Chicken Cacciatore
User Reviews
5
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Prep Time
20 mins
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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
Description
This Chicken Cacciatore recipe starts by seasoning and browning chicken pieces to create a flavorful base. Vegetables including green and red bell peppers, onions, and mushrooms are sautéed until softened, followed by adding garlic for aroma. The mixture is then deglazed with red wine and combined with diced tomatoes, tomato sauce, bay leaf, and herbs such as rosemary and oregano. After simmering to meld flavors, browned chicken is returned to the sauce and gently cooked covered to develop tenderness. The resulting sauce is robust and slightly thickened, complemented by salty capers and hints of spice from red pepper flakes.
The stew-like dish is versatile for serving alongside pasta, polenta, or rustic bread to soak up the flavorful sauce. Freshly grated Parmesan cheese may be added as a garnish to enhance richness.
Practical tips include substituting kalamata olives for capers according to taste, storing leftovers in airtight containers for up to four days, and using oven-baked preparation by combining ingredients in a casserole dish and baking covered at 375°F for an hour.
Ingredients
- 2 pounds chicken thighs and/or drumsticks, bone-in, skin-on
- 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 red wine or beef broth, dry
- 28 ounces diced tomatoes with juices, canned
- 8 ounces tomato sauce
- 1 bay leaf
- ¾ teaspoon rosemary or 2 teaspoons chopped fresh rosemary, dried
- ¾ teaspoon oregano or 2 teaspoons chopped fresh oregano, dried
- ½ teaspoon red pepper flakes
- 3 tablespoons capers drained, or chopped kalamata olives
- Parmesan Cheese for serving, optional, shredded
- salt
- black pepper
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
- Kalamata olives can be used instead of capers for a milder brine flavor.
- The sauce thickens further as it stands after cooking.
- Leftover chicken cacciatore can be refrigerated up to 4 days and reheated on the stovetop, oven, or microwave until hot.
- An oven-baked version involves preparing the sauce, adding the chicken, then baking covered at 375°F for one hour after preheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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