Grandma’s chicken cacciatore recipe, ingredients and method for a tasty traditional main course. Let’s prepare together the Tuscan chicken cacciatore, the grandma’s recipe for a main that tastes like home and family, just like Roast whole chicken in the oven with potatoes. Chicken Cacciatore or Chicken Florentine is a typical Tuscan recipe rooted in the peasant culinary tradition of the region. Although many claim its invention, it seems chicken cacciatore was born in Tuscany between the end of the 19th and the beginning of the 20th century, when chicken became the mainstay of peasant diets. Over time the recipe crossed the borders of its region of origin, becoming one of the classic recipes of Italian cuisine, almost on par with Pizza Margherita. For those unfamiliar with this delicious recipe: we are talking about pieces of chicken, browned in a pan with the aromas and flavors classic to grandma’s traditional cooking: onion, celery and carrot, then white wine, rosemary and bay leaf. A main course as easy and economical as it is flavorful, which can even become a holiday dish, especially for Christmas. Dipping bread into the delicious sauce is an essential gesture for a dish like this that brings joy, taste, color and serenity to the family. But don’t worry: if chicken cacciatore — though delicious — is not the recipe you want and you’d like other ideas on How to cook chicken, try Mediterranean chicken breast with onions and sun-dried tomatoes, or Beer-braised chicken in a casserole, or Roast chicken with potatoes and onions and White chicken cacciatore. Now to the kitchen, but before we start I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make grandma’s chicken cacciatore
- 3 lb 5 oz chicken
- 2 1/2 cups peeled tomatoes
- 2 stalks celery
- 2 carrots (medium)
- 2 yellow onions (medium)
- 1 glass (about 1/2 cup / 4 fl oz) white wine
- 4 leaves bay leaves
- 1 sprig rosemary
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil (I don't use it)
- to taste black pepper
- to taste parsley
Tools
- Pan large
Preparation of grandma’s chicken cacciatore
To make chicken cacciatore, start by peeling the celery, carrots and onions — I substituted fresh spring onions because I had no other onions — then cut everything into cubes.
Place the chicken, skin on, in a hot nonstick pan and let it brown over high heat (cover to avoid splatters) about 10 minutes per side. Once nicely browned, move the chicken to a separate container and add the vegetables to the same pan, where the chicken juices and fat remain. Add the peeled garlic and the rosemary. Let the vegetables brown, adding a little oil if needed — I avoid it because the chicken is already quite fatty. Sprinkle with a pinch of salt and let them soften over medium heat.
Place the chicken back on top of the vegetables, deglaze with the wine and wait for it to evaporate. Then add the peeled tomatoes cut into pieces and the bay leaves, pour in half a glass of water, and cook another 25–30 minutes over low heat. When the sauce has reduced and the meat is tender, the chicken cacciatore is ready. Finish with chopped parsley, remove the garlic, bay leaves and the rosemary sprig, let rest for ten minutes and serve.
Storage and tips
Chicken cacciatore is best enjoyed freshly made, but it can be prepared a few hours in advance and reheated thoroughly before serving. Leftovers should be refrigerated in a well-sealed, airtight container and reheated to a proper cooking temperature before consumption. High temperatures are essential to eliminate any potential bacterial contamination.
If you want to stay updated on my recipes, follow me also on:
Pinterest; Twitter, YouTube and TikTok.
From here you can return to the HOME and discover new recipes!
