Easy Italian Baked Chicken Thighs Cacciatore
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr
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Servings
4
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Calories
408 kcal
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Course
Main Course
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Cuisine
Italian
Easy Italian Baked Chicken Thighs Cacciatore
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This easy sheet pan dinner only takes about 20 minutes of prep and is ready to eat in about an hour. Great over egg noodles.
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Ingredients
FOR SPICE BLEND:
- 1 teaspoon whole fennel seed crushed in a spice grinder or mortar & pestle
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
FOR CHICKEN CACCIATORE
- 4 large bone in, skin-on chicken thighs excess fat trimmed
- 1 medium onion sliced into bite sized pieces from root to tip
- ½ bulb fennel cut into bite sized pieces, reserve fronds for garnish.
- 2 teaspoon olive oil
- 8 ounces cremini or button mushrooms sliced into bite sized pieces
- 2 roasted sweet peppers can use jarred or make your own. Use red, orange or yellow.
- ⅓ cup kalamata olives seeded and quartered
- 2 tablespoons capers rinsed and drained
- ¼ cup chicken stock from rotisserie chicken or low-sodium canned broth.
- ¼ cup white wine
- 15 ounce can diced tomtoes in juice
- 3 cloves garlic minced
OPTIONAL GARNISH:
- fresh herbs like parsley or basil
- reserved fennel fronds
- shaved or grated parmesan cheese or pecorino romano
SERVE WITH YOUR CHOICE OF COOKED:
- egg noodles
- mashed cauliflower
- quinoa
- mashed potatoes
- crusty Italian bread
Instructions
- Preheat the oven to 400°.
MAKE THE ITALIAN SPICE BLEND
- In a small bowl, combine the fennel, salt, oregano, basil, crushed red pepper flakes and black pepper. Mix to combine and set aside.
FOR THE ITALIAN BAKED CHICKEN:
- Add the onions and fennel to the sheet pan and drizzle with olive oil. Add half of the spice blend to the vegetables and toss to coat with the olive oil and spices. Spread out into a single layer.
- Season the chicken thighs with the remaining spice blend on both sides and place the chicken on top of the vegetables. Roast for 20 minutes.
- After the 20 minutes, transfer the chicken to another dish. Add the mushrooms, roasted peppers kalamata olives, and capers. In a 2-cup glass measure, add the wine and chicken broth, then stir in the tomatoes and garlic.
- Pour the wine mixture over the vegetables in the pan and mix to combine. Spread the vegetables out into a single layer and top with the chicken thighs and any juices that have collected on the plate.
- Roast for an additional 20 to 25 minutes until the chicken thighs are done. If you'd like more browning on the chicken, turn on the broiler and broil for 2-3 minutes more.
- You can serve on the sheet pan or transfer to a shallow casserole dish. If there seems to be too much liquid, spoon off a bit of the excess. We like it for serving over noodles and to soak up with bread. Garnish with fresh parsley, fennel fronds or fresh basil if desired.
- Very good served over egg noodles with a shave of parmesan cheese or pecorino romano.
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
14g
(5%)
Protein
27g
(54%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Cholesterol
142mg
(47%)
Sodium
885mg
(37%)
Potassium
970mg
(28%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
410IU
(8%)
Vitamin C
26mg
(29%)
Calcium
100mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 142mg | 47% |
| Sodium | 885mg | 37% |
| Potassium | 970mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 26mg | 29% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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