Cacciatore Style Chicken
Indulge in the rich, rustic flavors of Cacciatore Style Chicken, a hearty Italian-inspired dish that's perfect for cozy meals. This one-pan recipe features tender, golden-seared chicken thighs simmered in a flavorful medley of tomatoes, white wine, bell peppers, carrots, and garlic, all enhanced with fragrant Italian herbs and a hint of fresh rosemary. With just 20 minutes of prep and a slow, savory simmer for depth of flavor, this dish delivers a comforting, restaurant-quality meal ideal for weeknight dinners or special occasions. Serve it over pasta, rice, or with crusty bread to soak up the luscious sauce. Easy to make and packed with wholesome ingredients, this classic chicken cacciatore is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 1 medium Red bell pepper (sliced)
- 1 medium Green bell pepper (sliced)
- 2 medium Carrots (sliced into rounds)
- 4 Garlic cloves (minced)
- 0.5 cup Dry white wine
- 28 ounces Canned diced tomatoes
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon Fresh rosemary (chopped)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.25 teaspoon Optional: Crushed red pepper flakes
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down first, for about 4-5 minutes per side until golden brown. Remove the chicken from the pan and set aside.
Reduce heat to medium and in the same skillet, sauté the chopped onion, red and green bell peppers, and sliced carrots for 5-7 minutes, until softened.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the diced tomatoes (with their juice), chicken broth, tomato paste, Italian seasoning, rosemary, and optional red pepper flakes. Mix well.
Return the chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the top of the chicken.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the skillet. Cook for 30-35 minutes, or until the chicken is tender and fully cooked (internal temperature should reach 165°F).
Taste the sauce and adjust seasoning with remaining salt, if necessary.
Garnish with fresh parsley before serving. Pair with pasta, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.2 g | 267% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 5952 mg | 259% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 46.0 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5164 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
