Italian Chicken Cacciatore
Transport your taste buds to Italy with this hearty and flavorful Italian Chicken Cacciatore. Featuring tender, golden-seared bone-in chicken thighs simmered in a rich, savory tomato sauce studded with bell peppers, mushrooms, and aromatics, this rustic dish is a comforting classic. A splash of dry white wine, fresh rosemary and thyme, and a hint of crushed red pepper flakes elevate the sauce with depth and complexity. Easy to make and perfect for a crowd, this one-pot meal pairs beautifully with pasta, creamy polenta, or a slice of crusty bread to soak up every drop of the luscious sauce. Ideal for family dinners or weeknight indulgence, this authentic recipe delivers robust Italian flavors straight to your table.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 piece large onion, diced
- 2 pieces bell peppers (red and yellow), sliced
- 4 pieces garlic cloves, minced
- 1 cup dry white wine
- 28 ounces canned diced tomatoes with juice
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoons crushed red pepper flakes
- 3 pieces fresh thyme sprigs
- 2 pieces fresh rosemary sprigs
- 8 ounces button mushrooms, sliced
- 0.5 cups pitted black olives (optional)
- 2 tablespoons chopped fresh parsley
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 3-4 minutes per side until golden brown, then remove them and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the onions and bell peppers for 5-6 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan with the white wine, scrapping up any browned bits from the bottom for added flavor. Cook for 2-3 minutes until the wine reduces slightly.
Add the diced tomatoes, tomato paste, chicken broth, Italian seasoning, crushed red pepper flakes, thyme sprigs, and rosemary sprigs. Stir well to combine.
Return the chicken thighs to the skillet, nestling them into the sauce.
Cover and simmer on low heat for 35-40 minutes, occasionally spooning sauce over the chicken.
Add the sliced mushrooms and black olives (if using) to the skillet. Cook uncovered for an additional 10-15 minutes until the mushrooms are tender and the sauce has thickened slightly.
Remove the thyme and rosemary sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with pasta, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.1 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1312 mg | 28% | |
*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.
