Chicken Cacciatore
Indulge in the rustic flavors of **Chicken Cacciatore**, a hearty Italian classic that brings comfort to your table. This savory recipe features tender, bone-in chicken thighs simmered in a rich tomato-based sauce infused with aromatic garlic, earthy mushrooms, sweet bell peppers, and the warm notes of oregano and thyme. A splash of dry white wine adds depth, while the long, slow simmer ensures melt-in-your-mouth chicken bathed in robust flavors. Perfectly suited for cozy family dinners, this versatile dish is best served with pasta, creamy polenta, or crusty bread to soak up the luscious sauce. Ready in just over an hour, this vibrant one-pot meal is a celebration of simple ingredients and bold taste—ideal for weeknights or special occasions!
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Recipe Information
Ingredients
- 8 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 2 medium bell peppers, sliced
- 4 cloves garlic cloves, minced
- 8 ounces mushrooms, sliced
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat.
Add the chicken thighs skin-side down and brown for about 5-7 minutes per side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and sliced bell peppers. Sauté for 5 minutes until they begin to soften.
Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms begin to brown.
Pour in the white wine and let it simmer for about 2-3 minutes to reduce slightly, scraping the bottom of the pan to loosen any brown bits.
Stir in the canned diced tomatoes, tomato paste, and chicken broth. Add the dried oregano, thyme, and bay leaf. Stir well to combine.
Return the chicken thighs to the pan, nestling them in the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for 45-50 minutes, or until the chicken is tender and cooked through.
Remove the bay leaf and discard. Adjust seasoning with salt and pepper if needed.
Garnish with fresh chopped parsley before serving.
Serve hot, often paired with pasta, polenta, or rustic bread.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 5328 mg | 232% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 47.5 g | ||
| Protein | 267.8 g | 536% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 467 mg | 36% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6834 mg | 145% | |
*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.
