Chicken Cacciatore Cannellini Beans: A Delicious & Easy Recipe

Chicken cacciatore cannellini beans: a rustic Italian masterpiece that’s about to become your new weeknight obsession! Imagine tender chicken, simmered in a rich tomato sauce, infused with aromatic herbs and the creamy goodness of cannellini beans. This isn’t just dinner; it’s a culinary journey to the heart of Italy.

Cacciatore, meaning “hunter” in Italian, traditionally refers to a dish prepared “hunter-style,” often featuring braised meats cooked with vegetables, herbs, and sometimes wine. While the exact origins are debated, it’s believed to have emerged as a way for hunters to utilize their bounty, creating hearty and flavorful meals from foraged ingredients. Adding cannellini beans elevates this classic, transforming it into a more substantial and satisfying dish.

What makes chicken cacciatore cannellini beans so irresistible? It’s the perfect harmony of flavors and textures. The savory chicken, the tangy tomato sauce, the earthy herbs, and the smooth, creamy beans create a symphony on your palate. Plus, it’s incredibly versatile! Serve it over pasta, polenta, or crusty bread for soaking up all that delicious sauce. And the best part? It’s surprisingly easy to make, making it a fantastic option for busy weeknights when you crave a comforting and flavorful meal without spending hours in the kitchen. Get ready to experience a taste of Italy with this delightful and approachable recipe!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 cup dry red wine (such as Chianti or Merlot)
• 1 cup chicken broth
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup capers, drained
• 2 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• For the Cannellini Beans:
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/2 cup chicken broth
• 1 tbsp fresh rosemary, chopped
• Salt and black pepper to taste
• Optional Garnishes:
• Fresh parsley, chopped
• Grated Parmesan cheese

Preparing the Chicken Cacciatore:

1. Sear the Chicken: Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken in batches, being careful not to overcrowd the pot. Sear the chicken on all sides until browned, about 3-4 minutes per side. Remove the chicken from the pot and set aside. Don’t worry about cooking the chicken all the way through at this point; you just want to get a nice sear on it.
2. Sauté the Vegetables: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the chopped red bell pepper and cook for 3-5 minutes, until slightly softened.
3. Deglaze the Pot: Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. This is where a lot of flavor comes from, so make sure you get all those bits! Let the wine simmer for a few minutes to reduce slightly.
4. Add the Tomatoes and Broth: Stir in the crushed tomatoes, tomato sauce, and chicken broth. Bring the mixture to a simmer.
5. Return the Chicken to the Pot: Add the seared chicken back to the pot. Stir in the Kalamata olives, capers, oregano, parsley, dried basil, and red pepper flakes (if using).
6. Simmer the Cacciatore: Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 2 hours. The longer it simmers, the more tender the chicken will become and the more the flavors will meld together. Stir occasionally to prevent sticking. Check the chicken for doneness; it should be very tender and easily shreddable with a fork.
7. Adjust Seasoning: Taste the cacciatore and adjust the seasoning with salt and pepper as needed. Remember that the olives and capers are already salty, so be careful not to over-salt.

Preparing the Cannellini Beans:

1. Sauté the Garlic: While the chicken cacciatore is simmering, prepare the cannellini beans. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Again, be careful not to burn the garlic.
2. Add the Beans and Broth: Add the rinsed and drained cannellini beans and chicken broth to the saucepan. Stir in the chopped fresh rosemary.
3. Simmer the Beans: Bring the mixture to a simmer, then reduce the heat to low and simmer for 15-20 minutes, or until the beans are heated through and the broth has slightly thickened. Stir occasionally.
4. Mash Some of the Beans (Optional): For a creamier texture, you can mash some of the cannellini beans with a fork or potato masher. This will help to thicken the sauce.
5. Adjust Seasoning: Taste the cannellini beans and adjust the seasoning with salt and pepper as needed.

Serving the Chicken Cacciatore with Cannellini Beans:

1. Serve Together: Spoon the cannellini beans onto plates or bowls. Top with a generous serving of the chicken cacciatore.
2. Garnish (Optional): Garnish with fresh parsley and grated Parmesan cheese, if desired.
3. Enjoy! Serve immediately and enjoy this hearty and flavorful Italian-inspired dish.

Tips and Variations:

• Vegetable Variations: Feel free to add other vegetables to the cacciatore, such as mushrooms, carrots, or celery. Add them along with the bell pepper.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you don’t like spice, omit them altogether.
• Wine Substitution: If you don’t have red wine, you can substitute with more chicken broth or a tablespoon of red wine vinegar.
• Herb Variations: Use other fresh herbs, such as thyme or marjoram, in addition to or in place of the oregano and parsley.
• Slow Cooker Option: This recipe can also be made in a slow cooker. Sear the chicken and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Make Ahead: Chicken cacciatore is a great make-ahead dish. The flavors actually improve as it sits, so you can make it a day or two in advance and reheat it before serving.
• Freezing: Chicken cacciatore freezes well. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: Serve the chicken cacciatore and cannellini beans with crusty bread for dipping in the sauce, or over pasta or polenta.
• Chicken Breast Option: While chicken thighs are more flavorful and stay more moist during the long cooking time, you can substitute with chicken breasts. Be careful not to overcook them, as they can become dry. Reduce the simmering time if using chicken breasts.
• Adding Mushrooms: Adding sliced mushrooms (such as cremini or button mushrooms) along with the bell peppers adds an earthy flavor to the dish. Sauté them until softened before adding the other ingredients.
• Using Different Types of Beans: While cannellini beans are traditionally used, you can experiment with other types of beans, such as Great Northern beans or even chickpeas.
• Thickening the Sauce: If the sauce is too thin, you can thicken it by simmering it uncovered for a longer period of time, allowing some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the sauce and simmer until thickened.
• Lemon Zest: Adding a teaspoon of lemon zest towards the end of the cooking time can brighten up the flavors of the dish.
• Bay Leaf: Adding a bay leaf to the cacciatore while it simmers adds a subtle depth of flavor. Remember to remove the bay leaf before serving.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 450-550 per serving
• Protein: 40-50 grams
• Fat: 20-30 grams
• Carbohydrates: 30-40 grams

Conclusion:

And there you have it! This Chicken Cacciatore with Cannellini Beans is more than just a recipe; it’s a culinary hug on a plate. I truly believe this dish deserves a spot in your regular rotation, and here’s why: it’s a flavor explosion that’s surprisingly simple to achieve. The rich, savory tomato sauce, infused with the earthy goodness of mushrooms and the tender, juicy chicken, is perfectly balanced by the creamy cannellini beans. It’s a complete meal in one pot, offering both comfort and nutrition.

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a heartier meal, serve it over a bed of creamy polenta or fluffy mashed potatoes. The polenta soaks up all that delicious sauce, creating an unforgettable experience. Alternatively, toss it with your favorite pasta – penne, rigatoni, or even a simple spaghetti would work beautifully. If you’re watching your carbs, try serving it over zucchini noodles or cauliflower rice for a lighter, yet equally satisfying, option.

Looking for variations? Consider adding a splash of dry red wine to the sauce for an even deeper, more complex flavor. A pinch of red pepper flakes will add a touch of heat, while a handful of chopped fresh basil or parsley at the end will brighten the dish and add a burst of freshness. You could also experiment with different types of mushrooms – cremini, shiitake, or even a mix of wild mushrooms would all be fantastic. And if you’re not a fan of chicken thighs, feel free to substitute chicken breasts, just be sure not to overcook them.

For a vegetarian twist, you can easily omit the chicken altogether and double the amount of cannellini beans. Add some extra vegetables like bell peppers, zucchini, or eggplant for a more substantial meal. The beauty of this recipe is that it’s incredibly forgiving and adaptable to your own tastes and dietary needs.

I’m confident that once you try this Chicken Cacciatore with Cannellini Beans, you’ll be hooked. It’s the perfect weeknight meal – quick, easy, and packed with flavor. It’s also elegant enough to serve to guests, making it a true crowd-pleaser.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think?

Please, don’t hesitate to leave a comment below and share your thoughts and photos. I love seeing your creations and hearing about your culinary adventures. Your feedback is invaluable and helps me to continue creating recipes that you’ll love.

Happy cooking, and bon appétit! I can’t wait to hear all about your delicious Chicken Cacciatore with Cannellini Beans! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!