Chicken Cacciatore Recipe - Little Sunny Kitchen (2024)

FAQs

What is the best wine to use in chicken cacciatore? ›

Chicken Cacciatore is basically braised chicken cooked in onions, garlic, peppers, red wine and tomatoes. Some recipes call for white wine, but I love the combination of red wine with tomato sauce. I had Chianti on hand, but Merlot or Zinfandel would be nice, too.

PRO Tip: Like many stews, this comforting chicken cacciatore is a dish that is better on the second day. Cook as directed, then cool and transfer the cacciatore to an airtight container and hold it overnight in the refrigerator. Reheat it gently the following day.

Chicken or vegetable broth is a great white wine substitute, as it adds both liquid and flavor. If using a store-bought broth, opt for low-sodium or no sodium so that you don't throw off the salt content of the dish.

Tomato-based sauces are powerfully tasting and highly acid – and are often blended with rich, red meats. Because of the acidity in tomatoes, a relatively tart red wine with middle-weight body (like a Pinot Noir) is your best option.

What is cacciatore sauce made of? Chicken Cacciatore sauce is a full-flavoured sauce using simple ingredients. Onion and garlic are sautéed in oil in the same skillet with bell peppers, carrots, mushrooms and herbs. I love using brown mushrooms in this cacciatore.

Due to the acidity of the tomato-based cacciatore sauce, a light, dry red wine with nice acidity works really nicely!

Beef, chicken, or vegetable stock can be good substitutes for red wine in cooking. Any type of stock performs a similar function to red wine in cooking as a base for dishes. Stock is made by simmering bones, meat, seafood, or vegetables in water, and adds special flavor to any recipe.

Can I use balsamic vinegar instead of red wine? ›

However, balsamic vinegar has a richer and more complex flavor, and it is less acidic. Most vinegar has a tartness, but both red wine and balsamic vinegar are balanced with sweetness, making one a suitable substitute for the other in equal amounts. What's more, the flavor distinctions are not very noticeable.

Store your cooked chicken in the refrigerator within two hours of cooking it, and make sure to have a plan in place for using it up within three to four days. Running out of ideas for using cooked or leftover chicken? Browse our collection of Healthy Chicken Recipes for inspiration.

The ultimate life saver is this hack to REHEAT LEFTOVER CHICKEN 🍗🙌 If you think leftover chicken breast tastes weird and rubbery you're actually not alone, it's a chemical reaction that happens with the fat in the chicken oxidizes in the fridge and the phenomenon is called Warmed Over Chicken.

Once two days have passed, you might be wondering if your refrigerated raw chicken has gone bad. At that point, the USDA would recommend throwing it out to be on the safe side. You can identify spoiled chicken by smelling and looking at it.

A simple roasted chicken, for example, pairs equally well with a full-flavored red, a medium-bodied rosé, or a dry white. Also, an oaked Chardonnay or a Pinot Noir will be great. If you have a dark, savory gravy, go for a medium-bodied red like a Côtes du Rhône.

To give your sauce a deep, robust flavor, use an earthy, peppery red wine such as Syrah, especially sauces that feature beef. For a brighter red sauce, use a tart, medium-bodied red such as a Chianti to highlight the acidity in the tomatoes.

Pinot Grigio, Chardonnay, and Sauvignon Blanc are perfect dry white wines to use in this recipe. If you don't cook with wine, chicken broth can be used, although the wine is more crucial in this sauce than in most of my others, since it's a wine-based sauce.

I recommend dry red wine for chicken cacciatore, I used Merlot. But in some versions dry white wine is used, so if you prefer a milder flavor then use white wine instead of red.