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cozy rustic chicken dinner

Rustic Chicken Cacciatore

This Rustic Chicken Cacciatore transforms simple ingredients into a restaurant-quality dish with minimal effort. Tender chicken simmers in a rich tomato sauce infused with rosemary and dry red wine, creating a comforting Italian classic that pairs perfectly with linguine.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup dry red wine
  • 1/2 teaspoon rosemary
  • 1/4 cup tomato paste
  • 1 pound canned tomatoes
  • 1/4 teaspoon black pepper
  • 12 ounces linguine
  • 1/4 cup olive oil high-quality recommended
  • 2 yellow onions peeled and crushed
  • 1 teaspoon salt
  • 6 boneless skinless chicken breasts

Equipment

  • Large pot
  • Mixing bowl
  • Pasta pot

Method
 

  1. Heat olive oil in a large pot over high heat.
  2. Add chicken breasts and brown on all sides. Once browned, remove chicken and set aside.
  3. Add crushed onions to the same pot and cook for about 5 minutes until softened and translucent.
  4. Add garlic and continue cooking for 4 more minutes, stirring occasionally.
  5. Pour in the canned tomatoes, breaking up any clumps with your spoon.
  6. In a separate bowl, combine the dry red wine, tomato paste, and rosemary. Mix well and add to the pot.
  7. Return the chicken to the pot, nestling the pieces into the sauce. Season with salt and pepper.
  8. Reduce heat and simmer for 45 minutes, allowing the flavors to meld together.
  9. About 15 minutes before the sauce is done, cook the linguine according to package directions. Reserve some pasta water before draining.
  10. Toss the cooked linguine with the chicken and sauce. Serve family-style on a large platter.

Notes

For a richer flavor, use chicken thighs instead of breasts. Feel free to add mushrooms, bell peppers, olives, or capers for variation. If you don't have red wine, substitute chicken broth with a splash of balsamic vinegar. This dish can be served over polenta or zucchini noodles instead of linguine for a delicious alternative.
Leftovers can be refrigerated for up to 3 days and actually taste even better the next day as the flavors continue to develop. For freezing, store the sauce separately from any pasta for best results.