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Chicken Cacciatore
5 from 3 votes

Chicken Cacciatore

Classic Chicken Cacciatore is easy to make on the stove top in your Dutch oven or stock pot. Incredibly tender and flavorful!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 Servings
Calories: 302 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 Tbsp olive oil
  • 4 lbs chicken thighs bone-in, skin-on
  • 1 yellow onion sliced
  • 1 red bell pepper cut into match sticks
  • 3 cups baby bella mushroom chopped
  • 8 cloves garlic minced
  • 1 Tbsp Italian seasoning
  • 6 leaves sage chopped (or 1 teaspoon dried sage, fresh
  • 1 teaspoon salt or to taste, sea salt
  • ¾ cup dry red wine such as chardonnay or Cabernet Sauvignon, or white wine
  • 1 diced tomatoes 28-ounce can
Optional Additions:
  • 2 celery ribs chopped
  • 1 cup black olives whole
  • 2 Tbsp capers
  • 1 cup green olives
  • ⅓ cup sun-dried tomatoes

Instructions

    Cup of Yum
  1. Season both sides of the chicken thighs with salt and black pepper.
  2. Heat the avocado oil in a large thick-bottomed pot (such as a Dutch oven) over medium-high heat. Allow the pot to heat up for a few minutes until it is sizzling hot. Place the chicken thighs in the pot in a single layer, skin side down and brown for 4 to 6 minutes, until the chicken skin is deeply golden brown.
  3. Carefully flip and sear for another 2 minutes. Note: this will likely need to be done in two batches as there won’t be enough room to brown the chicken all at the same time.
  4. Transfer the chicken to a plate and set aside.
  5. Add the onion to the pot and sauté, stirring occasionally, until it begins to soften, about 5 minutes, scraping the browned bits off the bottom of the pan while sautéing. 
  6. Stir in the bell pepper, mushrooms, and garlic and continue sautéing, stirring frequently, for another 3 to 5 minutes. Add in the Italian seasoning, fresh sage, paprika, sea salt, diced tomatoes and red wine and stir well. 
  7. Transfer the chicken back to the pot, maneuvering it around until it is fully submerged in liquid. Cover the pot and bring it to a full boil. Reduce the heat to a simmer and continue cooking for 35 to 50 minutes (I do 40), until the chicken is nice and tender. Taste the sauce for flavor and add more sea salt to taste.
  8. Serve the chicken over rice, noodles, zucchini noodles, or cauliflower rice with plenty of sauce and fresh grated parmesan cheese and fresh basil.

Nutrition Information

Serving 1Serving Calories 302kcal (15%) Carbohydrates 8g (3%) Protein 30g (60%) Fat 18g (28%) Fiber 6g (24%) Sugar 8g (16%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 302

% Daily Value*

Serving 1Serving
Calories 302kcal 15%
Carbohydrates 8g 3%
Protein 30g 60%
Fat 18g 28%
Fiber 6g 24%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.