Favorites

Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 3 pounds bone-in, skin-on, chicken thighs (about 8) or boneless skinless chicken thighs; 1 tablespoon olive oil; salt; pepper; 1 large onion (finely chopped); 8 ounces fresh mushrooms (sliced); 3 cloves garlic (minced); Pinch of crushed red pepper flakes (optional - more or less to taste); 2 tablespoons all-purpose flour; 1 cup dry white wine; 14 ½ ounce canned diced tomatoes (do not drain); 2 tablespoons tomato paste; 3 bay leaves; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 1 teaspoon dried oregano; 1 large red bell pepper (ribs and seeds removed, chopped)

6 servings

servings

30 minutes

active time

1 hour 30 minutes

total time

Start Cooking

Ingredients

3 pounds bone-in, skin-on, chicken thighs (about 8) or boneless skinless chicken thighs

1 tablespoon olive oil

salt

pepper

1 large onion (finely chopped)

8 ounces fresh mushrooms (sliced)

3 cloves garlic (minced)

Pinch of crushed red pepper flakes (optional - more or less to taste)

2 tablespoons all-purpose flour

1 cup dry white wine

14 ½ ounce canned diced tomatoes (do not drain)

2 tablespoons tomato paste

3 bay leaves

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon dried oregano

1 large red bell pepper (ribs and seeds removed, chopped)

Directions

Heat a large Dutch oven or skillet over medium heat. Add the olive oil. Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crisp and browned. Turn the pieces over and cook another 5 minutes. Remove to a plate and continue browning in small batches until all chicken is browned. Reserve 1 tablespoon of the drippings in the pan.

Add the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat until the vegetables begin to brown and the moisture evaporates.

Add the garlic and red pepper flakes to the pan and sauté until fragrant, about 30 seconds. Stir in the flour and continue cooking and stirring for 1 more minute. Add the wine, tomatoes, tomato paste, bay leaves, thyme, oregano and red bell pepper.

If using crock pot, remove the skin from the chicken and transfer to crockpot. Pour veggies and sauce on top of chicken. Cook on high for 3 hours. Remove bay leaves. Serve over hot cooked spaghetti.

If you are continuing on stovetop:

Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the sauce so they are covered. Bring to a boil, cover and reduce the heat to low. Simmer until the chicken is tender, about 40-45 minutes. Halfway through cooking, move the chicken pieces around and/or turn them over to ensure even cooking.

Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.

Notes

Modified recipe. Original recipe at: https://www.savingdessert.com/chicken-cacciatore/

Nutrition

Serving Size

Calories

527 kcal

Total Fat

35 g

Saturated Fat

9 g

Unsaturated Fat

22 g

Trans Fat

1 g

Cholesterol

189 mg

Sodium

297 mg

Total Carbohydrate

12 g

Dietary Fiber

2 g

Total Sugars

5 g

Protein

34 g