5 from 15 votes
Classic Chicken Cacciatore
Classic Chicken Cacciatore features bone-in, skin-on chicken thighs browned and simmered with sautéed onions, mushrooms, and garlic, then simmered in a tomato and wine sauce seasoned with bay leaves, thyme, rosemary, and a touch of red pepper flakes. The slow cooking melds the flavors, giving tender chicken with a savory, slightly spiced tomato sauce. This dish pairs well with pasta, rice, polenta, or mashed potatoes, making it a comforting main course.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
people
Calories:
514 kcal
Course:
Main Course
Cuisine:
Italian, Italian-American Fussion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 514
% 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.