Giada De Laurentiis Makes Chicken Cacciatore
Giada De Laurentiis Makes Chicken Cacciatore is a medium Italian recipe that serves 4. 350 calories per serving. Recipe by Food Network on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $31.10 total, $7.78 per serving
Ingredients
- 4 pieces Chicken Breast (bone‑in, skin‑on)
- 4 pieces Chicken Thigh (bone‑in, skin‑on)
- 0.5 cup All-Purpose Flour (for coating the chicken)
- 2 tablespoons Olive Oil (regular olive oil for browning)
- 1 teaspoon Salt (to season chicken and vegetables)
- 1 teaspoon Freshly Ground Black Pepper (to season chicken and vegetables)
- 1 large Onion (roughly chopped)
- 1 large Red Bell Pepper (roughly chopped; can use green if desired)
- 3 cloves Garlic (minced)
- 28 oz Canned Chopped Tomatoes (full‑fat canned tomatoes)
- 0.5 cup White Wine (dry white wine, such as Pinot Grigio)
- 1 cup Chicken Broth (low‑sodium)
- 1 teaspoon Dried Oregano (lemony, earthy)
- 1 tablespoon Capers (rinsed, drained)
Instructions
Season the Chicken
Pat the chicken breasts and thighs dry, then season both sides generously with salt and freshly ground black pepper.
Time: PT5M
Coat with Flour
Place the flour in a shallow dish and lightly dredge each piece of chicken, shaking off excess.
Time: PT3M
Brown the Chicken
Heat the sauté pan over medium heat, add olive oil, then add the chicken skin‑side down. Cook until golden brown, about 4‑5 minutes per side, then flip and brown the other side. Transfer chicken to a plate.
Time: PT10M
Temperature: medium heat
Prep the Vegetables
While the chicken browns, roughly chop the onion and red bell pepper, and mince the garlic cloves.
Time: PT5M
Sauté Aromatics
Add a little more olive oil to the pan if needed, then add the onion, bell pepper, and a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent, about 3‑4 minutes. Add the garlic and cook another 30 seconds, being careful not to let it burn.
Time: PT5M
Temperature: medium heat
Build the Sauce
Stir in the canned chopped tomatoes, white wine, chicken broth, dried oregano, and capers. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pan, then reduce heat to a simmer for 1 minute.
Time: PT5M
Temperature: medium heat
Simmer the Chicken
Return the browned chicken pieces to the pan, skin side up, ensuring they are partially submerged in the sauce. Cover and let simmer for about 20 minutes, or until the internal temperature reaches 165°F (74°C) and the meat is tender.
Time: PT20M
Temperature: low simmer
Finish and Serve
Remove the lid, check seasoning, and let the sauce reduce a minute if it looks too thin. Serve hot, spooning sauce over the chicken. Optional: garnish with fresh parsley.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Gluten‑containing, Dairy‑free, Nut‑free
Allergens: Wheat (flour), Sulfites (wine)
Ingredient Substitutions
- Instead of All-Purpose Flour: Cornstarch, Rice flour
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Onion: shallot
- Instead of Red Bell Pepper: yellow bell pepper
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Canned Chopped Tomatoes: fresh ripe tomatoes, diced
- Instead of White Wine: chicken broth, white grape juice
- Instead of Chicken Broth: vegetable broth
- Instead of Dried Oregano: Italian seasoning (1 tsp)
- Instead of Capers: green olives, chopped
Equipment Needed
- Large Sauté Pan or Dutch Oven
- Tongs
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden Spoon or Silicone Spatula
- Plate for Resting Chicken
- Ladle (optional)
Critical Steps — Do Not Skip
- Seasoning and flour coating of the chicken
- Browning the chicken to develop flavor
- Preventing garlic from burning during sauté
- Simmering chicken until fully cooked without drying out
Chef Tips from the Video
- Pat the chicken dry before seasoning for better browning.
- Use a splash of wine to deglaze the pan and capture all the caramelized bits.
- Rinse capers briefly to remove excess brine if you prefer a milder tang.
Troubleshooting
Sauce is too thin
Uncover the pan and simmer an additional 5‑7 minutes to reduce the liquid.
Chicken is dry
Make sure the chicken is only browned, not cooked through, before adding to the sauce; finish cooking gently in the simmering sauce.
Garlic burned
Add garlic after the onions have softened and keep the heat at medium; stir continuously for the last 30 seconds.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The tomato‑wine sauce can be prepared up to 24 hours ahead and refrigerated; reheat before adding chicken.
- Browned chicken can be refrigerated separately and added to the sauce when ready to finish.
Frequently Asked Questions
What is the cultural significance and history of Chicken Cacciatore in Italian‑American cuisine?
Chicken Cacciatore, meaning “hunter’s style,” originated in rural Italy where hunters would stew game with tomatoes, wine, and aromatics. Italian immigrants brought the concept to America, adapting it with chicken and the sweeter red bell peppers common in Italian‑American restaurants.
What are the traditional regional variations of Chicken Cacciatore in northern versus southern Italy?
In northern Italy the classic version includes onions, carrots, and celery, while southern versions often add anchovies, olives, and sometimes chili peppers for heat. The Food Network recipe blends both traditions by using bell pepper and capers for a balanced flavor.
How is authentic Chicken Cacciatore traditionally served in Italy?
Traditionally it is served hot, directly from the pot, alongside rustic bread or polenta to soak up the sauce. In some regions it is paired with pasta or rice, but the focus remains on the hearty, saucy chicken.
What occasions or celebrations is Chicken Cacciatore traditionally associated with in Italian culture?
Chicken Cacciatore is a comfort dish often prepared for family gatherings, Sunday meals, and informal celebrations. Its rustic nature makes it suitable for harvest festivals and casual dinner parties.
What makes Chicken Cacciatore special or unique in Italian‑American cuisine?
The dish combines the rustic, slow‑cooked flavors of traditional Italian cacciatore with the sweeter, tomato‑forward profile favored in Italian‑American restaurants, creating a comforting balance of sweet, tangy, and savory notes.
What are the most common mistakes to avoid when making Chicken Cacciatore?
Common errors include over‑cooking the chicken before it reaches the sauce, burning the garlic, and using too much sugar‑laden fresh tomatoes which can make the sauce cloying. Proper browning, gentle simmering, and using canned tomatoes with ample juice prevent these issues.
Why does this Chicken Cacciatore recipe use a thin flour coating on the chicken instead of cornstarch?
Flour creates a golden crust and releases starch into the sauce, naturally thickening it while keeping the chicken moist. Cornstarch would give a glossy finish but lacks the rustic flavor that flour imparts.
Can I make Chicken Cacciatore ahead of time and how should I store it?
Yes. Prepare the sauce up to 24 hours in advance and refrigerate. Browned chicken can be stored separately. When ready to serve, combine and simmer for 10‑15 minutes. Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months.
What texture and appearance should I look for when the Chicken Cacciatore is done?
The chicken should be tender and easily pull away from the bone, with an internal temperature of 165°F (74°C). The sauce should be thick enough to coat the back of a spoon and have a deep ruby color with visible bits of pepper and capers.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary education featuring professional chefs, home cooks, and food personalities across many cuisines and skill levels.
How does the YouTube channel Food Network's approach to Italian cooking differ from other cooking channels?
Food Network often blends classic Italian techniques with American-friendly ingredients and shortcuts, presenting rustic dishes like Chicken Cacciatore in a way that’s approachable for home cooks while still honoring traditional flavor profiles.
Last updated: August 28, 2026
