Easy Chicken Cacciatore
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
511 kcal
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Course
Main Course
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Cuisine
Italian
Easy Chicken Cacciatore
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Learn to make Easy Chicken Cacciatore in this delicious Mediterranean recipe with tomato sauce, peppers, mushrooms, basil, and flavorful herbs. Inspired by Italian home cooking.
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Ingredients
Ingredients
- 2 pounds boneless skinless chicken thighs (roughly 6 large thighs)
- 1 cup flour (for gluten free use GF flour substitute or cassava flour)
- 1 teaspoon garlic powder
- 28 ounces diced Italian tomatoes (1 large can)
- 14 ounces tomato sauce (1 can)
- 6 ounces tomato paste (1 can)
- 1/3 cup red wine
- 1 tablespoon sugar (optional)
- 2 tablespoons fresh chopped oregano (or 1 tbsp dried)
- 2 tablespoons fresh basil, chopped (or 1 tbsp dried)
- 2 tablespoons extra virgin olive oil (divided)
- 1 small onion, chopped
- 1 green bell pepper, seeded and diced
- 8 ounces sliced white mushrooms
- salt and pepper
- 3 cups cooked wide egg noodles (for gluten free use rice or your favorite certified GF pasta)
- Fresh chopped basil for garnish (optional)
Instructions
Instructions
- Place the chicken thighs on a plate. In a medium mixing bowl, mix together flour, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.
- Dredge the chicken thighs in the seasoned flour until thoroughly coated. Reserve.
- In a large saute pan combine the diced tomatoes, tomato sauce, tomato paste, red wine, sugar, oregano, and basil. Stir. Turn the heat to medium low and let the sauce slowly warm.
- Heat 1 tbsp of olive oil in a skillet over medium. Place the breaded chicken thighs into the skillet and fry them for a few minutes on each side until they turn golden brown. Don't cook them all the way through, just brown them.
- Place the browned chicken thighs into the sauce. Bring the sauce to a boil, then reduce heat and let the thighs simmer on medium low in the sauce.
- Meanwhile, pour another tablespoon of olive oil into the skillet. Pour the chopped onion and bell pepper into the skillet. Saute them for 8-10 minutes till softened.
- Stir the sauteed onion and pepper into the tomato sauce.
- In the skillet, sear the sliced mushrooms on medium high for 5-6 minutes until they start to brown.
- Stir the seared mushrooms into the sauce.Let the chicken and vegetables simmer together for another 20-30 minutes, stirring occasionally, until the chicken cooks through and the sauce thickens. If the sauce seems to be drying out or gets overly thick, stir in some hot water to thin it out a bit. At the end of cooking, season with salt and pepper to taste.
- Serve hot chicken and sauce over cooked wide egg noodles or rice. Garnish with a little chopped fresh basil, if desired.
Notes
- You will also need: medium mixing bowl, large sauté pan, skillet
- sauté
- Notes: Our family makes this dish with boneless skinless chicken thighs, which provide more flavor than breast meat. I've also made it with bone-in skin-on thighs, which I simmer for roughly 30 minutes longer until they get very tender. When I do this, I usually end up adding a bit of chicken broth or water to the sauce to make sure it doesn't dry out. Using bone in, skin on meat makes the chicken very tender and flavorful, but it does increase the fat content of the dish. Use whatever works best for your diet.
- Notes
- If you want to cook this without alcohol, you can substitute low sodium chicken broth for the red wine. The sugar is optional, and is there to balance the acidity of the tomatoes. Also, you can easily make the dish gluten free by using a gluten free flour substitute instead of flour for the chicken coating (I like cassava flour as a substitute). If you're making it gluten free, I recommend pouring it over brown rice or another gluten free starch.
Nutrition Information
Show Details
Calories
511kcal
(26%)
Carbohydrates
57g
(19%)
Protein
40g
(80%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
167mg
(56%)
Sodium
967mg
(40%)
Potassium
1374mg
(39%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
1064IU
(21%)
Vitamin C
41mg
(46%)
Calcium
122mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 57g | 19% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 167mg | 56% |
| Sodium | 967mg | 40% |
| Potassium | 1374mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 41mg | 46% |
| Calcium | 122mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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