Chicken Cacciatore
User Reviews
5
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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
6 servings
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Calories
483 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
Description
Chicken Cacciatore consists of chicken thighs browned in olive oil and then braised in a sauce made from sautéed vegetables including onions, red and green bell peppers, carrots, mushrooms, and aromatic herbs such as oregano and thyme. The tomato base is enriched with tomato paste, diced tomatoes, and deglazed with white wine, adding acidity and complexity.
The chicken first develops a crispy golden skin by cooking skin-side down in a skillet without disturbance. After browning, it simmers gently nestled into the sauce, allowing the meat to become tender while absorbing the sauce's rich flavors. Optional red pepper flakes add heat, balanced by the earthiness of the mushrooms and sweetness of the bell peppers.
Serve this dish with pasta, rice, or crusty bread to soak up the flavorful sauce. It makes a satisfying main course that combines protein with vibrant vegetables in a rustic style.
Notes include freezing extra tomato paste for future use, cooking poultry in batches to avoid overcrowding for crisp skin, and substituting fresh garlic with garlic powder if needed. Use of a splatter screen is suggested to manage oil splashes during searing. Additional red pepper flakes can be added to adjust spiciness.
Ingredients
- 6 chicken thigh bone-in
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper ground
- 2 tablespoons olive oil divided
- 1 sweet onion diced
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 large carrot peeled and diced
- 4 cloves garlic minced
- 8 ounces baby bella mushroom 225g, sliced
- 1 can tomato paste (6-ounce)
- 2 teaspoons oregano dried
- 1 teaspoon thyme or 3 sprigs fresh thyme, dried
- 1 cup white wine 240mL, dry
- 1 can diced tomatoes (28-ounce)
- red pepper flakes optional
- basil or parsley, chopped, fresh
Instructions
- Sprinkle chicken all over with ½ teaspoon salt and pepper.
- Add olive oil to a large deep skillet and swirl to coat. Place chicken thighs in skillet, skin side down. Place over medium-high heat.
- Cook, without disturbing the chicken thighs, until golden brown and they easily release from the skillet, about 10 minutes. Flip and cook just until browned, about 5 minutes. Remove from the skillet.
- To skillet, add onion, red and green peppers, carrot, and 1/2 teaspoon salt. Cook, stirring frequently until vegetables start to soften, about 8 minutes.
- Stir in garlic and mushrooms. Cook until mushrooms begin shrinking, about 5 minutes. Stir in tomato paste, oregano, and thyme. Cook for 3 minutes, stirring constantly.
- Slowly pour in the wine to deglaze the skillet. Stir in diced tomatoes, remaining ½ teaspoon salt, and a pinch or two of red pepper flakes, if desired. Add more salt to taste, if needed.
- Reduce heat to medium-low. Nestle chicken thighs back into skillet.
- Partially cover, and cook for 25 minutes or until the thickest part of chicken thighs registers 165F on a meat thermometer. Garnish with basil before serving.
Notes
- Freeze any extra tomato paste in a container for future recipes to prevent waste.
- If your skillet is small, brown the chicken in batches to maintain crisp skin and avoid overcrowding.
- Use a splatter screen when searing the chicken to reduce oil splashes.
- Fresh garlic is preferred, but garlic powder can be used as a substitute.
- Add extra red pepper flakes to increase heat according to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 949mg | 40% |
| Potassium | 1231mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 3418IU | 68% |
| Vitamin C | 64mg | 71% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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