Chicken Cacciatore
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
474 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
Description
Chicken Cacciatore begins with seasoning and searing bone-in, skin-on chicken thighs to brown the skin and lock in flavor. The cooking continues by sautéing aromatic vegetables including onion, carrot, bell pepper, and mushrooms, which add texture and natural sweetness. Garlic adds pungency, while dry red wine is incorporated to deglaze the pan and concentrate flavor as it reduces.
Adding fire roasted crushed tomatoes provides a smoky acidity, complemented by black olives and capers that bring briny depth. Dried oregano and crushed red pepper flakes season the sauce, which simmers with the chicken to tenderize the meat and thicken the sauce. Fresh basil stirred in at the end adds herbal brightness, while parsley and freshly grated Parmesan garnish enhance aroma and flavor at serving.
This rustic Italian dish pairs well with pasta, polenta, or crusty bread to soak up the flavorful sauce. Storing leftovers refrigerated keeps the dish fresh for up to four days, and it can be frozen for several months, making it practical for meal planning.
Ingredients
- 6 chicken thighs bone-in and skin-on
- kosher salt
- black pepper
- 3 tablespoons olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 red bell pepper chopped
- 8 ounces cremini mushrooms sliced
- 6 cloves garlic minced
- 3/4 cup red wine dry
- 28 ounces fire roasted crushed tomato
- 1/2 cup black olives pitted or Kalamata olives
- 2 tablespoons capers
- 1 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes crushed
- 1/4 cup basil chopped, fresh
- parsley fresh parsley and grated, for garnish
- Parmesan Cheese fresh parsley and grated, for garnish
Instructions
- Pat the chicken thighs dry with a paper towel. Season with salt and pepper on both sides.
- In a large pot or Dutch oven, heat the oil over medium-high heat. Place the chicken thighs into the hot pan, skin side down, and sear for 3 to 5 minutes, without disturbing. Flip and cook for an additional 5 minutes. Transfer the chicken to a plate and set aside.
- Add the onion, carrot, red pepper, and mushrooms to the pan and sauté for 5 or until the vegetables are softened. Stir in the garlic and cook for 1 minute.
- Add the wine and cook until reduced by half, about 3 minutes. Add the crushed tomatoes, olives, capers, oregano, and crushed red pepper flakes.
- Use tongs to return the chicken thighs to the pan, making sure they are covered in the sauce. Bring the sauce to a simmer and cook on medium-low for 20 to 25 minutes or until the sauce has thickened and the internal temperature of the chicken thighs is 165°F.
- Stir in the fresh basil. Garnish with parsley and Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish freezes well for up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 142mg | 47% |
| Sodium | 550mg | 23% |
| Potassium | 983mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2873IU | 57% |
| Vitamin C | 41mg | 46% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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