Delicious chicken, colorful vegetables, and a tangy tomato sauce come together in this authentic chicken cacciatore dish to make a hearty, home-cooked meal that will please any taste buds.
Chicken cacciatore is a classic Italian dish that consists of chicken braised in a rich tomato-based sauce with vegetables like onions, peppers, and mushrooms. The name “cacciatore” means “hunter” in Italian, referring to its rustic, hearty nature While the chicken and sauce are absolutely delicious on their own, pairing chicken cacciatore with the right side dishes can take the meal to the next level. In this article, we’ll explore some of the best accompaniments for chicken cacciatore to round out a satisfying Italian feast
The Classics: Pasta, Polenta and Bread
Chicken cacciatore is usually served with sides that are starchy and can soak up the tasty sauce. Three classic pairings are:
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Pasta Thick, hearty pasta shapes like pappardelle, rigatoni or penne work well The large noodles can grab onto the chunky sauce.
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Chicken cacciatore goes well with polenta, which is smooth and creamy. The mild corn flavor soaks up the sauce beautifully.
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Crumbly bread: A loaf like ciabatta or sourdough that has a crunchy outside and a soft inside is great for dipping in the sauce.
These traditional carbohydrate sides have stood the test of time, complementing chicken cacciatore for generations of Italian families. Their ability to sop up flavor makes them essential accompaniments.
Beyond the Basics: More Creative Pairings
While the classics are always a safe bet, there are many other possibilities for sides that pair wonderfully with chicken cacciatore:
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Risotto: Creamy risotto makes a nice alternative to polenta when a luxurious texture is desired. Mushroom or parmesan risotto are especially complementary.
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Baked vegetables: A pan of baked vegetables like eggplant, Brussels sprouts, or butternut squash goes well with the chicken.
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Mashed potatoes: For those who want something comforting and familiar. Try smashing russets or Yukon golds with olive oil, garlic and Parmesan.
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Gnocchi: These plump little potato dumplings hold onto the sauce. Consider spinach or butternut squash gnocchi for variety.
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Couscous or orzo: Fluffy grains like pearl couscous or orzo add a lightweight base for the sauce without heavy polenta or pasta.
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Green salad: Fresh greens brighten up the plate. Toss arugula, radicchio and chicory with a lemony vinaigrette.
Thinking outside the box when pairing sides can make for a memorable chicken cacciatore dinner. Don’t be afraid to try new flavors and textures to complement this Italian classic.
Cooking Tips for Chicken Cacciatore
Before discussing what to serve alongside, let’s review some key tips for preparing chicken cacciatore:
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Use bone-in chicken thighs or drumsticks for the best flavor and texture after braising. Boneless skinless breasts tend to dry out.
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Cook the sauce low and slow for 2-3 hours to let the flavors meld. Simmer gently – don’t let it come to a boil.
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Add mushrooms, peppers and onions about halfway through cooking so they don’t get mushy.
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Deglaze the pan with wine after searing the chicken to pick up browned bits. Red wine adds depth, but chicken broth works too.
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Finish with fresh basil and parsley right before serving for a pop of color and brightness.
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Serve grated Parmesan or pecorino cheese on top along with crusty bread for dipping into the sauce.
Full Meal Inspiration
Here are some full meal ideas featuring chicken cacciatore along with tasty vegetable sides and starch pairings:
- Chicken cacciatore with creamy polenta and sautéed broccolini
- Chicken cacciatore with rigatoni and roasted Brussels sprouts
- Chicken cacciatore with mashed potatoes and asparagus
- Chicken cacciatore with pearl couscous and braised fennel
- Chicken cacciatore with gnocchi and green beans
- Chicken cacciatore with ciabatta bread and mixed greens salad
Get creative mixing and matching your favorite sauce-loving starches and bright vegetables. Just about anything goes well with the rich, comforting flavors of chicken cacciatore.
Frequently Asked Questions
Here are answers to some common questions about serving chicken cacciatore:
What type of pasta is best with cacciatore?
Thick, ridged pasta works best. Good choices include rigatoni, penne, ziti, radiatore or pasta shells. Avoid delicate pastas like angel hair that can get lost in the chunky sauce.
Should I make my own sauce or use jarred?
Making your own sauce is ideal, but you can doctor up a quality jarred marinara by adding sautéed aromatics and red wine. Look for brands with no added sugar.
What vegetables work well in cacciatore?
Onions, bell peppers, mushrooms and garlic are classic. You can also add zucchini, eggplant, olives, capers, celery or carrots. Avoid sweeter veggies like corn or butternut squash.
Can I prepare chicken cacciatore in advance?
Yes, prepare the dish 1-2 days ahead. Store leftovers in the fridge. The flavors benefit from sitting. Gently reheat on the stovetop or in a 300 ̊F oven.
What herbs season chicken cacciatore?
Fresh basil and parsley are essential. Oregano, rosemary and thyme are also commonly used. Dried herbs work in a pinch but use half the amount.
Should I use white or red wine?
Red wine gives the best flavor. Go for something inexpensive but drinkable, like Chianti. If avoiding alcohol, chicken broth can be substituted.
Satisfying and Simple
At the end of a long day, chicken cacciatore is the perfect weeknight dinner. It comes together easily and requires minimal preparation yet delivers huge comfort and satisfaction. Served with the right side dishes, it makes for a delicious, soul-warming Italian meal suited for any occasion. Mangia!
Italian History and Folklore Behind the Chicken Cacciatore
The Italian name for Chicken Cacciatore, “Pollo alla Cacciatora,” means “hunter’s chicken.” This name tells you a lot about its humble beginnings. This dish has a long history that goes back to Italy’s Renaissance, though not everyone knows for sure where it came from because of stories and traditions.
The term “cacciatora” refers to a meal prepared “hunter-style” with ingredients that a hunter might have had readily available. One popular folklore narrative gives a clue into how this dish came to be. After spending many nights away from home, hunters would return with whatever game they could find and catch. This wasn’t traditionally chicken, but instead, they found birds and rabbits, and sometimes wild boar. Hunters returning would also pick up foraged vegetables and other miscellaneous food products that looked edible.
Their families would cook a healthy (but not always tasty) meal with these meats, herbs, and vegetables they found while out foraging. Over time as access to key ingredients became more readily available, this dish became a celebration of the hunters successful return and the ability to feed the family.
In every simmering plate of authentic chicken cacciatore, there lies a story of journeys, family, and the profound joy of a meal shared. Its a dish that has traveled through the decades, from the forests of Italy to the dinner tables of America, and it has become a cherished part of Italian-American culinary culture.
Wine Pairings for Chicken Cacciatore
- Chianti: Chianti goes well with the tomato-based sauce for chicken cacciatore because it has a lot of acidity and fruity notes. Its lively flavor brings out the best in the chicken and goes well with the herbs in the sauce.
- The rich flavors of the chicken cacciatore go well with Montepulciano d’Abruzzo, an Italian red wine with a medium body from the Abruzzo region. It goes well with this dish because it has light tannins and lots of fruit.