Chicken Cacciatore
Chicken cacciatore is a delicious Italian recipe with chicken, wine, vegetables, and a rich tomato sauce. It's easy to make and so delicious everyone will love it.
Servings: 4
Equipment
- Skillet Oven-Safe
Ingredients
- 6 chicken thighs skin-on and bone-in preferred
- 1 ½ Teaspoons salt
- 1 Teaspoon black pepper freshly grated
- 3 to 4 Tablespoons olive oil
- 1 onion large, diced
- 2 Tablespoons garlic minced
- 1 red bell pepper diced small
- 1 Stalk celery diced
- 1 carrot large, peeled and diced
- 8 Ounces mushrooms diced small
- 2 Tablespoons fresh basil chopped
- 2 Tablespoons fresh parsley chopped
- 2 Teaspoons fresh rosemary chopped
- 2 Teaspoons fresh sage chopped
- ½ Teaspoon red pepper flakes
- ½ Cup dry white wine or chicken broth
- 28 Ounces crushed tomatoes canned
- 2 Tablespoons tomato paste
- ¼ Cup capers with juice
To Serve:
- parmesan cheese freshly grated
- fresh parsley or basil sprigs or chopped
- cooked pasta polenta or crusty bread
Instructions
- Preheat the to 375°F.
Sear the Chicken:
- Pat the chicken thighs dry and season with 1 teaspoon salt and ½ teaspoon black pepper on both sides.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Sear the chicken for 4 to 5 minutes per side until golden brown. Remove and set aside.
Cook the Vegetables:
- Add the remaining 1 or 2 tablespoons of olive oil to the pan.
- Stir in the onion, garlic, red pepper, celery, carrots and mushrooms.
- Cook for 5 to 7 minutes until softened.
Add Herbs and Spices:
- Stir in the basil, parsley, rosemary, sage, and red pepper flakes.
- Cook for 2 minutes until fragrant.
Deglaze the Pan:
- Pour in the white wine and scrape up any browned bits from the bottom of the pan.
- Simmer for 2 to 3 minutes until the wine reduces slightly.
Add the Remaining Ingredients:
- Stir in the crushed tomatoes, tomato paste and capers with juice.
- Return the seared chicken thighs to the pan, nestling them into the sauce.
Finish Cooking in the Oven:
- Cover with a lid or foil and transfer into the preheated oven.
- Bake for 45 minutes until the chicken is tender.
- Taste the sauce and add the remaining ½ teaspoon salt and ½ teaspoon black pepper, if needed.
- Remove from the oven and served garnished with parmesan cheese (omit for dairy-free) plus fresh parsley or basil.
Notes
Sear for maximum flavor: Browning the chicken before simmering enhances the overall taste of the dish. Make sure to get a nice golden crust on the skin for added richness.
Deglaze the pan: White wine helps lift the browned bits from the pan, adding extra depth to the sauce.
Simmer for best results: Allowing the dish to cook low and slow ensures the flavors meld beautifully and the chicken becomes fork-tender. Avoid boiling because it can toughen the meat.
Deglaze the pan: White wine helps lift the browned bits from the pan, adding extra depth to the sauce.
Simmer for best results: Allowing the dish to cook low and slow ensures the flavors meld beautifully and the chicken becomes fork-tender. Avoid boiling because it can toughen the meat.
Nutrition
Calories: 610kcal | Carbohydrates: 28g | Protein: 34g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1662mg | Potassium: 1440mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4520IU | Vitamin C: 67mg | Calcium: 132mg | Iron: 5mg
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