Chicken Sorta Cacciatore
Elevate your dinner routine with this hearty and flavor-packed "Chicken Sorta Cacciatore." Juicy, golden-browned chicken thighs are nestled in a rich tomato-based sauce brimming with tender sautéed vegetables like bell peppers, mushrooms, and onions, and enhanced by aromatic seasonings of oregano and basil. A touch of dry white wine adds depth to the sauce, while optional capers bring a tangy twist for an extra burst of flavor. With just 15 minutes of prep and a one-pan cooking method, this easy dinner recipe is perfect for busy weeknights yet elegant enough for entertaining. Serve this Italian-inspired dish with pasta, rice, or warm crusty bread to soak up every last drop of the savory sauce.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 large Red bell pepper, sliced
- 3 cloves Garlic cloves, minced
- 8 ounces Mushrooms, sliced
- 1 14-ounce can Diced tomatoes (canned, with juices)
- 1 cup Chicken broth
- 1 cup Dry white wine or chicken broth (optional)
- 2 tablespoons Capers (optional)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Dredge the chicken in flour, shaking off any excess.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pan, add the diced onion and sliced red bell pepper. Sauté for 5 minutes until softened.
Stir in the minced garlic and sliced mushrooms. Cook for another 2-3 minutes until fragrant and the mushrooms are slightly browned.
Pour in the canned diced tomatoes, chicken broth, and white wine (if using). Stir well to combine.
Add the capers (if using), dried oregano, and dried basil to the sauce. Mix thoroughly.
Return the chicken thighs to the pan, nestling them into the sauce.
Cover the pan and let everything simmer over medium-low heat for 25-30 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with additional salt and pepper as needed.
Garnish with freshly chopped parsley before serving.
Serve hot, preferably with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4659 mg | 203% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 31.5 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 291 mg | 22% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3975 mg | 85% | |
*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.
