Chicken Cacciatore
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
445 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
Description
This Chicken Cacciatore recipe starts by browning seasoned chicken thighs in olive oil until golden on both sides, creating a flavorful crust. The pan is then used to sauté thinly sliced bell peppers, onions, and mushrooms until softened and lightly browned. Garlic and pitted kalamata olives are added briefly to release their aromas and enhance flavor complexity.
White wine is poured into the pan and simmered to reduce by half, concentrating its flavor. Crushed tomatoes, tomato sauce, tomato paste, and Italian seasoning are stirred in, forming a robust, savory sauce. The browned chicken is returned to the pan, nestled into the sauce, and cooked further to meld flavors and achieve tender meat. The result combines tender chicken with a rich tomato and vegetable sauce accented by briny olives and herbs.
Chicken Cacciatore pairs well with pasta, polenta, or crusty bread to soak up the sauce, making it suitable for a comforting family meal. The balance of sautéed vegetables and tomatoes offers body and freshness alongside the protein.
Ingredients
- 1 tablespoon olive oil , divided use
- 4 chicken thighs can substitute boneless skinless chicken thighs or chicken breasts, bone-in, skin-on
- 1 1/2 cups bell pepper I used both red and green, thinly sliced
- 1/2 cup onion thinly sliced
- 1 cup mushroom sliced
- 2 teaspoons garlic minced
- 1/2 cup kalamata olives pitted and halved
- 1/2 cup white wine
- 15 ounce can crushed tomatoes do not drain
- 8 ounce can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
Instructions
- Preheat the oven to 375 degrees,
- In a large deep pan heat 2 teaspoons of olive over medium high heat. Season the chicken generously on both sides with salt and pepper.
- Place the chicken, skin side down in the pan and cook for 5-6 minutes or until deep golden brown.
- Flip the chicken and cook on the other side until browned, 5-6 minutes.
- Remove the chicken from the pan and place on a plate.
- Add the remaining teaspoon of olive oil to the pan along with the onions, peppers and mushrooms.
- Cook for 7-9 minutes or until vegetables have softened and are starting to brown. Add the garlic and olives and cook for 30 seconds. Season the vegetables with salt and pepper.
- Add the wine to the pan and bring to a simmer. Cook for 5 minutes or until wine has reduced by half.
- Add the tomatoes, tomato sauce, tomato paste, Italian seasoning, and salt and pepper to taste. Stir until well combined.
- Place the chicken back in the pan on top of the tomato-vegetable mixture. Spoon some of the tomato mixture over the chicken.
- Cover the pan and put it in the oven. Bake for 35 minutes or until chicken is done.
- Remove the pan from the oven. Sprinkle with chopped parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 141mg | 47% |
| Sodium | 523mg | 22% |
| Potassium | 870mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2165IU | 43% |
| Vitamin C | 84.9mg | 94% |
| Calcium | 71mg | 7% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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