Drunken Chicken Cacciatore with Dark Beer

“Cacciatore” is an Italian word meaning “hunter,” and “alla cacciatora” refers to a dish prepared “hunter-style.” This rustic Italian dish has its roots in the Italian countryside, where hunters would prepare it using whatever ingredients were available, often including rabbit or chicken, wild herbs, vegetables, and sometimes wine.

The dish became popular for its hearty, comforting nature, typically featuring slow-cooked meat in a rich tomato-based sauce, often with onions, peppers, and mushrooms. Over time, chicken cacciatore became the most common version, especially in Italian-American cuisine, where it remains a beloved staple.

Drunken Chicken Cacciatore with Dark Beer

Drunken Chicken Cacciatore is a delightful twist on the classic Italian chicken cacciatore, infused with the rich, deep flavors of a dark beer like Guinness. This recipe combines tender chicken with a robust, savory sauce, and a variety of your home-canned goods, making it perfect for enjoying on its own or served over pasta or rice.

Ingredients

• 4-6 bone-in, skinless chicken thighs or legs (about 2 lbs)
• 4 cloves garlic, minced
• 1 half-pint (1 cup) home-canned bell peppers, drained and chopped
• 1 small yellow onion, diced (1/2 cup)
• 1 can (12 oz) dark beer (such as Guinness)
• 3 Roma tomatoes, diced
• 1 can (6 oz) tomato paste
• 1 half-pint home-canned mushrooms, drained
• 1/2 cup black olives, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken thighs or legs with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the bell peppers and onions, and sauté for 3-4 minutes until the onions start to soften.
3. Deglaze the Pan: Pour the dark beer into the skillet, scraping up any browned bits from the bottom of the pan. This will help to create a rich, flavorful sauce.
4. Stir in the tomatoes, tomato paste, dried oregano, basil, thyme, and additional salt and pepper to taste. Mix well to combine.
5. Add the browned chicken back into the skillet, along with the home-canned mushrooms, and black olives. Stir to coat the chicken and vegetables with the sauce.
6. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally and adjust seasoning if necessary.

Serve: To enjoy your canned drunken chicken cacciatore, serve over pasta, rice, or alongside crusty bread. Garnish with fresh parsley for added color and flavor.

Tips:

• Flavor Variations: Feel free to experiment with different herbs and spices based on your taste preferences. Adding a pinch of red pepper flakes can give the dish a bit of heat if you like a spicy kick.
• Vegetable Additions: You can also include other home-canned vegetables like zucchini or carrots for added variety and nutrition.
• Serving Suggestions: For a complete meal, pair this dish with a simple green salad and a side of garlic bread.

This Drunken Chicken Cacciatore recipe is a fantastic way to enjoy the robust flavor of dark beer in your homemade meals. The combination of tender chicken, savory sauce, and hearty vegetables makes it a satisfying dish that’s sure to please your family and friends.

Enjoy your culinary creation with a taste of homemade comfort!