Easy Chicken Cacciatore
User Reviews
4.9
14 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
240 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Easy Chicken Cacciatore
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This easy chicken cacciatore recipe is a delicious rustic stew with melt-in-your-mouth chicken in a cozy tomato sauce. It's simple to make and has irresistible Italian flavors!
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Ingredients
- 6 chicken thighs see note, boneless, skinless
- salt to taste
- black pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped finely
- 1 medium-to-large carrot peeled and chopped small
- 1 medium red bell pepper chopped small
- 6 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1 (28 ounce) can crushed tomato fire-roasted
- 1 tablespoon thyme fresh leaves
- 1/2 teaspoon oregano dried
- 1/4 cup kalamata olives or to taste (optional, pitted
- 1 tablespoon basil chopped or torn, fresh
- 1 tablespoon parsley chopped, fresh
Instructions
- Generously season the chicken with salt & pepper and then coat it in flour (and shake off any excess).
- Add the oil and butter to a Dutch oven/soup pot/braiser over medium-high heat for a few minutes, then add the chicken and sear for 3-4 minutes/side or until golden. Transfer the chicken to a plate.
- Add in the onions and cook for 3 minutes.
- Add in the carrots and red bell pepper and cook for 5-7 minutes, stirring occasionally.
- Stir in the garlic and cook for 30 seconds.
- Add in the white wine and crushed tomatoes and scrape up any browned bits from the bottom of the pot.
- Stir in the thyme and oregano.
- Add the chicken back in and spoon some sauce over top. Cover the pot with the lid slightly ajar, reduce the heat, and gently simmer (turn the heat way down) for at least 20 minutes or until the carrots have softened and the chicken is tender (you can stir halfway through if you wish). The sauce will thicken up a bit. If it becomes too thick, add a splash more wine or chicken broth.
- Season with salt & pepper as needed, and stir in the Kalamata olives, basil, and parsley.
Notes
- Serves 4-6 depending how much people eat/what it's served with.
- For this recipe, use 1-2 pounds of chicken thighs. See blog post for tips if you want to use bone-in skin-on chicken thighs.
- Other methods: See Instant Pot version. For Crockpot, follow steps 1-6 as written, then add everything except for olives/basil/parsley to slow cooker (add them in at the end), and do 3-4 hours on high or 6-8 on low. Recipe is easily doubled in a Crockpot.
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
13g
(4%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
102mg
(34%)
Sodium
409mg
(17%)
Potassium
390mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3148IU
(63%)
Vitamin C
35mg
(39%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 409mg | 17% |
| Potassium | 390mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3148IU | 63% |
| Vitamin C | 35mg | 39% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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