How to Make Frango a Cacciatore Clássico e Requintado in 5 Easy Steps

Are you ready to impress your family with a dish that’s bursting with flavor and is surprisingly easy to make? Today, I’m excited to share my recipe for Frango à Cacciatore Clássico e Requintado, a classic Italian chicken dish that will have everyone asking for seconds! This recipe is perfect for those busy weeknights when you need quick family dinners that don’t skimp on taste. Plus, it pairs beautifully with creamy garlic pasta, making it one of my favorite easy pasta recipes!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for 30-minute meals.
• Rich, savory flavors that will delight your taste buds.
• Great for family gatherings or a cozy weeknight dinner.
• Pairs wonderfully with pasta or crusty bread.
• Can be made ahead and stored for later!

Ingredients

To make this delicious Frango à Cacciatore, you’ll need the following ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this mouthwatering dish:

1. In a large skillet, heat the olive oil over medium heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and bell pepper. Sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
3. Pour in the diced tomatoes and chicken broth, then add the oregano, salt, and pepper. Stir well to combine.
4. Return the chicken to the skillet, skin-side up. Bring the mixture to a simmer, cover, and cook for 20 minutes, or until the chicken is cooked through.
5. Garnish with fresh basil before serving. Enjoy your Frango à Cacciatore with a side of creamy garlic pasta for a complete meal!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Frango à Cacciatore turns out perfectly:

• For extra flavor, marinate the chicken in olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, let it simmer uncovered for the last 5-10 minutes.
• Feel free to add other vegetables like mushrooms or zucchini for added nutrition.
• This dish can easily be doubled for larger gatherings!

How to Serve

When it comes to serving your Frango à Cacciatore, the options are endless! Here are a few ideas:

• Serve it over a bed of creamy garlic pasta for a comforting meal.
• Pair it with a fresh garden salad for a lighter option.
• Offer crusty bread on the side to soak up the delicious sauce.
• For a festive touch, sprinkle some grated Parmesan cheese on top before serving.

Make Ahead and Storage

This recipe is perfect for meal prep! Here’s how to make it ahead of time:

• Cook the Frango à Cacciatore as directed, then let it cool completely.
• Store it in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm it on the stove over low heat until heated through.
• You can also freeze the dish for up to 3 months. Thaw in the refrigerator overnight before reheating.

Now that you have all the tips and tricks, I hope you feel inspired to try making Frango à Cacciatore Clássico e Requintado for your next family dinner! It’s a delightful dish that’s sure to become a favorite in your home. Happy cooking!

Print Pin

Frango à Cacciatore Clássico e Requintado

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 450

Experience a traditional Italian chicken cacciatore with rich flavors and hearty ingredients, perfect for a comforting meal.

Ingredients

Meat

• 1 kg de coxas e sobrecoxas de frango com pele e osso

Vegetables

• 1 large pimentão vermelho, fatiado
• 1 medium cebola, picada em cubos

Garlic

• 3 cloves dentes de alho, picados

Fruits

• 5 large tomates maduros, sem pele e picados

Liquids

• 1 cup de vinho tinto seco

Olives and Capers

• 0.5 cup de azeitonas pretas
• 2 sopa de alcaparras

Spices

• 1 teaspoon de pimenta calabresa

Herbs

• 2 ramos de alecrim fresco
• 2 ramos de tomilho fresco
• 2 folhas de louro

Oils

• 3 colheres de sopa de azeite de oliva

Seasoning

• Sal e pimenta-do-reino a gosto

Instructions 

• Prepare o frango
• Tempere as coxas e sobrecoxas com sal, pimenta-do-reino e pimenta calabresa. Doure o frango em azeite até ficar dourado.
• Refogue os vegetais: cebola, alho e pimentão.
• Adicione os tomates, vinho, azeitonas, alcaparras e ervas. Cozinhe por 30 a 40 minutos, até o molho engrossar e o frango ficar macio.
• Sirva quente, acompanhado de pão ou massa.

Notes

Dica: Use tomates frescos para um sabor mais intenso.

Calories: 450kcal

Cost: $15

Course: Main Course

Cuisine: Italian

Keyword: chicken