Chicken Cacciatore
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Servings
6
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Calories
342 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
Description
The recipe starts by searing seasoned chicken thighs in olive oil until golden brown, locking in flavor. Sautéed onions, garlic, bell peppers, and mushrooms are cooked until softened, then deglazed with dry red wine to capture depth. Whole tomatoes are crushed into the pan creating a robust base sauce.
The browned chicken is placed back into the sauce to simmer covered for 45 minutes to an hour, allowing the meat to become fall-off-the-bone tender while the sauce thickens and flavors concentrate. Fresh chopped basil and parsley are added at the end to bring freshness and herbal brightness to contrast with the rich sauce.
This dish can be served warm with a starch like pasta, polenta, or crusty bread to soak up the sauce. Variations include substituting different cuts of chicken or adding vegetables such as carrots or olives for additional layers of flavor.
Leftovers store well refrigerated up to three days and can be reheated gently on the stove. The dish freezes for up to three months when packed airtight and thawed in the refrigerator before reheating.
Ingredients
- 4 tbsp olive oil
- 2 lbs chicken thighs bone-in skinless
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp oregano
- 1 onion sliced
- 3 cloves garlic minced
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 lb baby bella mushroom sliced
- 1/2 cup red wine dry
- 28 oz whole tomatoes
- 1/3 cup parsley chopped
- 1/3 cup basil chopped
Instructions
- Heat 2 tbsp olive oil in a deep pan over medium high heat. Season the chicken with salt, pepper and oregano on both sides. Sear the chicken thighs for about 5 minutes on each side until they are golden. Remove the browned chicken thighs from the pan and set aside.
- Add the rest of the olive oil to the pan and saute the onions for 5-10 minutes until they start to soften. Add in the garlic, red and yellow bell peppers followed by the mushrooms. Cook for a few minutes so the vegetables start to soften.
- Pour in the red wine and stir to deglaze the pan. Add in the tomatoes with the juice. Using the back of a wooden spoon, crush the tomatoes.
- Place the browned chicken thighs back into the pan and nestle them in the sauce. Bring to a simmer and lower the heat to medium. Cover and cook for 45 minutes to one hour, until the chicken if fall-off-the-bone tender and the sauce has thickened.
- Top the chicken cacciatore with chopped basil and parsley and serve warm with your favorite side dish.
Notes
- Chicken legs or breast can be used instead of thighs; whole chicken pieces are also common.
- Leftovers store in an airtight container in the refrigerator for up to 3 days; reheat over medium heat in a pan.
- To freeze, cool completely, place in a freezer-safe container or bag, remove air, seal tightly, and freeze up to 3 months. Thaw in fridge overnight before reheating.
- Optional additions include carrots or olives to vary the vegetable components.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 144mg | 48% |
| Sodium | 538mg | 22% |
| Potassium | 1164mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2087IU | 42% |
| Vitamin C | 86mg | 96% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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