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Easy Chicken Cacciatore Recipe

You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 3484 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 6 chicken thighs bone in, skin on, trimmed of excess fat
  • kosher salt and black pepper
  • extra virgin olive oil
  • 1 small yellow onion chopped
  • 2 celery ribs chopped
  • ½ red bell pepper chopped
  • ½ green bell pepper chopped
  • 8 ounces mushrooms (white or baby bella) cleaned and sliced
  • 3 garlic cloves minced
  • 1 tsp oregano
  • 3 sprigs fresh thyme
  • 2 tbsp fresh chopped parsley more for later
  • Pinch red pepper flakes
  • 1 cup red wine
  • 28 ounce can crushed tomatoes

Instructions

    Cup of Yum
  1. Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
  2. In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
  3. In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
  4. Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
  5. Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
  6. Garnish with parsley.

Notes

  • Crockpot option. If you need to make this in your slow cooker or corckpot, brown the chicken first, then transfer it to the slow cooker. Add the rest of the ingrients to the slow cooker. Cover and set the corckpot on LOW for 8 hours or on HIGH for 4 hours. 
  • Leftovers & Storage. Bring cooked chicken cacciatore to room temprature before then store in tight-lid containers in the fridge for up to 4 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating. 
  • Visit Our Shop to browse quality Mediterranean ingredients inclduing extra virgin olive oils and spices. 

Nutrition Information

Calories 348.4kcal (17%) Carbohydrates 15.8g (5%) Protein 22.3g (45%) Saturated Fat 5.2g (26%) Cholesterol 110.7mg (37%) Sodium 462.5mg (19%) Potassium 868.4mg (25%) Fiber 3.7g (15%) Vitamin A 850.2IU (17%) Vitamin C 37.9mg (42%) Calcium 70.6mg (7%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 3484

% Daily Value*

Calories 348.4kcal 17%
Carbohydrates 15.8g 5%
Protein 22.3g 45%
Saturated Fat 5.2g 26%
Cholesterol 110.7mg 37%
Sodium 462.5mg 19%
Potassium 868.4mg 18%
Fiber 3.7g 15%
Vitamin A 850.2IU 17%
Vitamin C 37.9mg 42%
Calcium 70.6mg 7%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.