Turkey Thigh Cacciatore
Transform your dinner into an unforgettable experience with this comforting Turkey Thigh Cacciatore recipe. Tender, bone-in turkey thighs are browned to perfection, then simmered in a rich, aromatic tomato sauce bursting with the flavors of garlic, onions, bell peppers, and earthy mushrooms. Infused with dry white wine, chicken broth, and a blend of oregano and basil, this dish strikes the perfect balance of heartiness and elegance. The slow-cooked turkey becomes fall-off-the-bone tender, soaking up the robust sauce, while a sprinkle of fresh parsley adds a bright, herbaceous finish. Ideal for serving over pasta or with crusty bread, this one-pot Italian-inspired meal is cozy, satisfying, and perfect for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 4 pieces Turkey thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 6 tablespoons All-purpose flour
- 3 tablespoons Olive oil
- 1 large Yellow onion (chopped)
- 4 cloves Garlic (minced)
- 2 medium Bell peppers (assorted colors, sliced)
- 8 ounces Mushrooms (sliced)
- 28 ounces Diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 1 cup Dry white wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- Cooked pasta or crusty bread (optional, for serving)
Instructions
Season the turkey thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge the turkey thighs in flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed skillet, heat the olive oil over medium-high heat.
Sear the turkey thighs for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same pot, add the onions and sauté for 3 minutes until softened.
Add the garlic and cook for 1 minute until fragrant.
Stir in the bell peppers and mushrooms, cooking for 5-6 minutes until they begin to soften.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes.
Add the diced tomatoes, tomato paste, chicken broth, oregano, basil, remaining salt and black pepper, and red pepper flakes (if using). Stir to combine.
Return the turkey thighs to the pot, submerging them in the sauce.
Lower the heat to a simmer, cover, and cook for 60-70 minutes, stirring occasionally, until the turkey is tender and cooked through (internal temperature of 165°F).
Taste the sauce and adjust seasoning if needed.
Garnish with fresh parsley before serving.
Serve over cooked pasta, with crusty bread, or on its own for a hearty meal.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 7225 mg | 314% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 48.6 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 352 mg | 27% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 5045 mg | 107% | |
*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.
