Herb seasoned crisp chicken thighs with a traditional Cacciatore sauce of tomatoes, wine, olives, onions and herbs served alongside ‘zoodles’!
A rustic Italian sauce served most often over chicken or Rabbit, sometimes called “hunter-style”.
Since rabbit is a very lean mean and one I most often prefer to cook in a white wine sauce with lots of mushrooms, I chose the chicken thigh.
Not a lot of fat goes into the Cacciatore recipe, other than olive oil, so the skin of the chicken thigh, seared high to release its fat, was just enough extra flavor for this garden fresh Italian sauce.
Summer gardens in Italy, my house here in Maryland as well, is bursting with lots and lots of tomatoes, peppers and fresh herbs that it makes sense to save this recipe until the end of summer.
Whether the ingredients come from your garden, deck pots or the farmer’s market, this dish is spectacular.
September is when I first made this dish and so dinner was served poolside, before it would soon close, and with a heap of ‘zoodles’!
Zoodles and Zoodles of Zucchini!
Who ever created the zoodle machine was nothing short of brilliant! This inexpensive little gadget takes zucchini, yellow squash, skinny eggplant and a few other veggies and cuts them into noodles.
The zoodles I served alongside the Chicken Cacciatore were from my garden as well, cut into noodles, sautéed quickly in olive oil, garlic and a squeeze of lemon. One spectacular and easy meal!
Homemade Bread and a glass of wine served with this garden fresh dinner is the only way I hope to wrap up summer for as long as I live!
- Chicken thighs – bone in, skin on
- Salt and Pepper
- Black olives
- Fresh herbs – oregano or marjoram
- Red wine
- Olive oil
- Lemon juice and zest
- Large cast iron pan with a lid
- Cooking spoon
- Cutting board
- Chopping knife
- Medium size bowl
- Measuring cup
- Measuring spoons
- Stovetop or burner
Chicken Cacciatore with Zoodles
- Chicken thighs – 4, skin on
- – Dredging Flour – 1 cup flour seasoned with salt and pepper
- – Onions – 2 cups, chopped
- – Tomatoes – 2 cups, chopped
- – Garlic – 3 cloves, crushed
- – Black Olives – ½ cup, chopped
- – Fresh Herbs – 1/2 cup, oregano or marjoram
- – Red wine – 1 cup
- – Olive oil – as needed
- – Butter -2 tbsp
- – Salt u0026 pepper – to taste
- Zucchini – 1 large or 2 small
- Lemon juice and zest – 1/2 lemon
- Heat a large cast iron pan with a lid.
- Dredge the chicken on both sides in seasoned flour.
- Drizzle enough olive oil to cover the bottom of the pan (about 2 tablespoons), with the butter. Place dredged chicken in the hot pan. Sear both sides until crispy. Remove from pan.
- Add onions and cover to sweat (about 5 minutes). Add tomatoes, 2 crushed garlic cloves, black olives, herbs, salt/pepper, and wine. Give a stir. Replace the chicken, cover, and simmer on medium low until the chicken is cooked (about 30 minutes).
- Zoodle the zucchini (or chop into matchsticks), drizzle a little olive oil in a hot pan, toss in 1 crushed garlic clove and place the zucchini in with a lid. Give a shake. Open and pour in the lemon juice and zest, salt and pepper to taste, lid on again for about a minute and remove zucchini before it becomes soggy.