This is a sponsored conversation written by me on behalf of Little Italy in the Bronx. The opinions and text are all mine.
In our home, when the kids are asking what’s for dinner, and I haven’t even given it a single consideration, without hesitation, we all agree that it’s a perfect night for some tasty Italian cuisine. Italian meals are our “go-to” favorites. We love the flavors, and you can never go wrong. Besides a quick Bolognese sauce with pasta, we love this easy Chicken Cacciatore recipe that is ideal for sharing with friends and family.
I think what I love most about creating an Italian dinner is it’s full of romantic, bold flavors, and yet rustic in its simplicity. We are more than won over by the variety of sauces they have, from the classic Marinara to Alfredo, and Arrabbiata to Little Italy in the Bronx Alla Vodka sauce. They’re all gorgeous additions to any meal. Richly flavored sauces that can be used to create classic Italian meals always go down as a treat in our home. Little Italy in the Bronx is full of fresh flavors. My favorite is their marinara sauce. It can be paired with your favorite pasta, it’s easily prepared, and it’s great for making your favorite dinners any time of year.
Richly flavored, with a rustic feel, Chicken Cacciatore is a meal that is worthy of sharing and lingering conversations!
What is Chicken Cacciatore? In Italian, cacciatore means hunters, therefore Chicken Cacciatore is also known as hunter’s chicken. There are many versions of this rustic tomato-based stew; all the ideal comfort food after a long week. I used boneless chicken thighs, but you can use chicken breast, chicken legs, a whole chicken cut into pieces, or if you’re up for something different, you can also use rabbit instead. You can also make this by browning the chicken as directed below, then add all the ingredients in a slow cooker and cook on high for about 2 hours or low for 4 – 5 hours for a Chicken Cacciatore slow cooker style. Seriously, this recipe is so forgiving that you really can’t go wrong, especially when using a gorgeous marinara sauce as the base.
Why I’m won over by Little Italy in the Bronx sauce, besides the flavor, is that they use simple, wholesome ingredients, including quality imported Italian tomatoes, not paste. They make sure to prepare their sauces in small batches, not in bulk quantities where the flavors are lost. All of their sauces are gluten-free and can be found in delicious flavors like Marinara, Tomato Basil, Alla Vodka, Arrabbiata, and Alfredo. If you haven’t seen these lovely sauces yet, go to your local Publix and if it’s like my store, you should find it down the aisle with the pasta sauce and international foods.
The good news is that from October 27th – November 9th, 2018, you can grab plenty of Little Italy in the Bronx pasta sauce on sale for $3.99, saving your wallet $2 per bottle, at your local Publix (store locator). As a bonus, with every purchase, a portion is set aside to help a local non-profit, Belmont Business Improvement District. They help to preserve the traditions of the community by promoting cultural programs, business development and more. Part of this community is home to one of the “great streets” of America, Little Italy Arthur Avenue, known around the world for its restaurants and for cultivating authentic Italian culture.
For more information and inspiration, visit Little Italy in the Bronx!
- 4 Tbsp. olive oil
- 2 – 3 lbs. chicken thighs (about 6 – 8 pieces)
- 1 – 2 tsp salt
- ½ - 1 tsp ground black pepper
- Flour, for dusting
- 1 (14 oz.) can diced tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- Handful of green olives pitted
- 1 (12 oz.) jar of Little Italy in the Bronx Marinara sauce
- 1/2 cup red wine, such as Chianti
- 2 tsp dried oregano
- 3 - 4 bay leaves
- 2 sprigs fresh rosemary
- Flat leaf parsley, to garnish if desired
- Parmesan cheese, grated to garnish if desired
- Pat the chicken dry with paper towels, season with salt and pepper, and dust with 2 tablespoons of flour, shaking off excess flour.
- In a large skillet, heat the olive oil over medium high heat, carefully add in the flour dusted chicken, & cook until browned all over, about 10 - 15 minutes. Remove chicken from pan and set aside.
- Add half of the minced garlic clove to the pan, along with the onions, olives and diced tomatoes. Sauté until onions are just translucent.
- Pour in the marinara sauce and add the wine, stirring to mix well.
- Add the remaining minced garlic and oregano, stir to combine.
- Place the browned chicken and tuck in the bay leaves and lay the rosemary sprigs over the top. Bring to a boil, cover, then reduce the heat to low and simmer for about 1 - 1 1/2 hours.
- Serve on its own, with a salad, pasta, rustic bread or cannellini beans. Top with flat leaf parsley and grated Parmesan cheese if desired.
*If you're in a hurry, skip the marinating and start with step 2 by patting the chicken dry and dusting with flour. Continue cooking as directed through step 5, and in place of the marinade, add in the bay leaves, rosemary, 1 clove of minced garlic, and the 1/2 cup of red wine and marinara sauce, and continue to cook as directed.
Sauce too acidic? Add up to 1 tablespoon of sugar to mellow the flavors.
Other great additions:
- Sautéing 8 oz. of mushrooms along with the onions.
- Crispy bacon added during the simmering process.
- Crushed red chili, to taste.
- A few anchovies while sautéing the onions.
- Red wine can be substituted with your favorite dry white wine if preferred. It all taste great!
Any leftovers can be kept covered and refrigerated for up to 5 days.