4.8 from 321 votes
Easy Chicken Cacciatore Recipe
Easy Chicken Cacciatore features browned chicken thighs cooked with a mix of sautéed onions, celery, bell peppers, mushrooms, garlic, and herbs simmered in red wine and crushed tomatoes to create a rich, flavorful stew. The dish delivers tender chicken with a savory tomato-based sauce accented by fresh herbs and a pinch of heat. It can also be prepared in a slow cooker for convenient meal planning.
Prep Time
15 mins
Cook Time
53 mins
Servings:
6
Calories:
3484 kcal
Course:
Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
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.