Chicken Cacciatore Recipe

Tender chicken thighs simmered in a rich tomato sauce with bell peppers, onions, and mushrooms. This easy Chicken Cacciatore is a comforting, hearty one-pan meal perfect served over pasta, polenta, or mashed potatoes.

Course Main Course

Cuisine American, Italian Inspired, Southern

Keyword best-chicken-cacciatore, chicken-cacciatore

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 434kcal

Ingredients

8 bone in chicken thighs
2 tsp salt
1 tsp black pepper
1/2 cup all purpose flour
3 Tbsp olive oil
1 medium yellow onion diced
1 small green bell pepper seeded and diced
1 small red bell pepper
8 oz sliced baby portabella or cremini mushrooms
4 medium cloves garlic minced
1/2 cup white or red wine
2 14 oz cans Italian seasoned diced tomatoes with juice
1 cups chicken stock
3 Tbsp capers drained
1 tsp dried oregano or Italian seasoning
1/2-1 tsp crushed red pepper flakes adjust to taste
tomato paste to thicken (optional)
fresh basil or flat leaf parsley for garnishing, grated Parmesan cheese

Instructions

Season chicken pieces on all sides using 1 teaspoon of each salt and black pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large 12 inch heavy sauté pan, heat the olive oil over medium-high heat. Add the chicken thighs to the pan and sauté just until brown, about 5 minutes per side. Fry in batches, if needed. Remove to a platter and set aside.
To the pan add the onion, green bell pepper, red bell pepper and mushrooms. Cook over medium heat until tender, about 5-8 minutes. Add garlic, cook for 1 minute longer.
Add wine, scraping any brown bits from the bottom of the pan.
Next, add the tomatoes (don't drain), stock, capers, Italian seasoning, reserved salt, oregano OR dry Italian seasoning and crushed red pepper flakes. Return the chicken pieces to the pan and turn them to coat in the sauce.
Bring the sauce to a gentle simmer. Simmer for 20-30 minutes with the lid offset or until the chicken has reached an internal temperature of 165°F and juices run clear.
To Thicken the Sauce: (Optional) If desired, remove chicken to a platter. Increase heat to medium. Mix in tomato paste one tablespoon at a time mixing until it's completely incorporated and melted. Repeat until your desired thickness is reached. Likewise, you can thin the sauce by adding more stock.
Serve chicken drizzled with sauce, garnished with fresh parsley or fresh basil.

Notes

Wine - You can use red wine or white wine in this recipe depending on your personal preference. Please use real wine and not cooking wine which is essentially vinegar. You could also replace the wine with chicken stock, vegetable stock or chicken broth.
Protein - You can use whole cut up chicken parts for this dish. When doing so, keep in mind that dark meat and white meat have different cooking times. Begin with the dark meat, and always check the pieces at intervals using an instant read thermometer looking for an internal temperature of 165°F. You could also use chicken breasts or drumsticks in this staple.
Mushrooms - You can use button mushrooms, porcini mushrooms, cremini mushrooms or baby portabella mushrooms.
Add Olives - You can add kalamata olives to the chicken cacciatore dish in the final few minutes of cooking. Add the amount that's to your liking.
Alternate Vegetables - You may enjoy adding carrot or celery to the sauce.
Fresh Herbs - You can garnish with fresh basil, parsley, chives or rosemary.
Anchovies - Some cooks like to use the oil from anchovies to cook the vegetables.
Serving Options - A terrific side dish for Chicken Cacciatore is angel hair pasta or thin spaghetti, cheesy cheddar grits, polenta, double cheddar macaroni and cheese or creamy mashed potatoes.

Nutrition