Chicken and Artichoke Cacciatore
Immerse yourself in the rustic flavors of Italy with this Chicken and Artichoke Cacciatore, a hearty one-pan dish that's as comforting as it is elegant. Juicy, golden-brown chicken thighs are simmered in a rich tomato and white wine sauce infused with garlic, sweet red bell peppers, and a medley of Italian herbs. Tender bites of artichoke hearts and tangy capers add a delightful twist to this classic recipe, offering depth and brightness to every bite. Perfectly paired with spaghetti or served alongside crusty bread for the ultimate saucy indulgence, this easy-to-follow recipe is ideal for weeknight family dinners or a cozy dinner party centerpiece. Ready in just over an hour, this cacciatore is a satisfying, flavor-packed dish you’ll return to again and again.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 large red bell pepper
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 cup dry white wine
- 1 can (14 ounces) artichoke hearts
- 2 tablespoons capers
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley
- 12 ounces spaghetti or other pasta (optional)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pan. Sauté the onion, garlic, and red bell pepper for 5-7 minutes, stirring occasionally, until softened.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Deglaze the pan with white wine, scraping up any brown bits from the bottom. Simmer for 2-3 minutes until slightly reduced.
Add the diced tomatoes, chicken broth, oregano, basil, and crushed red pepper flakes. Stir to combine.
Return the chicken thighs to the pan, nestling them into the sauce. Cover and simmer on low heat for 30 minutes, stirring occasionally.
While the chicken cooks, drain and rinse the artichoke hearts. Cut them into quarters if they’re whole.
After 30 minutes, add the artichoke hearts and capers to the pan. Continue to simmer, uncovered, for another 10-15 minutes until the chicken is tender and cooked through.
If serving with pasta, cook the pasta according to package instructions, then drain.
Sprinkle the chicken and sauce with fresh parsley before serving. Serve hot over pasta or alongside crusty bread.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 12.9 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1328 mg | 28% | |
*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.
