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Fox 13 'Dinner Deas' Features Classic Chicken Cacciatore Recipe

  //food-wine.news-articles.net/content/2026/01/02 .. -features-classic-chicken-cacciatore-recipe.html
  Published in Food and Wine on Friday, January 2nd 2026 at 7:07 GMT by Fox 13
      Locale: UNITED STATES

A Taste of Italy: Dinner Deas Brings Classic Chicken Cacciatore to Your Table

Fox 13’s “Dinner Deas” segment recently spotlighted a comforting and flavorful Italian classic: Chicken Cacciatore (pronounced "kah-cha-TOH-ray"). This hearty dish, meaning "hunter's style" in Italian, traditionally features chicken braised with tomatoes, peppers, onions, herbs, and often mushrooms. The Fox 13 recipe, presented by Chef Ricardo Sandoval of the Tampa Bay area’s Bella Napoli Pizzeria & Restaurant, offers a relatively straightforward approach to recreating this beloved dish at home, emphasizing fresh ingredients and simple techniques for an authentic flavor profile.

What is Chicken Cacciatore? A Brief History

Before diving into the specifics of the recipe, understanding the origins of Chicken Cacciatore provides context. As the name suggests, it was originally a rustic meal prepared by hunters using whatever game they had available – often rabbit or pheasant – cooked over an open fire with readily accessible ingredients found in the countryside. The “cacciatore” designation signifies that the dish was made "hunter's style," reflecting its humble beginnings and reliance on seasonal produce. While chicken is now commonly used, the core concept remains: a braised stew highlighting simple, flavorful components. Regional variations abound throughout Italy; some versions include wine (often red), while others focus more heavily on different types of peppers or mushrooms.

The Fox 13 Dinner Deas Recipe Breakdown

Chef Sandoval’s recipe aims to capture that essence without requiring extensive culinary expertise. Here's a breakdown of the ingredients and steps, according to the Fox 13 segment:

• Ingredients: The recipe calls for approximately 2 pounds of bone-in, skin-on chicken thighs (though breasts can be substituted, but will require less cooking time). The vegetables are key: one large onion, two bell peppers (one green, one red or yellow – the color variation adds visual appeal), and about a pound of mushrooms (cremini or button work well). The tomato component is crucial, utilizing both canned crushed tomatoes (28 ounces) and diced tomatoes (14.5 ounces). Fresh garlic (4 cloves) provides aromatic depth. Herbs are essential for that authentic Italian flavor: dried oregano, basil, thyme, salt, pepper, and a pinch of red pepper flakes for a touch of heat. Olive oil is the primary cooking fat.
• The Process: The recipe begins with browning the chicken thighs in olive oil over medium-high heat. This step isn’t just about flavor; it helps to render some of the fat from the skin, contributing richness to the final dish and creating a beautiful crust on the chicken. After browning, the chicken is removed from the pan and set aside.
• Building Flavor: The next stage focuses on building the sauce base. The onions and bell peppers are sautéed in the same pan (using the rendered chicken fat) until softened. The garlic follows shortly after, cooking just long enough to release its fragrance without burning. Then comes the mushrooms, which are cooked until they release their moisture and begin to brown.
• Simmering to Perfection: The crushed tomatoes and diced tomatoes are added to the pan, followed by the dried herbs (oregano, basil, thyme), salt, pepper, and red pepper flakes. The browned chicken is returned to the pot, nestled amongst the vegetables and tomato sauce. The dish is then covered and simmered for approximately 45-60 minutes, or until the chicken is cooked through and tender.
• Finishing Touches: Chef Sandoval suggests finishing the dish with a sprinkle of fresh parsley (optional) and serving it over pasta, polenta, or crusty bread to soak up all that delicious sauce.

Tips & Variations from Chef Sandoval and Beyond

The Fox 13 segment highlights several tips for success:

• Browning is Key: Don't rush the browning process; achieving a good sear on the chicken contributes significantly to the dish’s overall flavor.
• Don’t Overcrowd the Pan: When browning the chicken, work in batches if necessary to avoid overcrowding the pan, which can lead to steaming instead of searing.
• Quality Tomatoes Matter: Using high-quality canned tomatoes will noticeably improve the final result. San Marzano tomatoes are often recommended for their sweetness and low acidity.

Beyond the basics presented on Fox 13, other variations commonly found in Chicken Cacciatore recipes include:

• Wine Addition: A cup of dry red wine (like Chianti or Cabernet Sauvignon) can be added after sautéing the vegetables to deglaze the pan and add depth of flavor. Allow the wine to reduce by half before adding the tomatoes.
• Bay Leaf: A bay leaf simmered with the dish adds a subtle aromatic complexity, though it’s not included in the Fox 13 recipe.
• Different Peppers: While green bell peppers are standard, other varieties like poblano or Anaheim peppers can be used for added flavor and heat.

Why Chicken Cacciatore Remains Popular

Chicken Cacciatore's enduring appeal lies in its simplicity and comforting nature. It’s a dish that feels both elegant and approachable, perfect for weeknight dinners or weekend gatherings. The combination of tender chicken, flavorful vegetables, and a rich tomato-herb sauce is undeniably satisfying. The Fox 13 "Dinner Deas" recipe provides an accessible entry point to this classic Italian dish, allowing home cooks to experience the taste of Italy without needing years of culinary training. It's a testament to how simple ingredients, cooked with care, can create a truly memorable meal. You can view the full video and written recipe on the Fox 13 website at [ https://www.fox13news.com/dinner-deeas/dinner-deeas-recipe-chicken-cacciatore ].