Easy Chicken Cacciatore Recipe
User Reviews
4.8
Easy Chicken Cacciatore Recipe
Description
In this Easy Chicken Cacciatore, chicken thighs are seasoned and browned to develop a golden crust before being removed from the pan. A medley of vegetables including chopped onions, celery, red and green bell peppers, mushrooms, and minced garlic is sautéed with oregano, fresh thyme, parsley, red pepper flakes, salt, and pepper until tender. Red wine is added and reduced by half, then crushed tomatoes are stirred in to create a robust sauce. The browned chicken is returned to the pan and simmered gently, covered, until cooked through, allowing flavors to meld. The finished dish features tender, flavorful chicken in a savory tomato and herb sauce with tender vegetables. The recipe notes an alternative slow cooker method, where browned chicken and other ingredients are cooked on low for eight hours or high for four, providing flexibility.
Ingredients
- 6 chicken thighs bone in, skin on, trimmed of excess fat
- kosher salt
- black pepper
- extra virgin olive oil
- 1 yellow onion chopped, small
- 2 celery chopped, ribs
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 8 ounces white mushroom cleaned and sliced, or baby bella mushroom
- 3 garlic minced, cloves
- 1 tsp oregano
- 3 thyme sprigs, fresh
- 2 tbsp parsley more for later, fresh chopped
- Pinch red pepper flakes
- 1 cup red wine
- 28 ounce crushed tomatoes canned
Instructions
- Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
- 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.
- 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.
- 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.
- 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.
- Garnish with parsley.
Notes
- For a slow cooker version, brown chicken first, then cook all ingredients together on low for 8 hours or high for 4 hours.
- Store leftovers refrigerated in airtight containers for up to 4 days or freeze for up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3484 kcal
% 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.
User Reviews
Overall Rating
4.8
You'll Also Love
