Poulet cacciatore est un plat facile et savoureux. Vous faites cuire des morceaux de poulet dans une sauce avec des tomates, des poivrons, des champignons et des herbes. Ce plat réchauffe bien et plaît à toute la famille. C’est parfait pour un repas simple et bon.
Why We Love This Poulet Cacciatore Recipe
You will love this poulet cacciatore because it balances deep, rich flavors with simple ingredients you probably already have. The chicken becomes incredibly tender after baking in the tomato and vegetable sauce, soaking up every bit of seasoning. The combination of sweet red peppers, earthy mushrooms, and garlic adds layers of taste that make each bite special. Plus, it’s a versatile recipe that works great served over rice or noodles, making it a complete meal that’s easy to prepare and sure to please everyone.
Ingredients for Poulet Cacciatore
- 6 chicken thighs, with or without skin (or 8 to 10 chicken upper thighs)
- 60 ml (1/4 cup) olive oil
- 225 g (8 oz) white mushrooms, sliced or quartered
- 1 onion, thinly sliced
- 2 red bell peppers, seeded and diced
- 2 garlic cloves, minced
- 180 ml (3/4 cup) white cooking liquid (substitute for wine: vegetable broth or apple cider vinegar diluted with water)
- 1 can (796 ml/28 oz) diced tomatoes
- 30 ml (2 tablespoons) chopped flat-leaf parsley
- Salt and pepper to taste
How to Make Poulet Cacciatore Directions
Begin by placing the oven rack in the center and preheating your oven to 190°C (375°F). Take a large oven-safe skillet or casserole dish for the cooking.
First, pour half of the olive oil (30 ml or 2 tablespoons) into the pan and heat it over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the oil. Make sure each piece gets a nice golden color on all sides; this will add great flavor to the dish. Once browned, remove the chicken and set it aside on a plate.
In the same pan, add the remaining olive oil. Toss in the mushrooms and sliced onions, seasoning them with salt and pepper. Cook until the onions soften and mushrooms begin to release their moisture, about 5 to 7 minutes. Then, add the diced red peppers and minced garlic. Stir everything together and cook for another minute to combine the flavors.
Next, pour in the white cooking liquid. Since traditional recipes use white wine, you can replace it with vegetable broth or diluted apple cider vinegar if you prefer to avoid alcohol. Scrape the bottom of the pan to loosen any browned bits—that adds extra taste.
Pour in the canned diced tomatoes and stir. Return the browned chicken thighs to the pan, nestling them into the sauce. Bring the mixture to a gentle boil.
Transfer the entire skillet or casserole to the oven without covering it. Bake for 45 minutes, or until the chicken is fully cooked and tender. You will notice the sauce has thickened and the flavors have blended beautifully.
Once done, sprinkle the chopped parsley over the dish for a fresh burst of color and flavor. Your poulet cacciatore is ready to serve!
How to Serve Poulet Cacciatore
Serving poulet cacciatore is simple and rewarding. Traditionally, this dish pairs wonderfully with long-grain steamed rice or egg noodles, both of which soak up the flavorful sauce perfectly. You can plate the chicken with a generous scoop of rice or a nest of noodles on the side, spooning the rich tomato and vegetable sauce over the top.
For added freshness, serve with a crisp green salad dressed lightly with lemon juice and olive oil. This will balance the richness of the chicken and add a crunchy texture contrast. You can also include some steamed or roasted vegetables on the side for a well-rounded meal.
When serving, make sure to spoon some of the sauce over the chicken and starch to maximize every bite’s flavor. Warm your plates before serving to keep the dish hot longer, enhancing the dining experience.
Expert Tips: Poulet Cacciatore
To achieve the best results with this recipe, start with good-quality chicken thighs. Skin-on pieces tend to add more flavor and richness, but you can use skinless if preferred.
Don’t rush browning the chicken; this step locks in juices and builds a flavorful base for the sauce. Use medium-high heat but keep an eye so the oil doesn’t burn.
For the cooking liquid, white wine adds a nice acidity, but if you avoid alcohol, vegetable broth or diluted apple cider vinegar are excellent substitutes that keep the dish vibrant.
If you like a thicker sauce, you can remove the chicken after baking and simmer the sauce on the stovetop a little longer to reduce it.
Feel free to add herbs like oregano or thyme along with the parsley for a more aromatic touch. Fresh herbs always brighten the flavors more than dried ones.
How to Store Poulet Cacciatore
You can store leftover poulet cacciatore in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove over low heat to preserve the texture of the chicken and prevent the sauce from drying out.
For longer storage, freeze the dish in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating. Keep in mind that freezing may slightly change the texture of the mushrooms but the overall flavor will remain delicious.
Label your container with the date to keep track of freshness and always reheat thoroughly before serving.
Variations of Poulet Cacciatore
You can personalize poulet cacciatore in many ways to suit your taste or dietary needs. For a spicier version, add some crushed red pepper flakes or a chopped fresh chili when cooking the garlic and peppers.
Swap the white mushrooms for cremini or portobello mushrooms to deepen the earthiness. Adding olives or capers to the sauce gives a salty, tangy twist reminiscent of Mediterranean flavors.
Try using bone-in chicken breasts or drumsticks if you prefer a different cut. Just adjust cooking times accordingly to ensure the chicken is fully cooked.
For a lighter sauce, replace half of the canned tomatoes with fresh diced tomatoes or tomato puree.
To make it vegetarian, you can omit the chicken entirely and add extra mushrooms, bell peppers, and zucchini for a rich vegetable stew with the same comforting sauce.
Frequently Asked Questions About Poulet Cacciatore
What is poulet cacciatore?
Poulet cacciatore is an Italian-inspired chicken dish where chicken is cooked in a tomato-based sauce with vegetables like peppers, mushrooms, and onions. It’s hearty and comforting.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs tend to stay juicier and more tender after cooking. If using breasts, reduce the cooking time slightly to avoid drying out the meat.
Is it necessary to use wine in the recipe?
No, you can substitute wine with vegetable broth or diluted apple cider vinegar. These alternatives keep the acidity and flavor without using alcohol.
How do I thicken the sauce?
After baking, you can remove the chicken and simmer the sauce on the stove until it reduces and thickens to your liking.
Can I prepare poulet cacciatore ahead of time?
Absolutely, this dish tastes even better the next day as the flavors meld. Store leftovers in the fridge and reheat gently before serving.
What sides go well with poulet cacciatore?
Rice, egg noodles, or crusty bread are great choices to soak up the sauce. Adding a fresh salad or steamed vegetables rounds out the meal nicely.
Poulet Cacciatore
Équipement
- Plat allant au four
- Casserole
Ingrédients
- 6 unités cuisses de poulet avec ou sans peau
- 60 ml huile d’olive 1/4 de tasse
- 225 g champignons blancs tranchés ou en quartiers
- 1 unité oignon finement tranché
- 2 unités poivrons rouges épépinés et coupés en dés
- 2 gousses ail hachées
- 180 ml liquide de cuisson blanc substituer par bouillon de légumes ou vinaigre de cidre dilué
- 1 boîte tomates en dés 796 ml/28 oz
- 30 ml persil plat haché
- sel au goût
- poivre au goût
Instructions
- Préchauffez votre four à 190°C (375°F) et préparez une grande poêle ou un plat allant au four.
- Versez la moitié de l’huile d’olive dans la poêle et chauffez à feu moyen-vif. Assaisonnez les cuisses de poulet avec du sel et du poivre, puis faites-les dorer dans l’huile.
- Retirez le poulet et mettez-le de côté. Dans la même poêle, ajoutez le reste de l’huile, les champignons et les oignons. Assaisonnez et faites cuire jusqu’à ce que les oignons soient tendres.
- Ajoutez les poivrons et l’ail, et faites cuire pendant 1 minute.
- Versez le liquide de cuisson et grattez le fond de la poêle pour libérer les sucs. Ajoutez les tomates en dés et le poulet doré.
- Portez à ébullition, puis transférez le plat au four. Faites cuire à découvert pendant 45 minutes.
- Une fois cuit, parsemez de persil et servez.