Chicken Cacciatore

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Serving Size: 1 chicken thigh with sauce
Recipe adapted from:
An authentic Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Loved by the entire family and guests, Cacciatore aromas fill your entire house with comfort and warmth as it cooks itself on the stove.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

Prepare the Chicken

  • Season chicken with salt and pepper.
  • Heat some of the oil in a dutch oven or multiple heavy skillets to prepare the chicken at the same time. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from the dutch oven or skillets and set aside.

Prepare the Sauce

  • Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
  • Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
  • Add crushed tomatoes, tomato paste, Roma tomatoes, and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over the stovetop or in the oven.

Cook on Stove Top

  • Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

Cook in the Oven

    Cook Times

    Active Prep10
    Hands-On Cook20
    Hands-Off Cook50
    Passive0
    Total Time1 hour 20 minutes
    Recipe Serving Size10

    Ingredients

    Ingredients

    • 5 tablespoon extra virgin olive oil divided
    • 10 bone-in skinless chicken thigh
    • 1 teaspoon Kosher salt or more as needed
    • 1 teaspoon freshly ground black pepper or more as needed
    • 2 onion medium diced
    • 10 clove garlic minced
    • 1 yellow bell pepper Large, capsicum, diced
    • 1 red bell pepper Large, capsicum, diced
    • 2 carrot peeled and sliced
    • 16 ounce white mushroom sliced
    • 0.75 cup canned pitted black olives
    • 10 fresh thyme
    • 3 tablespoon Italian parsley chopped plus more to garnish
    • 4 tablespoon fresh basil chopped plus more to garnish
    • 1.5 teaspoon dry oregano
    • 1 cup red wine
    • 45 ounce canned crushed tomatoes
    • 2 ounce tomato paste
    • 12 ounce Roma tomatoes halved
    • 1 pinch crushed red pepper

    Cooking Tools Required

    Dutch Oven, Skillet
    Reheating/Serving Instructions
    TO FREEZE: Transfer the cooled cacciatore into an air-tight container and transfer to the freezer. On the day of serving, thaw it out in the morning and bring it to room temperature. Transfer to a skillet/pan and reheat over low-medium heat until warmed through.

    Nutrition

    Calories: 307kcal | Carbohydrates: 21g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 711mg | Potassium: 1096mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3344IU | Vitamin C: 62mg | Calcium: 96mg | Iron: 4mg

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