Chicken Cacciatore
This easy chicken cacciatore recipe is a beloved Italian classic. Browned chicken is braised in a rich tomato sauce until it's tender and then served over pasta or polenta for a comforting one pot meal, perfect for a family dinner.
Servings: 6
Ingredients
- 4 tbsp olive oil
- 2 lbs chicken thighs bone-in skinless
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp oregano
- 1 onion sliced
- 3 cloves garlic minced
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 lb baby bella mushrooms sliced
- 1/2 cup dry red wine
- 28 oz whole tomatoes
- 1/3 cup chopped parsley
- 1/3 cup chopped basil
Instructions
- Heat 2 tbsp olive oil in a deep pan over medium high heat. Season the chicken with salt, pepper and oregano on both sides. Sear the chicken thighs for about 5 minutes on each side until they are golden. Remove the browned chicken thighs from the pan and set aside.
- Add the rest of the olive oil to the pan and saute the onions for 5-10 minutes until they start to soften. Add in the garlic, red and yellow bell peppers followed by the mushrooms. Cook for a few minutes so the vegetables start to soften.
- Pour in the red wine and stir to deglaze the pan. Add in the tomatoes with the juice. Using the back of a wooden spoon, crush the tomatoes.
- Place the browned chicken thighs back into the pan and nestle them in the sauce. Bring to a simmer and lower the heat to medium. Cover and cook for 45 minutes to one hour, until the chicken if fall-off-the-bone tender and the sauce has thickened.
- Top the chicken cacciatore with chopped basil and parsley and serve warm with your favorite side dish.
Video
Notes
- You can use chicken legs or breast as well as long as they are skinless. It's also common to use a whole chicken that's been cut into pieces.
- Storage: Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan or a saucepan over medium heat until warm.
- To freeze: allow the chicken to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible from the container before sealing it tightly. Freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in a pan over medium heat.
- Optional: Some add other vegetables such as carrots or olives to this dish.
Nutrition
Calories: 342kcal | Carbohydrates: 14g | Protein: 33g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 538mg | Potassium: 1164mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2087IU | Vitamin C: 86mg | Calcium: 62mg | Iron: 3mg