Italian Inn Chicken Cacciatore
Savor the rustic charm of Italy with this hearty and flavorful Italian Inn Chicken Cacciatore. This classic one-pan dish features tender, bone-in chicken thighs simmered to perfection in a rich, aromatic tomato-based sauce infused with garlic, onions, bell peppers, and a splash of dry white wine. Dried oregano and thyme lend an earthy depth, while fresh basil and parsley provide a vibrant finishing touch. Perfectly suited for pasta, creamy polenta, or crusty bread, this comforting recipe balances simplicity with elegance, making it an ideal choice for a cozy family dinner or a casual gathering. Ready in just over an hour, this Italian-inspired favorite is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 28 ounces crushed tomatoes
- 1 cup chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh basil, chopped (optional for garnish)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
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, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for about 5-6 minutes until golden brown. Flip and sear the other side for 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Deglaze the pan by pouring in 1 cup of dry white wine. Scrape up any browned bits from the bottom of the skillet and let the wine simmer for 2-3 minutes until slightly reduced.
Stir in the 28 ounces of crushed tomatoes, 1 cup of chicken stock, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Make sure the chicken is partially submerged in the sauce.
Reduce the heat to low, cover the skillet, and simmer for 35-40 minutes, stirring occasionally. The chicken should be cooked through and tender.
Taste the sauce and adjust seasoning as needed with additional salt and pepper.
Garnish with freshly chopped basil and parsley if desired.
Serve hot over pasta, polenta, or with crusty bread on the side.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 33.0 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3701 mg | 79% | |
*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.
