This dish is a slow-simmered masterpiece, and Giada’s version makes it easy to get right.
Browning the chicken first is non-negotiable—it builds layers of richness before the sauce even starts simmering.
A mix of bell peppers, onions, and garlic brings just the right balance of sweetness and savoriness.
I always let it cook low and slow so the chicken turns fork-tender and soaks up all the flavors from the sauce.
If you like a deeper, slightly smoky taste, adding a touch of smoked paprika or fire-roasted tomatoes makes a big difference.
Serve it over polenta or with a chunk of crusty bread to soak up every bit of the sauce.
How to Make Giada Chicken Cacciatore
Ingredients
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 cup Flour
- 2 lbs Chicken Thighs and Breasts
- 2 tbsp Olive Oil
- 1 Onion (chopped)
- 1 Bell Pepper (sliced)
- 3 Garlic Cloves (minced)
- 1 cup White Wine
- 1 can Tomatoes (28 oz.)
- 1/2 cup Chicken Broth
- 1/2 cup Black Olives (pitted)
- 2 tsp Oregano
- 3 tsp Basil (chopped)
Step-by-Step Instructions
Step 1:
Season your chicken pieces with salt and pepper evenly.
Dredge the chicken in flour lightly, ensuring all pieces are coated.
Step 2:
Heat olive oil in a large sauté pan over medium-high heat.
Once hot, add the chicken pieces and sauté until they are golden brown, which should take about 5 minutes per side.
Step 3:
Remove the chicken from the pan and set it aside.
Add the onion, bell pepper, and garlic to the same pan.
Cook until the vegetables are soft.
Step 4:
Pour in the white wine and stir well, scraping any brown bits from the pan’s bottom.
Let it simmer for about 2 minutes.
Step 5:
Add tomatoes, chicken broth, olives, oregano, and basil to the pan.
Return the chicken pieces to the pan, ensuring they are submerged in the sauce.
Simmer for about 30 minutes until the chicken is tender and cooked through.
Tips and Tricks for Making This Recipe
Use Bone-In Chicken
I find using chicken with bones adds a deeper flavor to the dish, enhancing the overall taste.
Control the Sauce Thickness
If the sauce gets too thick, don’t hesitate to add a touch more chicken broth to reach your desired consistency.
Wine Substitute
Should you not have white wine on hand, chicken broth can make a suitable substitute, but it may alter the taste slightly.
Use Fresh Herbs If Possible
Fresh herbs can make a significant difference in aroma and taste, adding more vibrancy to the cacciatore.
Sauté in Batches if Needed
If your pan is too small, cook the chicken in batches to ensure even browning.
What to Serve with Giada Chicken Cacciatore
Polenta
You can’t go wrong with serving polenta alongside Giada’s chicken cacciatore.
Its creamy texture perfectly complements the rich flavors of the dish, and you’ll love how it soaks up every bit of sauce!
Cook it to your desired consistency, whether it’s soft and creamy or firm and grilled.
Rice
Consider serving rice to go with your chicken cacciatore.
The neutral flavor of rice allows the robust tomato sauce to shine without overpowering it.
Whether you choose white, brown, or wild, rice simply pairs well with the dish.
Gremolata
For a fresh twist, top your chicken cacciatore with a sprinkle of gremolata.
This Italian condiment made of lemon zest, garlic, and parsley adds a bright note to the dish.
It’s a simple addition that makes a big difference in flavor.
Artichoke Hearts
If you’re in the mood for something a little different, try artichoke hearts.
They bring a subtle taste that works wonderfully with the savory notes of the chicken cacciatore.
You can roast them or serve them chilled.
Garlic Bread
Don’t forget about garlic bread as an excellent side choice!
The crispy, buttery bread is great for mopping up all that delicious sauce from your plate.
It’s a classic addition that never fails to please.
Variations and Substitutions
Herbs and Seasonings
You can switch up the herbs and seasonings to suit your preference.
Try using rosemary or thyme for a different aromatic touch.
Wine and Broth
White wine can be substituted with red wine if you prefer a bolder flavor in your sauce.
If you’re avoiding alcohol, feel free to replace the wine with extra chicken broth for a similar depth.
Vegetables
Consider adding more vegetables like mushrooms, zucchini, or even eggplant for extra heartiness.
These can be sautéed in the same pan after browning the chicken to absorb all the delicious flavors.
Chicken Cuts
While chicken thighs and breasts are traditional, you might opt for chicken drumsticks or whole chicken pieces.
Each cut offers a slightly different texture and moisture level, so choose one you enjoy most.
Flour Alternatives
For a gluten-free option, substitute all-purpose flour with rice flour or cornstarch for dredging the chicken.
Both alternatives help achieve that crispy exterior without compromising the dish’s texture.
How to Store Leftover Giada Chicken Cacciatore
Refrigeration
You want to store your leftover Giada Chicken Cacciatore in the fridge in shallow, airtight containers to maintain freshness.
Keep the refrigerator temperature at or below 40°F to keep the chicken safe to eat.
You should enjoy those leftovers within 3 to 4 days for the best taste and safety.
Freezing
If you’re planning to freeze those tasty leftovers, use freezer-safe bags or containers.
Properly sealing the Giada Chicken Cacciatore helps preserve its flavor and prevents freezer burn.
Try to consume your frozen leftovers within 3 to 4 months for optimal quality.
Labeling and Organization
Labeling your containers with the date they were stored helps you keep track of their freshness.
Keep your leftovers organized in the fridge or freezer so you can easily find and enjoy them later.
Using these tips, you’ll always have a delicious meal at your fingertips.
Common Mistakes to Avoid
Not Seasoning the Chicken Properly
You might be tempted to use salt and pepper sparingly, but don’t hold back!
Proper seasoning at this stage is crucial for enhancing the flavors in the entire dish later on.
Make sure the chicken is well-coated for the best taste result.
Skipping the Dredging Step
Skipping the flour coating? It’s essential for a tasty, crisp outer layer.
This step helps the chicken in absorbing the flavors and liquids it will simmer in, adding texture you definitely shouldn’t miss.
Flour provides a nice crust and prevents the chicken from becoming too soggy.
Overcrowding the Pan
Adding all the chicken at once can lead to uneven cooking.
Cook the pieces in batches if necessary to allow even browning and prevent steaming.
The right amount of space in the pan contributes to a perfect sauté finish.
Giada Chicken Cacciatore Recipe
Ingredients
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 cup Flour
- 2 lbs Chicken Thighs and Breasts
- 2 tbsp Olive Oil
- 1 Onion chopped
- 1 Bell Pepper sliced
- 3 Garlic Cloves minced
- 1 cup White Wine
- 1 can Tomatoes 28 oz.
- 1/2 cup Chicken Broth
- 1/2 cup Black Olives pitted
- 2 tsp Oregano
- 3 tsp Basil chopped
Instructions
- Season your chicken pieces with salt and pepper evenly.
- Dredge the chicken in flour lightly, ensuring all pieces are coated.
- Heat olive oil in a large sauté pan over medium-high heat.
- Once hot, add the chicken pieces and sauté until they are golden brown, which should take about 5 minutes per side.
- Remove the chicken from the pan and set it aside.
- Add the onion, bell pepper, and garlic to the same pan.
- Cook until the vegetables are soft.
- Pour in the white wine and stir well, scraping any brown bits from the pan's bottom.
- Let it simmer for about 2 minutes.
- Add tomatoes, chicken broth, olives, oregano, and basil to the pan.
- Return the chicken pieces to the pan, ensuring they are submerged in the sauce.
- Simmer for about 30 minutes until the chicken is tender and cooked through.