Chicken Cacciatore for Two
Chicken cacciatore means “hunter’s style chicken.” Traditionally it was a rustic and humble one pot meal Italian hunters would make with whatever they had on hand, often wild game, mushrooms, herbs, and sometimes tomatoes if they were in season. Today, chicken cacciatore is beloved as a hearty and comforting dish that comes together easily, making it perfect for busy weeknights.
For chicken, I prefer thighs with the skin on. In Japan, skin on boneless thighs are easy to find, but in the United States I usually only see them in Asian grocery stores. That is why I often buy bone in thighs and remove the bones myself. You can cook the chicken with the bones if you like since it adds extra flavor, but I find boneless thighs much easier to eat in a saucy dish like this.
A little tip for cooking chicken skin is to start with a cold pan. It might sound unusual, but it works in the same way as cooking duck. As the pan heats up gradually, the skin slowly renders its fat and becomes very crisp. The key is patience. Do not move the chicken around while it is searing. Once the skin is deeply golden, it will release easily from the pan without tearing.
For flavoring, I kept things simple with just rosemary to make the dish more kid friendly, but oregano and a pinch of chili flakes would also be delicious. Two anchovy fillets add enough saltiness, but be sure to taste and adjust with extra salt if needed.
This recipe uses half a can of tomatoes, which is about 14 ounces. If you can, try to find San Marzano tomatoes. They are grown in the volcanic soil of southern Italy and are prized for their naturally sweet flavor, low acidity, and silky texture. They make the sauce taste like it has been simmering all day even though this dish comes together in under an hour.
Chicken cacciatore is hearty, fragrant, and comforting, with just enough elegance to feel special. Pair it with crusty bread, polenta, or pasta to soak up the sauce. You will want every drop!
Chicken Cacciatore for Two
Prep time 10 minutes
Cooking time: 30 min
Total 40 min
Serves 2
Ingredients
4 chicken thighs, skin on
14 oz canned whole tomatoes
½ onion, sliced
1 red bell pepper, sliced
1 pack (3.5oz) shimeji mushrooms, trimmed
4 cloves garlic, minced
1 tablespoon tomato paste
2 anchovy fillets
½ cup white wine
2 sprigs rosemary
Preparation
Remove the bones from the chicken thighs and trim off excess fat. Season both sides with salt and set aside.
Place the canned tomatoes in a bowl and crush thoroughly with your hands. Set aside.
In a Dutch oven, place the chicken skin side down. Turn the heat to medium high and cook until the skin is golden brown, about 5 minutes. Flip the chicken and cook for another 3 to 4 minutes, until the meat is nearly cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the onion and bell pepper. Stir and cook until softened. Add the mushrooms and stir, then add the garlic. Push the vegetables to the sides of the pot to make space in the center. Add the tomato paste and cook for about 1 minute before mixing it in with the vegetables. Add the anchovy fillets and stir well.
Pour in the crushed tomatoes and stir. Add the rosemary. Once the tomatoes are simmering, return the chicken thighs to the pot and cover with a lid. Simmer for 15 to 20 minutes.
Serve with polenta, rustic bread, or pasta.