
Italian chicken Marsala served with a side of bread

*This method is a fricassee of chicken (a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce), so the sauce will be a little fatty. If you want to decrease the amount of fat, the same method can be followed with skinless, bone-in chicken cooked for a shorter time initially.

Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

One-Pot Italian Chicken in Marsala Wine