Chicken Cacciatore Recipe

Try this simple and tasty chicken cacciatore recipe that is not only delicious, but also packed with nutrients. Perfect for a quick and healthy weeknight meal.

Course main meal

Cuisine Italian

Keyword chicken cacciatore recipe, how do you make chicken cacciatore, how to make chicken cacciatore, recipe for chicken cacciatore, what is chicken cacciatore

Prep Time 10

Cook Time 1 10

Servings

Calories 468kcal

Author Beth Pierce

Ingredients

4 skin on bone-in chicken thighs
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1½ tablespoon olive oil
1 medium yellow onion chopped
1 large carrot peeled and chopped
1 small red bell pepper chopped
1 small yellow or orange bell pepper chopped
10 ounces cremini or Baby Bella mushrooms sliced
4 cloves garlic minced
1 teaspoon dried oregano
1 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
4 sprigs fresh thyme
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes

Instructions

Preheat the oven to 375 degrees. Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet or Dutch oven. Cook the chicken until golden brown on both sides and place it on a plate.
Heat the remaining olive oil in the pan and add the onions, carrots, bell peppers, and mushrooms. Cook until the onions are tender and the mushrooms are browned.
Reduce the heat to low, and add the garlic and dried oregano, cooking for one minute while stirring. Add the red wine and reduce by half.
Stir in the crushed tomatoes, tomato paste, thyme sprigs, chopped parsley, and red pepper flakes. Simmer for 10 minutes.
Add the chicken back to the skillet, cover, and place the skillet in the oven for 45 minutes or until the meat is very tender. You can also cover it and simmer it on the stovetop for 40 minutes or until tender.

Notes

Use a quality dry red wine that you would enjoy a glass of. Some suggestions are Merlot, Cabernet Sauvignon, and Pinot Noir.
If you prefer, substitute chicken broth for the red wine.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition