Easy Chicken Cacciatore Cornbread Puffs

Last Updated on July 4, 2024 by Lisa Keys

This easy chicken cacciatore cornbread recipe is the perfect Father's Day dinner. Inspired by my dad's love for "hunter's stew" I created this dish for the national cornbread cookoff. Naturally, every stew needs a great bread dipper to soak up the delicious sauce, so to compliment the dish I made some cornbread cheese puffs.

What is chicken cacciatore

Chicken cacciatore is a classic rustic Italian dish. It traditionally features chicken pieces simmered in a flavorful tomato-based sauce with vegetables and herbs. It's typically served with some crusty bread and maybe a side salad.

Do you know this is my second rodeo at the cornbread cookoff? Twelve years ago I took second place with Sweet Yellow Cornbread Sausage and Tomato Pie.

I really enjoyed cooking my easy chicken cacciatore cornbread on the festival stage. Sponsored by Lodge Cast Iron I used my trusty work horse of a 10-inch skillet to make the stew. The cast iron pieces are also great for serving and keeping the food hot. I had a time limit of 1 hour to get the stew and the cornbread done for 10 hungry judges. Luckily, I had a few minutes to spare. That's how easy this recipe is. While I did not win a top award, I was delighted with the cook of my flavorful dish of tender chicken, peppers and onions and cheese-filled ebelskivers.

How to make my award winning recipe

• Season chicken with salt and pepper. Lightly dredge in flour. Sear in olive oil. Browning the chicken creates a base for a deep flavorful sauce.
• Cook the aromatics: peppers, onions, garlic until tender and fragrant.
• Build the sauce with tomatoes, chicken stock, herbs and cheese rind; bring to a simmer to meld the flavors.
• Nestle the chicken into the sauce and simmer until fully cooked.
• Garnish with fresh herbs and grated parmesan.
• Prepare the cornbread cheese puffs. See the recipe card notes.

Easy Chicken Cacciatore Cornbread Puffs

Lisa Keys

Tender chicken in a flavorful sauce with cornbread cheese puffs to soak it all in.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course chicken

Cuisine Italian

Servings 6 people

Calories 511 kcal

Equipment

• 1 ebelskiver pan optional

Ingredients

  

1x2x3x

• 6 (1 ½ lbs.) boneless, skinless chicken thighs, trimmed of excess fat, cut into bite-size pieces
• 2 ½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 ½ cups crushed canned tomatoes
• ¾ cup low sodium chicken stock
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 (3-inch) piece parmesan cheese rind (optional)
• 2 tablespoons chopped fresh flat-leaf parsley plus for garnish
• 1 ½ cups cornbread and muffin mix
• 2 tablespoons freshly grated parmesan cheese
• 1 teaspoon grated lemon zest plus ½ teaspoon fresh lemon juice
• ½ cup milk
• 4 tablespoons melted unsalted butter
• 2 eggs, separated
• 1 (8 oz.) package mozzarella pearls

Instructions

 

• Season chicken with 1 teaspoon salt and pepper; toss to coat with flour.
• In a Lodge 10-inch cast iron skillet, heat oil over medium heat until shimmering. Working in 2 to 3 batches, add chicken, in a single layer, and cook, turning, until just golden. Transfer chicken to a platter as it finishes cooking and set aside.
• Add red peppers, onions and garlic to skillet and cook, stirring and scraping up any browned bits, until softened, about 6 minutes.
• Stir in tomatoes, chicken stock, bay leaf, thyme, cheese rind and remaining salt; bring to a simmer.
• Nestle chicken and any accumulated juices into liquid and vegetables. Cover and cook for 10 to 15 minutes or until chicken is fully cooked and flavors meld. Stir in 2 tablespoons parsley.
• Discard herb sprigs, bay leaf and cheese rind before serving. Spoon into serving bowls. Sprinkle with parmesan cheese. Garnish with fresh herbs.
• Prepare cornbread cheese puffs (see notes).

Notes

Cornbread Cheese Puffs Instructions

In a mixing bowl, combine cornbread mix, parmesan cheese, lemon zest, milk, 3 tablespoons melted butter and egg yolks until blended; set aside.

In a small bowl, beat or whisk egg whites and lemon juice to soft peaks; fold into cornbread mixture.

Heat a 7-well ebelskiver pan over medium heat. Brush the wells with remaining melted butter. Fill wells with 2 tablespoons of batter (just below the well rim). Immediately, press a mozzarella pearl into the center of each. Cook until golden brown on edges and bubbly on the surface. Using two chopsticks flip puffs over to cook the other side. Repeat with remaining melted butter and batter. Serve with Cast Iron Chicken Cacciatore. They are so good dipped in the sauce.

Nutrition

Calories: 511kcalCarbohydrates: 36gProtein: 31gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 188mgSodium: 1.511mgPotassium: 664mgFiber: 4gSugar: 13gVitamin A: 1.309IUVitamin C: 35mgCalcium: 131mgIron: 3mg

Keyword cacciatore, cornbread, ebelskivers, main dish, recipe contest, stew

Tried this recipe?Let us know how it was!

On a final note, one of the best things about traveling to a cookoff is getting to enjoy this beautiful country of ours with my husband and spending time with those I consider my extended family. My cookoff buddies are the best kind of people. Win or lose we are always cheering each other on.

For more great Father's Day dinners for the beef eater try my recipes for:

grilled red miso steak or my Boston Style Steak Wraps.