Fabulous Chicken Cacciatore
Sink your fork into the rich, rustic flavors of Fabulous Chicken Cacciatore, a hearty Italian classic that’s perfect for weeknight dinners or comforting family meals. Tender, golden-seared chicken thighs simmer in a vibrant tomato-based sauce infused with notes of garlic, onions, and sweet bell peppers, with earthy mushrooms adding depth. A splash of dry white wine deglazes the pan, creating a fragrant base that’s further seasoned with oregano, basil, and just a hint of red pepper flakes for balance. Capers lend a tangy finish, while fresh parsley adds a pop of color and freshness. Serve this comforting dish over al dente pasta or alongside crusty bread to soak up every last drop of the delicious sauce. Whether you’re impressing guests or craving a cozy dinner, this one-pot wonder delivers bold, satisfying flavors with ease.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large bell peppers (red and green), sliced
- 8 ounces button mushrooms, sliced
- 4 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 28 ounces crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- cooked pasta or crusty bread (optional, for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, sliced bell peppers, and mushrooms until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, remaining 1/2 teaspoon of salt, and red pepper flakes. Bring the mixture to a gentle simmer.
Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce. Reduce the heat to low, cover, and let simmer for 35-40 minutes, or until the chicken is cooked through and tender.
Stir in the capers and adjust seasoning to taste. Let simmer for an additional 5 minutes.
Garnish with fresh parsley and serve hot over cooked pasta or alongside crusty bread, if desired.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.9 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 940 mg | 20% | |
*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.
