Classic Chicken Cacciatore
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Calories
514 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion
Classic Chicken Cacciatore
Description
Classic Chicken Cacciatore starts by brushing chicken thighs with olive oil and seasoning with salt and pepper, then browning them skin side down in a hot skillet to develop a golden crust. Onions are cooked until softened, followed by mushrooms and garlic until they release moisture and brown slightly. White wine is added to deglaze the pan and simmered to reduce. With whole canned tomatoes, chicken broth, and fresh herbs like bay leaves, thyme, and rosemary, a flavorful sauce forms around the chicken as it continues cooking.
The sauce is savory and aromatic, with a gentle heat from crushed red pepper flakes. The chicken becomes tender from simmering in the sauce but retains a nicely browned exterior from the initial sear. This method results in a rich, satisfying one-pan dish.
Serve Chicken Cacciatore over your choice of staple sides such as pasta or polenta to soak up the sauce, or alongside mashed potatoes or rice for a filling meal. The combination of juicy chicken and hearty tomato sauce makes it suitable for a family dinner or gathering.
Leftovers keep well in the fridge for up to five days and freeze for two to three months. To ensure the chicken is fully cooked, an instant-read thermometer can be used after simmering the dish.
Ingredients
- 2 tablespoon olive oil plus extra for brushing chicken
- kosher salt
- black pepper
- 6 chicken thighs bone-in, skin on
- 1 medium onion thinly sliced
- 8 oz. white button mushrooms sliced
- 6 cloves garlic minced, cloves
- 1 cup white wine dry
- 1 oz. can whole tomatoes preferably San Marzano
- ½ cup chicken broth
- ½ teaspoon red pepper flakes crushed
- 2 bay leaf
- 3 thyme sprigs, fresh
- 1 rosemary fresh sprig
Instructions
- Brush oil all over the chicken pieces and then with salt and pepper.
- Heat the oil (2 tbsp) in a large skillet over medium-high heat.
- Add the chicken to the skillet in a single layer, skin side down, and lower the heat to medium and sauté for about 8 minutes, until they have browned nicely on the bottoms. Use a pair of tongs to move the chicken around somewhat in the skillet. This will help to keep the chicken from sticking to the skillet (it's normal that it will stick some).
- Flip the chicken pieces and sauté for another 8 minutes.
- Transfer the chicken to a rimmed baking sheet, or platter, and set aside.
- In the same skillet, add the onions and cook until they have softened, about 5 to 7 minutes.
- Add garlic and mushrooms and cook over medium-high heat, until the mushrooms are releasing their liquid and becoming slightly browned on the edges.
- Pour in the white wine and bring to a boil. Lower the heat and simmer for about 5 minutes.
- Squeeze the whole tomatoes with your hands into the skillet. Add the liquid from the tomatoes and the chicken broth. Stir in 1¼ teaspoon salt and ½ teaspoon black pepper. If desired, stir in ½ teaspoon red pepper flakes.
- Nestle the chicken pieces along with any accumulated juices into the simmering sauce and then nestle in the bay leaves, thyme, and rosemary.
- Turn the heat to low and simmer for 30 minutes. Remove from heat and let rest for a few minutes.
- Plate chicken pieces with sauce poured over the top.
Notes
- Use an instant-read thermometer to confirm chicken thighs reach 165°F after simmering to ensure safety.
- If using boneless, skinless chicken thighs or breasts, add extra oil when sautéing onions and mushrooms as there will be less rendered fat.
- The sauce complements pasta, rice, polenta, or mashed potatoes well and can be served accordingly.
- Leftovers keep well in the refrigerator for up to five days and can be frozen for two to three months.
- Referring to a video tutorial can be helpful for visual guidance on steps like browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 167mg | 56% |
| Sodium | 247mg | 10% |
| Potassium | 635mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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