Simple Chicken Cacciatore
Savor the comforting flavors of Italy with this Simple Chicken Cacciatore, a rustic, one-pot dish that transforms basic ingredients into a hearty, flavor-packed meal. Tender, bone-in chicken thighs are seared to golden perfection before simmering in a rich tomato-based sauce infused with garlic, onions, bell peppers, and aromatic herbs like oregano and basil. A splash of dry white wine (or chicken broth) deepens the flavor, while diced carrots add a hint of natural sweetness. This easy chicken cacciatore recipe comes together in under an hour, making it perfect for busy weeknights or a cozy weekend dinner. Serve with crusty bread, pasta, or rice to soak up the vibrant sauce and garnish with fresh parsley for a finishing touch.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 1 medium carrot, diced
- 28 ounces canned diced tomatoes
- 1 cup dry white wine (or chicken broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and pepper.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs, skin-side down, and sear for 5-6 minutes until golden brown. Flip and cook the other side for 3-4 minutes. Remove the chicken and set aside.
In the same skillet, reduce heat to medium and add the diced onion, cooking for 3-4 minutes until softened.
Add the minced garlic, green and red bell peppers, and diced carrot. Cook for an additional 5 minutes, stirring occasionally.
Stir in the canned diced tomatoes, white wine (or chicken broth), tomato paste, oregano, basil, and crushed red pepper flakes (if using). Mix well and bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the chicken.
Lower the heat to medium-low, cover the skillet, and simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the lid and simmer for an additional 10 minutes to thicken the sauce.
Taste and adjust seasoning with more salt and pepper, if needed.
Garnish with fresh parsley and serve hot with crusty bread, pasta, or rice.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 43.5 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4990 mg | 106% | |
*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.
