Main Dish, Recipes

Chicken Cacciatore with Spaghetti

Chicken Cacciatore with spaghetti is a meal full of robust flavor and on the table in about an hour. If you’re craving Italian, this is the dish to try!

Cacciatore means “hunter” in Italian. In cuisine, it refers to preparing a meal “hunter-style”. This means using onions, herbs, tomatoes, bell peppers, and wine. A standard cacciatore is made with braised chicken or rabbit. Since this dish is traditionally served with bread or pasta, we decided to create Chicken Cacciatore with Spaghetti!

Can you freeze Chicken Cacciatore?

Absolutely! Once you have allowed your chicken and sauce to cook, place in an airtight container or freezer bag. Label and freeze for up to 3 months. When you’re ready to use, thaw overnight in the refrigerator. Warm in a high-sided skillet over low heat, occasionally stirring, until heated through. Make your spaghetti and serve.

How long can I keep leftovers in the refrigerator?

Your chicken cacciatore leftovers will be good for up to 3 days if kept in an airtight container in the refrigerator.

Chicken thighs in tomato sauce and seasoning to create Chicken Cacciatore

Chicken Cacciatore Ingredients:

  • ¼ cup extra virgin olive oil, divided
  • 1 medium red onion, diced
  • 4 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • Sea salt and black pepper, to taste
  • 10 ounces white mushrooms, sliced
  • 6 skinless, bone-in chicken thighs
  • ¾ cup dry red wine
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 2 14-ounce cans crushed tomatoes, with liquid
  • 1½ teaspoon fresh oregano (or ½ teaspoon dried)
  • 1½ teaspoon fresh thyme (or ½ teaspoon dried)
  • ¼ teaspoon crushed red pepper flakes
  • 1 16-ounce box spaghetti
  • ½ cup black olives, pitted
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • Parmesan cheese, freshly grated (optional, garnish)
  • Fresh parsley (optional, garnish)

How to Make Chicken Cacciatore:

Heat 2 tablespoons olive oil in a large, high-sided skillet over medium-high heat. Add the onion, garlic, pepper, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 4-5 minutes.

Reduce heat to medium and add another tablespoon of olive oil to the skillet. Add the mushrooms and cook, stirring frequently, until the mushrooms are golden brown and start to release their liquid, approximately 5-6 minutes.

Add the remaining olive oil and the chicken thighs to the skillet. Season with additional salt and pepper, as desired, and sear, approximately 3-4 minutes per side.

Pour in the red wine and deglaze the bottom of the skillet with a wooden spoon. Simmer until liquid is reduced by one half, approximately 3-4 minutes.

Add the tomato paste, red wine vinegar, crushed tomatoes, herbs, and crushed red pepper flakes. Season with additional salt and black pepper, as desired, and stir to combine. Cover and gently simmer until the chicken is cooked through and the sauce is thickens, approximately 25-30 minutes.

While the sauce is simmering, prepare the spaghetti according to the package instructions. Set aside and keep warm.

Remove the lid on the sauce and stir in the black olives, parsley, and basil. Serve immediately over the warm, cooked spaghetti with some additional parsley for garnish. Enjoy!

Chicken Cacciatore with Spaghetti Plated
Chicken Cacciatore with Spaghetti Plated

Chicken Cacciatore with Spaghetti

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

In under an hour, you can have an Italian dish on the table that is robust and full of flavor!

Ingredients

  • ¼ cup extra virgin olive oil, divided
  • 1 medium red onion, diced
  • 4 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • Sea salt and black pepper, to taste
  • 10 ounces white mushrooms, sliced
  • 6 skinless, bone-in chicken thighs
  • ¾ cup dry red wine
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 2 14-ounce cans crushed tomatoes, with liquid
  • 1½ teaspoon fresh oregano (or ½ teaspoon dried)
  • 1½ teaspoon fresh thyme (or ½ teaspoon dried)
  • ¼ teaspoon crushed red pepper flakes
  • 1 16-ounce box spaghetti
  • ½ cup black olives, pitted
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • Parmesan cheese, freshly grated (optional, garnish)
  • Fresh parsley (optional, garnish)

Instructions

Heat 2 tablespoons olive oil in a large, high-sided skillet over medium-high heat. Add the onion, garlic, pepper, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 4-5 minutes.

Reduce heat to medium and add another tablespoon of olive oil to the skillet. Add the mushrooms and cook, stirring frequently, until the mushrooms are golden brown and start to release their liquid, approximately 5-6 minutes.

Add the remaining olive oil and the chicken thighs to the skillet. Season with additional salt and pepper, as desired, and sear, approximately 3-4 minutes per side.

Pour in the red wine and deglaze the bottom of the skillet with a wooden spoon. Simmer until liquid is reduced by one half, approximately 3-4 minutes.

Add the tomato paste, red wine vinegar, crushed tomatoes, herbs, and crushed red pepper flakes. Season with additional salt and black pepper, as desired, and stir to combine. Cover and gently simmer until the chicken is cooked through and the sauce is thickens, approximately 25-30 minutes.

While the sauce is simmering, prepare the spaghetti according to the package instructions. Set aside and keep warm.Remove the lid on the sauce and stir in the black olives, parsley, and basil. Serve immediately over the warm, cooked spaghetti with some additional parsley for garnish. Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 597Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 167mgSodium: 651mgCarbohydrates: 43gFiber: 6gSugar: 11gProtein: 39g

This data was provided and calculated by Nutritionix on 4/26/2020

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Chicken Cacciatore with Spaghetti

4 Comments

  1. Rena Walter

    Yum! My family has always loved this!

  2. Edna Williams

    Chicken Cacciatore with Spaghetti sounds so good! Can’t wait to try this recipe! Thanks for sharing!

  3. Dana Rodriguez

    I have never had this. Sounds amazing!

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