Dairy-Free Chicken Cacciatore
Enjoy a wholesome twist on a classic Italian favorite with this Dairy-Free Chicken Cacciatore recipe, a flavorful feast perfect for cozy family dinners. Succulent bone-in, skinless chicken thighs are seared to perfection and then simmered in a vibrant tomato-based sauce that's richly seasoned with garlic, oregano, thyme, and a splash of dry white wine. Bright bell peppers and aromatic herbs like fresh basil and parsley add layers of freshness and complexity, all without a drop of dairy. This one-pot wonder is not only gluten-free but also packs bold Mediterranean flavors that pair beautifully with rice, pasta, or crusty bread. Ready in just over an hour, this rustic dish strikes a balance between comfort and elegance, making it ideal for both weeknight meals and special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in, skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 4 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup chicken broth (low-sodium)
- 0.5 cup dry white wine
- 1 bay leaf
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Season chicken thighs with salt and black pepper.
In a large, deep skillet, heat olive oil over medium-high heat.
Add chicken thighs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.
In the same skillet, add onion, green bell pepper, and red bell pepper. Cook until vegetables are softened, about 5-7 minutes.
Stir in minced garlic and cook for an additional 1 minute until fragrant.
Add the canned diced tomatoes, tomato paste, oregano, thyme, chicken broth, and dry white wine to the skillet. Stir well to combine.
Return the chicken thighs to the skillet, nestling them into the sauce.
Add the bay leaf and bring the mixture to a simmer.
Cover the skillet and reduce heat to low. Allow the chicken to simmer for 30-35 minutes, or until cooked through and tender.
Remove the bay leaf, then stir in fresh basil and parsley before serving.
Serve hot with a side of your choice, such as rice or pasta.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 4073 mg | 177% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 43.9 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4374 mg | 93% | |
*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.
