4.6 from 66 votes
Chicken Cacciatore
Chicken Cacciatore features bone-in, skin-on chicken thighs simmered in a robust sauce with tomatoes, red wine, olives, and capers. Vegetables like onion, carrot, bell pepper, and mushrooms enrich the sauce, which is seasoned with oregano, garlic, and crushed red pepper. The slow cooking melds the flavors, creating a savory, tangy dish with tender chicken and a thickened sauce, suitable for hearty dinners.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
6
Calories:
474 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 474
% 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.