The Ospidillo Cafe Chicken Cacciatore
Transport your taste buds to the heart of Italy with The Ospidillo Cafe Chicken Cacciatore, a rustic and soul-warming chicken dish bursting with bold, hearty flavors. This classic recipe starts with bone-in, skin-on chicken thighs, perfectly seared for a golden, crispy finish before being braised in a luscious sauce of crushed tomatoes, dry white wine, and chicken broth. Vibrant bell peppers, earthy mushrooms, and aromatic garlic and onions elevate the dish, while a medley of herbs, including oregano, basil, and a fragrant bay leaf, infuse every bite with Mediterranean magic. Simmered to perfection for tender, juicy chicken and a rich, savory sauce, this one-pan wonder is ideal served over al dente spaghetti or paired with crusty bread to soak up every last drop. With just 20 minutes of prep time and a crowd-pleasing balance of comfort and sophistication, this Chicken Cacciatore is your go-to for a cozy weeknight dinner or an impressive weekend feast.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on preferred)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 medium Green bell pepper, sliced
- 1 medium Red bell pepper, sliced
- 8 ounces Button mushrooms, sliced
- 28 ounces Crushed tomatoes (canned)
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped
- optional Cooked spaghetti or crusty bread, for serving
Instructions
Season the chicken thighs with salt and pepper. Dredge each piece lightly in all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin-side down, and brown on both sides (about 3-4 minutes per side). Remove and set aside.
In the same pan, reduce the heat to medium and add the diced onion. Sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Add the green and red bell peppers along with the sliced mushrooms. Cook for 4-5 minutes, or until the vegetables begin to soften.
Pour in the dry white wine to deglaze the pan. Scrape up any brown bits from the bottom of the pan for extra flavor.
Add the crushed tomatoes, chicken broth, dried oregano, dried basil, and the bay leaf. Stir to combine.
Return the browned chicken thighs to the pan, nestling them into the sauce. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan, and simmer for 35-40 minutes. Stir occasionally and ensure the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Once done, remove the bay leaf and discard. Garnish the dish with fresh parsley.
Serve the Chicken Cacciatore hot over cooked spaghetti or alongside crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 14.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1380 mg | 29% | |
*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.
