Chicken Cacciatore

4.55 from 22 votes

Recipe from Two Peas and Their Pod

Chicken Cacciatore- a rustic Italian chicken dish made with onion, garlic, bell peppers, mushrooms, and simmered in a rich tomato sauce. This easy one pot meal is a family favorite meal!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Italian

Keyword: chicken

Servings:

Calories: 474kcal

Ingredients

6 chicken thighs, bone-in and skin-on
Kosher salt and black pepper
3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 red bell pepper, chopped
8 ounces cremini mushrooms, sliced
6 cloves garlic, minced
3/4 cup dry red wine
28 ounces crushed fire roasted tomatoes
1/2 cup pitted black olives or Kalamata olives
2 tablespoons capers
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh basil
Garnish: fresh parsley and grated Parmesan cheese

Instructions

Pat the chicken thighs dry with a paper towel. Season with salt and pepper on both sides.
In a large pot or Dutch oven, heat the oil over medium-high heat. Place the chicken thighs into the hot pan, skin side down, and sear for 3 to 5 minutes, without disturbing. Flip and cook for an additional 5 minutes. Transfer the chicken to a plate and set aside.
Add the onion, carrot, red pepper, and mushrooms to the pan and sauté for 5 or until the vegetables are softened. Stir in the garlic and cook for 1 minute.
Add the wine and cook until reduced by half, about 3 minutes. Add the crushed tomatoes, olives, capers, oregano, and crushed red pepper flakes.
Use tongs to return the chicken thighs to the pan, making sure they are covered in the sauce. Bring the sauce to a simmer and cook on medium-low for 20 to 25 minutes or until the sauce has thickened and the internal temperature of the chicken thighs is 165°F.
Stir in the fresh basil. Garnish with parsley and Parmesan cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months.

Nutrition