Chicken Cacciatore
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Servings
6
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Calories
342 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
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This easy chicken cacciatore recipe is a beloved Italian classic. Browned chicken is braised in a rich tomato sauce until it's tender and then served over pasta or polenta for a comforting one pot meal, perfect for a family dinner.
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Ingredients
- 4 tbsp olive oil
- 2 lbs chicken thighs bone-in skinless
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp oregano
- 1 onion sliced
- 3 cloves garlic minced
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 lb baby bella mushrooms sliced
- 1/2 cup dry red wine
- 28 oz whole tomatoes
- 1/3 cup chopped parsley
- 1/3 cup chopped basil
Instructions
- Heat 2 tbsp olive oil in a deep pan over medium high heat. Season the chicken with salt, pepper and oregano on both sides. Sear the chicken thighs for about 5 minutes on each side until they are golden. Remove the browned chicken thighs from the pan and set aside.
- Add the rest of the olive oil to the pan and saute the onions for 5-10 minutes until they start to soften. Add in the garlic, red and yellow bell peppers followed by the mushrooms. Cook for a few minutes so the vegetables start to soften.
- Pour in the red wine and stir to deglaze the pan. Add in the tomatoes with the juice. Using the back of a wooden spoon, crush the tomatoes.
- Place the browned chicken thighs back into the pan and nestle them in the sauce. Bring to a simmer and lower the heat to medium. Cover and cook for 45 minutes to one hour, until the chicken if fall-off-the-bone tender and the sauce has thickened.
- Top the chicken cacciatore with chopped basil and parsley and serve warm with your favorite side dish.
Notes
- You can use chicken legs or breast as well as long as they are skinless. It's also common to use a whole chicken that's been cut into pieces.
- Storage: Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan or a saucepan over medium heat until warm.
- To freeze: allow the chicken to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible from the container before sealing it tightly. Freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in a pan over medium heat.
- Optional: Some add other vegetables such as carrots or olives to this dish.
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
14g
(5%)
Protein
33g
(66%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.03g
Cholesterol
144mg
(48%)
Sodium
538mg
(22%)
Potassium
1164mg
(33%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2087IU
(42%)
Vitamin C
86mg
(96%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 144mg | 48% |
| Sodium | 538mg | 22% |
| Potassium | 1164mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2087IU | 42% |
| Vitamin C | 86mg | 96% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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