Date Me Chicken Cacciatore
This dish is how my dad got my mom to date him. When my dad met my mom, he was so smitten, he made up a dinner party on the spot as an excuse to get her number.
He quickly twisted the arms of some friends to come over, and he made chicken cacciatore. She was impressed.
In my version, I’ve made a few tweaks to the Americanized dish that elevate it and give it rich flavor: I’ve added umami with dried mushrooms, capers, and anchovies (no one will know why it’s so tasty!), made it rich with red wine and San Marzano tomatoes, and served it on creamy polenta (easy, but feels not everyday). It’s so, so good.
It worked on my mom. I hope this dish inspires you to be smitten with the people you love all over again. And maybe have a dinner party, too.
P.S. My dad just published his first book! It would mean the world to him if you buy a copy.
Overview:
1. Prep the ingredients.
Soak mushrooms, season and flour the chicken, and chop all aromatics, vegetables, and herbs.
2. Brown the chicken & build the base.
Sear the chicken, then sauté the aromatics, capers, and diced vegetables with tomato paste for rich flavor.
3. Simmer the sauce.
Add tomatoes, wine, and broth, return the chicken to the pot, and simmer until tender and flavorful.
4. Finish & serve.
Cook creamy polenta, broil the sliced vegetables, and serve the chicken and sauce on top with fresh parsley.
Knead to Know
Roast the sliced peppers and mushrooms seperately!
Roast the sliced mushrooms and peppers separately under a quick broil instead of simmering them with the sauce. It keeps them from turning soggy or slimy—a common issue with this dish—and gives the final presentation and flavor a beautifully elevated touch.
Recipe:
Date Me Chicken Cacciatore
Yield: 6 servings
Difficulty: Cooking project
Time: About 1.5 hours active time, 2.5 hours to mouth
This one-pot stew feels like something you could order off a restaurant menu, but you can make it at home! With meat, vegetables, and a carb, this is an elegant and complete meal. I hope you love it.
Ingredients
Chicken Cacciatore
½ oz dried porcini mushrooms
½ cup reserved mushroom soaking liquid, mixed with ½ tsp Better Than Bouillon (or ⅓ cup broth)
4.5 lbs bone-in, skin-on chicken thighs and breasts
¾ cup flour
4 tsp salt
2 tsp pepper
olive oil, for browning
½ large shallot, finely chopped
1 clove garlic, minced
½ tbsp minced anchovies
¼ cup chopped cooked bacon (or raw, finely chopped)
½ tsp capers
2 bell peppers (1 diced, 1 thinly sliced and reserved)
12 oz mushrooms (half diced, half sliced and reserved)
2 tbsp tomato paste
28 oz crushed San Marzano tomatoes
½ cup red wine
1 bunch rosemary, stems removed and finely chopped (or tied with parsley as a bouquet)
½ bunch parsley, finely chopped (divided — some for bouquet, some for garnish)
Polenta
3 cups water
1 tsp Better Than Bouillon chicken stock
1 tbsp butter
1 cup polenta
salt and pepper, to taste
optional: freshly grated Parmesan cheese
Equipment
Dutch oven
Method
Step 1:
Soak the dried porcini mushrooms in hot water. Reserve ½ cup of the soaking liquid, then squeeze out the mushrooms, pat dry, and finely chop.
Pat chicken dry with paper towels, then toss in a large bowl or zip-top bag with ¾ cup flour, 4 tsp salt, and 2 tsp pepper until coated. Discard any excess flour.
Chop and set aside: shallot, garlic, anchovies, bacon, and capers. Dice half of the peppers and mushrooms and reserve the other halves (sliced) for broiling later. Tie rosemary and parsley together with kitchen twine to make an herb bouquet.
Step 2:
Heat olive oil in a Dutch oven or heavy pot over medium-high heat until shimmering. Brown the chicken pieces for a few minutes per side until golden, then remove and set aside.
Without cleaning the pot, sauté the shallot, garlic, anchovies, bacon, and capers for about 3 minutes, until fragrant and translucent.
Add the diced peppers and diced mushrooms. Cook 2 minutes. Stir in the tomato paste and cook 2 minutes more, until darkened in color.
Step 3:
Stir in the crushed tomatoes, red wine, and reserved mushroom broth. Return the browned chicken to the pot, spooning sauce over each piece. Add the herb bouquet, cover, and simmer over medium-low heat for 35–40 minutes, until the chicken is tender and fully cooked.
Taste and adjust seasoning with salt and pepper. (The sauce tastes even better the next day as the flavors meld!)
Step 4:
While the chicken simmers, make the polenta: bring 3 cups water, 1 tsp Better Than Bouillon, butter, salt, and pepper to a boil. Whisk in 1 cup polenta and cook about 5 minutes, stirring until creamy. If desired, stir in freshly grated Parmesan at the end.
Broil the reserved sliced mushrooms and peppers on a sheet pan with olive oil, salt, and pepper for 3–5 minutes until lightly charred.
Serve the chicken and sauce over polenta, topped with broiled vegetables and a sprinkle of fresh parsley.
Also delicious with rice, pasta, or grilled bread.
Hope You Love It!
This dish feels cozy yet elevated—just the kind of meal that makes an ordinary night feel a little special. I hope you love it, share it with someone you adore, and maybe even create your own dinner party story.
