If you’ve never made chicken cacciatore, you are in for a treat. My family adores Italian food. They love that this Chicken Cacciatore is so delicious, and I love that it’s so easy!
This recipe is perfect for a weeknight dinner, and the leftovers will be even better the next day served over pasta or rice.
There’s a secret ingredient in this recipe that makes all the difference: Fresh rosemary. In fact, if you check out the Bertolli Cooking School website, you’ll see that Tip Number 24 suggests using rosemary when you’re looking for a strong herb flavor.
Rosemary is one of those herbs that are pretty easy to grow. Give it a try the next time you see it at the store. Most of the time I find I can buy a plant for just a little more than I can buy fresh herbs. You’ll find so many uses for it!
Rosemary has the taste of both lemon and pine, pairing perfectly with Italian dishes. Using fresh herbs is an easy way to give your meal a fresh taste. Do be careful as too much rosemary can overwhelm a dish.
When I was in Italy a few years ago, I swore I was going to cook with more fresh ingredients once we were home. Around every corner, we saw fresh food.
In Italy, many people shop every day for fresh ingredients. We may not have the luxury of doing that here (or is it the time?), but at least I know I can get the fresh flavor of Italy with Bertolli Riserva Sauces.
Francesco Bertolli began selling his olive oil in the small town of Lucca, Italy in 1865. In fact, Bertolli was the first exporter of olive oil! To this day, it’s important to Bertolli that families sit around the table together, enjoying their food.
In fact, I remember how much we enjoyed not just the food, but the people we met in Italy. They really do slow down to enjoy meals with family and friends. I want to do that, too.
Our daughters go to college in Canada, so most of the year, it’s just my husband and me. It was hard to get used to! Now when we’re all four together, I really cherish the time.
Maybe we should all make a new goal to spend more time together around the table. Family is important, and I don’t want to miss those moments. How about you?
Easy Chicken Cacciatore with White Beans
Marinating chicken ahead of time gives it such great flavor. Place chicken in a resealable plastic bag along with bay leaves, rosemary, garlic, wine, and a good pinch of salt and pepper. Marinate overnight or at least one hour.
Preheat oven to 350°.
Heat olive oil in a skillet. Dredge chicken thighs in flour and place in a hot skillet, browning each piece of chicken on both sides.
Once the chicken is browned, place it in an oven-safe pan with beans, water, and a jar of your favorite Bertolli Pasta Sauce. I love the Tomato & Basil, but any of the tomato-based sauces would be good.
Bertolli has nine sauces that are tomato-based, so choose your favorite.
Stir gently so the chicken is covered with sauce and beans.
Place in the oven for 45 minutes.
Serve hot with crusty bread.
Leftovers would be great the next day over pasta or rice.
Serve the chicken cacciatore with a loaf of hot crusty bread and a small plate of olive oil for dipping.
I would pair this with a glass of red wine, either a Pinot Noir or a Chianti. Red wine is so delicious with Italian food!
How to Stretch the Leftover Chicken Cacciatore
If you have leftovers, this would be wonderful over penne pasta, rice, or spaghetti squash. If you double the recipe, it will freeze well, too. I like making life easier!
Visit the Bertolli website and they will periodically send coupons for Bertolli Pasta Sauces! If your family is as busy as we are, you’ll love the convenience of Bertolli products. I hope you love the Chicken Cacciatore as much as we did! Find more great recipes at Bertolli!
Easy Chicken Cacciatore with White Beans
- 3 pounds boneless skinless chicken thighs
- 4 bay leaves
- 2 sprigs fresh rosemary
- 3 cloves minced garlic
- 1 cup red wine
- 1 cup flour
- 3 tsp salt
- 2 tsp pepper
- 3 tbsp Extra virgin olive oil
- 1 can Great Northern beans 14 ounce
- 1/2 cup water
- 24 ounces Bertolli Tomato & Basil Pasta Sauce 1 jar
- Place chicken in a resealable plastic bag along with bay leaves, rosemary, garlic, wine, and a good pinch of salt and pepper. Marinate overnight or at least one hour.
- Preheat oven to 350°.
- Heat olive oil in a skillet. Dredge chicken thighs in flour and place in hot skillet, browning each piece of chicken on both sides.
- Once chicken is browned, place in oven safe pan with beans, water, and jar of Bertolli Riserva Balsamic Vinegar & Caramelized Onions.
- Stir gently so chicken is covered with sauce and beans.
- Place in oven for 45 minutes.
- Serve with crusty bread.
- Leftovers would be great the next day over pasta or rice.
More Chicken Recipes
If you happen to catch a sale on chicken and need more chicken recipes, I have a few I think you’ll love. Try this Lemon Lime Cilantro Cast Iron Chicken for easy cleanup and delightful flavor.
If your family enjoys comfort food, this Weight Watchers Chicken Pot Pie is so good and is so much healthier than higher-calorie versions. It’s one of our favorites! For a tropical twist, try this Baked Hawaiin Chicken. Your kids will love it!
If you make any of these recipes, I’d love for you to share on social media! Thanks so much!
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