Easy Skillet Chicken Cacciatore
User Reviews
4.5
123 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
253 kcal
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Course
Main Course
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Cuisine
Italian
Easy Skillet Chicken Cacciatore
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This Easy Chicken Cacciatore made in a skillet on the stovetop is a fast and easy dinner recipe. A delicious and hearty chicken dish made with fresh ingredients.
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Ingredients
- 4-6 pieces chicken (legs or breasts with skin removed if desired) (legs or breasts with skin removed if desired)
- 1 teaspoon salt
- 1-2 dashes pepper to taste
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1-2 cloves garlic minced
- 1 large pepper chopped
- 1 can diced tomatoes (14 ounces) (400 grams with juice nothing else added)
- 1 cup water or chicken broth
- 1 bay leaf
- 1 teaspoon oregano
- 1 teaspoon basil or 4-5 fresh basil leaves
- 1-2 dashes hot pepper flakes if desired
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Instructions
- Sprinkle the chicken with a little salt and pepper. In a large pan heat the olive oil, then add the chicken and cook on medium-high heat until browned on one side, flip and move the chicken to one side of the pan.
- Add the chopped onion and garlic, cook until the onion is translucent then add the pepper, tomatoes, water, bay leaf, oregano, basil, hot pepper flakes and 1/2 teaspoon of salt, bring to a boil.
- Cover the pan and simmer for 20 minutes then remove the lid for the rest of the cooking approximately 25 minutes until the chicken is tender (chicken is cooked when the internal temperature is 165F / 74C and the sauce has thickened, stir occasionally. After about 30 minutes taste for salt and add if necessary). Serve immediately. Enjoy!
Notes
- To make the recipe in the oven - I would definitely brown the chicken 3-4 minutes on each side as written in the recipe first, then lightly brown the garlic and onion. Then move them to an oven safe baking pan or dutch oven, add the remaining ingredients stir to combine. Cover the baking dish with foil or lid and bake in a pre-heated 375F (190C) oven for approximately 25 minutes, remove the foil and bake for another 20-30 minutes, chicken is done when the internal temperature is 165F (74C).
- If you wish to add wine -You can add either red wine or white wine, although the traditional method is with red wine, I think 1/4-1/3 a cup would be enough. Once you have browned the chicken remove it from the pan, add the garlic, onion and chopped peppers and sautee for about 4-5 minutes, add the wine and cook on medium/high until wine has evaporated approximately 2-3 minutes. Then continue with the recipe.
- Chicken Cacciatore should be stored in an airtight container and can be kept for up to 3-4 days in the fridge. It can also be stored in a freezer safe container once it has cooled completely for up to two months.
Nutrition Information
Show Details
Calories
253kcal
(13%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
607mg
(25%)
Potassium
296mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1050IU
(21%)
Vitamin C
49.8mg
(55%)
Calcium
46mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 607mg | 25% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 49.8mg | 55% |
| Calcium | 46mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
123 reviews
Excellent
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