Chicken Cacciatore
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
-
Servings
3
-
Calories
894 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Cacciatore
Description
The Chicken Cacciatore recipe calls for seasoning and searing chicken thighs to develop a golden crust before simmering them in a tomato-based sauce enriched with marsala wine, garlic, mushrooms, onions, bay leaves, and oregano. This slow cooking melds the savory and herbal flavors while making the chicken tender and juicy. The sauce has depth from the wine reduction and umami from the mushrooms.
After browning the chicken, it is combined with the aromatic sautéed vegetables and liquids, then simmered covered on low heat until cooked through. The dish is traditionally served with cooked pasta, allowing the sauce to coat the noodles, and topped with finely chopped parsley to add a fresh herbal note.
Ingredients
- 1.5 lb chicken thighs 4-6 pieces, bone-in, skin-on
- kosher salt Diamond Crystal brand
- black pepper freshly ground
- 1 onion (finely chopped)
- 8 button mushrooms (sliced)
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic (peeled and smashed)
- 2 bay leaf
- 1 cup marsala wine
- 1 can tomato 28 oz, 794 g including juice, whole or diced
- 1 cup vegetable stock or broth
- 2 Tbsp oregano (dried) (or you can just put 1 Tbsp fresh oregano)
- 4 ervings pasta cooked
- parsley (finely chopped, to garnish)
Instructions
- Season the chicken generously with salt and pepper. Heat 1 Tbsp olive oil on high heat in a cast-iron skillet. When the skillet is hot, sear the chicken with the skin side down first. Do not crowd the pan and do in batches if necessary (so the chicken won't be steamed).
- Once the chicken is nicely browned, about 10-12 minutes, flip the chicken over and cook the other side until browned, about 10-12 minutes. Transfer to a plate and repeat this process until all pieces of chicken are done.
- Meanwhile, in a large frying pan or a heavy-bottomed Dutch oven, heat 1 Tbsp olive oil on medium heat and cook garlic and bay leaves till fragrant.
- Lower the heat to medium low heat and sauté onions until tender.
- When onions are soft, add mushrooms and cook till tender.
- Transfer the chicken into the pan/pot, skin side up.
- Add wine, tomatoes, vegetable stock, and oregano. Break the tomatoes into small pieces with a wooden spatula. Cover with the lid and lower the heat. At a gentle simmer, cook for 60 minutes.
- After simmering for an hour, taste and season with salt and pepper to your taste. Transfer the chicken to a serving platter, and increase the heat to high. Let the sauce reduce for about 2 minutes. The sauce should start thickening.
- Pour the sauce over the chicken and garnish with parsley. I usually serve the dish with pasta.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 894 kcal
% Daily Value*
| Calories | 894kcal | 45% |
| Carbohydrates | 65g | 22% |
| Protein | 43g | 86% |
| Fat | 43g | 66% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 189mg | 63% |
| Sodium | 378mg | 16% |
| Potassium | 1279mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 30mg | 33% |
| Calcium | 160mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
