Chicken Cacciatore Amore
Fall in love with the bold, rustic flavors of *Chicken Cacciatore Amore*, a comforting Italian classic that's perfect for weeknight dinners or special occasions. Juicy, golden-seared chicken thighs are simmered to perfection in a rich tomato-based sauce infused with aromatic herbs, garlic, and a splash of dry white wine. Vibrant red bell peppers, earthy baby bella mushrooms, and briny bites of kalamata olives and capers elevate this dish into a symphony of textures and savory tastes. With just 20 minutes of prep and an irresistible aroma that fills your kitchen, this one-pot wonder pairs beautifully with pasta, creamy polenta, or crusty bread to soak up every last drop of sauce. Bursting with Mediterranean-inspired ingredients, this Chicken Cacciatore recipe is your ultimate guide to creating a hearty, flavorful meal the whole family will adore.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced
- 8 ounces baby bella mushrooms, sliced
- 0.5 cups dry white wine
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons capers
- 0.5 cup kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley (for garnish)
Instructions
Season the chicken thighs with salt and pepper. Lightly dust them with flour, shaking off any excess.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced red bell pepper and mushrooms to the skillet. Sauté for another 4-5 minutes until the vegetables begin to soften.
Pour in the white wine, scraping the bottom of the skillet to deglaze any browned bits. Allow the wine to simmer for 2-3 minutes.
Stir in the canned diced tomatoes, tomato paste, chicken broth, oregano, and basil. Bring the mixture to a simmer.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the sauce. Cover and reduce the heat to low. Simmer for 30-35 minutes, stirring occasionally to prevent sticking.
Add the capers and sliced kalamata olives to the sauce in the last 5 minutes of cooking. Taste the sauce and adjust seasoning with salt and pepper if needed.
Sprinkle the chopped fresh parsley over the dish. Serve hot, garnished with additional fresh parsley, over cooked pasta, polenta, or with crusty bread on the side.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 768 mg | 16% | |
*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.
