CHICKEN CACCIATORA NEAPOLITAN-STYLE

Preparing a chicken cacciatore or cacciatora is not a very difficult undertaking.

Moreover, it is an inexpensive and tasty dish, and anyone can try their hand at making it.

Its pungent aroma and with the addition of chili pepper will make this second course even more irresistible.

Preparing it Neapolitan style then is very pleasant and even faster.

In this case you make room for white wine and eliminate the sautéed vegetables.

This second course is actually typical of the Tuscan region.

It is called “alla cacciatora” because of the combination of garlic and rosemary, this amazing spice mix that hunters used to season their prey after catching it.

Cooking Time

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

• Chicken: 1 lb (500 g) thighs and breast pieces
• Garlic: 1 clove
• Olives: ½ cup (black or green)
• White Wine: ½ cup (120 ml)
• Peeled Tomatoes: 1 can (14 oz or 400 g)
• Extra Virgin Olive Oil: As needed
• Basil: To taste
• Salt: To taste
• Pepper or Chili Pepper: To taste

Step-by-Step Instructions

1. Prep the Chicken

1. Rinse the chicken pieces under running water and pat dry.
2. Skin the chicken and set the skin aside for later use.

2. Cook the Chicken Skin (Optional)

1. Heat a large nonstick skillet over medium heat and add a drizzle of olive oil.
2. Add the chicken skin and cook until crispy. Remove and set aside.

3. Brown the Chicken

1. In the same skillet, add the chicken pieces and brown them on all sides over medium heat.
2. Pour in the white wine and increase the heat to evaporate the alcohol completely.
3. Once the chicken is browned and the wine has evaporated, remove the chicken and set aside.

4. Prepare the Sauce

1. In the skillet, add the garlic clove and chili pepper. Sauté for 1-2 minutes until aromatic.
2. Add the olives and cook for about 5 minutes.
3. Pour in the canned peeled tomatoes and crush them gently with a spoon to release the pulp.
4. Add basil leaves and a pinch of salt, then simmer for 10 minutes over low heat.

5. Combine and Cook

1. Return the chicken to the skillet, nestling it into the tomato sauce.
2. Cook on low heat for an additional 10 minutes, ensuring the chicken is cooked through and flavors meld together.

6. Serve

1. Transfer the chicken and sauce to a serving dish.
2. Garnish with additional basil leaves and serve hot.

Tips

• Nonstick Pan: Use a nonstick skillet for easier cooking and cleanup.
• Lighter Version: Skip the chicken skin for a healthier dish, though it adds a delicious crispy texture.
• Customize Heat: Adjust the amount of chili pepper to suit your spice preference.
• Accompaniments: Serve with crusty bread, polenta, or a simple salad to complete the meal.

Nutritional Information (Per Serving)

Conclusion

Neapolitan Chicken Cacciatore is a simple yet flavorful dish that brings a taste of Italy to your table. With its rich tomato sauce, aromatic basil, and tender chicken, it’s a recipe that’s perfect for weeknight dinners or special occasions.