Chicken Cacciatore

Cooked chicken thigh on a spoon with tomato sauce and a mushroom.

4.84 from 6 votes

You'll love traditional Italian chicken cacciatore with tender braised chicken thighs in a rich spicy stew of tomatoes, mushrooms, onions, and bell peppers.

Prep Time20

Cook Time1

Total Time1 20

Course: dinner, Main Course, Main Dish

Cuisine: Italian

Servings:

Author: Rachel Gurk

Ingredients

6 chicken thighs, bone in, skin on (about 2 ½ -3 pounds)
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
½ cup all-purpose flour
2 tablespoons olive oil
1 medium onion, halved and sliced into ¼ -inch slices (or half of a large onion)
1 large red bell pepper, cored and sliced vertically into ¼ -inch slices
1 large green bell pepper, cored and sliced vertically into ¼ -inch slices
8 ounces white mushrooms, sliced into ¼ -inch slices
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes, more to taste
¾ cup dry white wine
1 can (28 oz.) crushed tomatoes
Chopped fresh parsley, for serving

Instructions

Preheat oven to 350ºF.
Season both sides of chicken thighs with salt and pepper, and then dredge chicken in flour.
6 chicken thighs, bone in, skin on, 1 teaspoon kosher salt, ½ teaspoon coarsely ground black pepper, ½ cup all-purpose flour
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, if necessary, place chicken skin down in pan. Brown chicken on both sides, about 3 to 4 minutes per side; remove to plate. If needed, pour off fat in the pan so only about 1 tablespoon remains.
2 tablespoons olive oil
Add onions and pepper to pan, and cook for 2 to 3 minutes or until onions begin to soften. Add mushrooms and garlic, continuing to cook, stirring, for about 2 minutes. Add oregano, thyme, salt, and red pepper flakes.
1 medium onion, halved and sliced into ¼ -inch slices, 1 large red bell pepper, cored and sliced vertically into ¼ -inch slices, 1 large green bell pepper, cored and sliced vertically into ¼ -inch slices, 8 ounces white mushrooms, sliced into ¼ -inch slices, 4 cloves garlic, minced, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes, more to taste
Add wine to the pan and cook until slightly reduced, about 3 minutes, scraping up any browned bits.
¾ cup dry white wine
Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and carefully put it into the oven and bake for 45 minutes.
1 can (28 oz.) crushed tomatoes
Remove lid and increase heat to 375ºF. Cook for an additional 15 minutes, or until sauce has thickened slightly.
Remove pan from the oven. Serve over cooked pasta, mashed potatoes, or polenta, sprinkled with chopped fresh parsley.

Video

Notes

Serving suggestions: Serve with cooked pasta or noodles, mashed potatoes, roasted potatoes, polenta, or crusty bread. Use whole wheat pasta if you prefer. Wilted greens, such as spinach or Swiss chard, are great, too, especially if you are looking for a low carb meal.
Make ahead ideas: Wash and slice the onions, bell peppers, and mushrooms ahead of time and refrigerate. If you're planning on using fresh herbs, make sure they're washed and ready.
Storage & reheating tips: Leftover chicken cacciatore can be stored in the refrigerator in a covered container for up to four days, or in the freezer for up to one month. To reheat, simmer over low heat in skillet until heated through. If frozen, thaw overnight in the refrigerator before reheating for best results.
Leftover love: To make the leftovers into something just a little different, remove the chicken from the bone and shred it. Stir the meat into the sauce, mix it with a few cups of cooked pasta (depending on how much is left over) and 1 cup shredded mozzarella, and put it into a greased casserole dish. Top it with another ⅓ cup cheese and bake at 350°F for 25 to 30 minutes or until cheese is melted and casserole is heated through.

Nutrition

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