Hearty Chicken Cacciatore
This hearty chicken cacciatore recipe is a comforting, flavorful Italian classic that's perfect for family dinners or special occasions. Tender, bone-in chicken thighs are browned to perfection and simmered in a rich tomato-based sauce infused with the robust flavors of garlic, dry white wine, and a medley of herbs. Bell peppers, sliced mushrooms, and onions add a fresh, savory depth to the dish, while a final garnish of vibrant parsley ties everything together beautifully. Whether served over al dente pasta or paired with crusty bread to soak up the sauce, this one-pot wonder is as easy to make as it is satisfying. With just 15 minutes of prep time and under an hour of cooking, this rustic dish promises to deliver bold, homemade flavor without the fuss. Perfect for cozy meals, this chicken cacciatore will have everyone at the table reaching for seconds!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 ounces cremini 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 thyme
- 1 leaf bay leaf
- 0.25 cup fresh parsley, chopped
- 1 optional cooked pasta or crusty bread (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Lightly dredge in flour, shaking off any excess.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the chicken thighs, skin-side down first, for about 4-5 minutes per side. Remove and set aside.
In the same skillet, reduce heat to medium and add the onion. Sauté for 2-3 minutes until softened.
Add the red and green bell peppers and cook for another 4-5 minutes, stirring occasionally.
Stir in the mushrooms and cook for an additional 3 minutes until lightly browned.
Add minced garlic and cook until fragrant, about 30 seconds.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes.
Stir in the crushed tomatoes, chicken broth, oregano, thyme, and bay leaf. Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the sauce.
Reduce heat to low and simmer, covered, for 25 minutes.
Remove the lid and continue to simmer for another 15 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning with remaining kosher salt and black pepper if needed.
Discard the bay leaf. Garnish with chopped parsley before serving.
Serve hot over pasta or alongside crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 14.8 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1535 mg | 33% | |
*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.
