Chicken Cacciatore Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
6
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Calories
310 kcal
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Course
Main Course
Chicken Cacciatore Recipe
Description
This Chicken Cacciatore recipe begins by browning seasoned chicken pieces in olive oil to develop a golden crust and deepen flavor. Vegetables including onion, celery, garlic, sliced mushrooms, and bell pepper are sautéed until softened. The pan then receives additions of fresh and dried herbs—parsley, rosemary—along with red pepper flakes, chicken stock, and crushed tomatoes to create the braising sauce.
The sauce is reduced to concentrate flavors before the chicken and its juices return to the skillet for slow cooking, allowing the chicken to become tender and infused with the tomato-herb sauce. The resulting dish features a balance of earthy mushrooms, sweet bell peppers, vibrant tomatoes, and fragrant herbs with a warming touch from the pepper flakes.
Chicken Cacciatore can be served over pasta, polenta, or with crusty bread to soak up the sauce. Its layered flavors and tender chicken make it suitable for dinner gatherings.
You can prepare this dish ahead and refrigerate for up to five days, or freeze for up to three months. Reheating should be done until the internal temperature reaches 165ºF to ensure safety and maintain quality. For a seasoning variation, Stone House Seasoning can replace garlic, salt, and pepper.
Ingredients
- 2 tablespoons olive oil
- 8 pieces chicken thighs, legs, or breasts
- 1 teaspoon kosher salt divided
- 1 teaspoon black pepper divided, ground
- ½ medium onion chopped
- 3 talks celery sliced
- 2 cloves garlic minced
- 2 tablespoons parsley chopped fresh or 1 tablespoon dried parsley
- 1 teaspoon rosemary chopped fresh or 1/2 teaspoon dried rosemary leaves
- pinch red pepper flakes
- 8 ounces mushrooms sliced
- 1 large bell pepper sliced into thin strips
- 1/2 /2 cup chicken stock or broth
- 1 (28-ounce) can crushed tomatoes
Instructions
- Brown the chicken. Add a tablespoon of olive oil to a large skillet set over medium-high heat. Season the chicken with salt and pepper. Then, add the chicken and cook until browned on one side, about 3 to 5 minutes, before turning onto the other side and browning. Transfer the browned chicken to a plate and set aside. Repeat until all of the chicken has been browned.
- Saute onion, celery and garlic. Reduce the heat to the skillet and add the remaining olive oil to the skillet. Stir in the onion, celery and garlic and cook until the vegetables have softened, about 3 minutes.
- Add remaining ingredients. Add the parsley, rosemary, red pepper flakes, bell pepper, and mushrooms. Add the chicken stock and crushed tomatoes.
- Reduce the sauce. Cook until the sauce has reduced by half.
- Add back the chicken. Reduce the heat to low add the chicken and juices from the plate back into the skillet.
- Cover and cook. cover and cook until the chicken registers 165ºF when checked with an internal meat thermometer. Remove from the heat and serve.
Notes
- Stone House Seasoning can substitute garlic, salt, and pepper for a different flavor.
- Make ahead by preparing and cooling the dish, then refrigerate up to five days or freeze for three months.
- Reheat on the stove or microwave until the chicken reaches 165ºF internal temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 436mg | 18% |
| Potassium | 254mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 24mg | 27% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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