Chicken Cacciatore
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 Servings
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Calories
302 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
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Classic Chicken Cacciatore is easy to make on the stove top in your Dutch oven or stock pot. Incredibly tender and flavorful!
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Ingredients
- 3 Tbsp olive oil
- 4 lbs bone-in skin-on chicken thighs
- 1 yellow onion sliced
- 1 red bell pepper cut into match sticks
- 3 cups baby bella mushrooms chopped
- 8 cloves garlic minced
- 1 Tbsp Italian seasoning
- 6 leaves fresh sage chopped (or 1 teaspoon dried sage)
- 1 teaspoon sea salt or to taste
- ¾ cup dry red wine or white wine such as chardonnay or Cabernet Sauvignon
- 1 28-ounce can diced tomatoes
Optional Additions:
- 2 ribs celery chopped
- 1 cup whole black olives
- 2 Tbsp capers
- 1 cup green olives
- ⅓ cup sun-dried tomatoes
Instructions
- Season both sides of the chicken thighs with salt and black pepper.
- 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.
- 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.
- Transfer the chicken to a plate and set aside.
- 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.
- 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.
- 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.
- 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
Show Details
Serving
1Serving
Calories
302kcal
(15%)
Carbohydrates
8g
(3%)
Protein
30g
(60%)
Fat
18g
(28%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 302 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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