Chicken Cacciatore
User Reviews
5.0
309 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
4 servings
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Calories
632 kcal
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Course
Main Course, Dinner
Chicken Cacciatore
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Chicken cacciatore is a hearty Italian dish with tender chicken simmered in a rich tomato sauce with fresh vegetables and herbs.
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Ingredients
- 2 pounds bone-in skin-on chicken thighs and/or drumsticks
- 3 tablespoons olive oil divided
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 medium yellow onion diced
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- ½ cup dry red wine or beef broth
- 28 ounces canned diced tomatoes with juices
- 8 ounces tomato sauce
- 1 bay leaf
- ¾ teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
- ¾ teaspoon dried oregano or 2 teaspoons chopped fresh oregano
- ½ teaspoon red pepper flakes
- 3 tablespoons capers drained, or chopped kalamata olives
- shredded Parmesan cheese for serving, optional
- salt and black pepper
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Instructions
- Season the chicken thighs with 1 teaspoon salt and ¼ teaspoon pepper.
- In a deep 12-inch skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken for about 4 to 5 minutes per side. Transfer the chicken to a plate.
- In the same skillet, add the remaining tablespoon of olive oil. Stir in the diced bell peppers, onion, and mushrooms. Cook over medium heat until the vegetables start to soften, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.
- Add the red wine and let simmer for 2 minutes. Stir in the diced tomatoes with their juices, tomato sauce, bay leaf, rosemary, oregano, and red pepper flakes.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer 20 minutes.
- Add the browned chicken, skin side up on top of the sauce. Cover and gently simmer for an additional 40 minutes.
- Remove the lid and if the sauce is not thick enough, let it simmer uncovered for a few minutes until it thickens.
- Remove and discard the bay leaf, stir in the capers, and serve the chicken cacciatore with pasta. Garnish with Parmesan cheese if desired.
Notes
- To Oven Bake:
- Kalamata olives can be substituted for capers.
- The sauce will thicken upon standing.
- Store leftovers in the fridge in an airtight container for up to 4 days. Reheat on the stovetop, in the oven, or in the microwave until heated through.
- Prepare the recipe up to step 4.
- Preheat oven to 375°F. Combine all ingredients in a casserole dish and bake covered for one hour.
Nutrition Information
Show Details
Calories
632
(32%)
Carbohydrates
21g
(7%)
Protein
37g
(74%)
Fat
43g
(66%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
8g
Monounsaturated Fat
21g
Trans Fat
0.2g
Cholesterol
189mg
(63%)
Sodium
878mg
(37%)
Potassium
1296mg
(37%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1761IU
(35%)
Vitamin C
89mg
(99%)
Calcium
113mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632 | 32% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 43g | 66% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 189mg | 63% |
| Sodium | 878mg | 37% |
| Potassium | 1296mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1761IU | 35% |
| Vitamin C | 89mg | 99% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
309 reviews
Excellent
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