Chicken Cacciatore

an overhead shot of chicken cacciatore in a pan

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5 from 16 votes

Juicy chicken thighs cooked in a rich tomato sauce with onions, garlic, mushrooms, and peppers.

Course Main Course

Cuisine Italian

Keyword Chicken Cacciatore, Chicken Cacciatore recipe, Chicken Recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 829

Author Erren Hart

Ingredients

8 chicken thighs on bone
3 tablespoons olive oil
2 large onions chopped
6 garlic cloves minced
2 red peppers cut into slices
1 pound cremini mushrooms cleaned and sliced
2 cups dry white wine
56 oz canned whole tomatoes (two 28oz cans), crushed or pureed
Salt and Pepper
1 pinch crushed red pepper flakes
4 tablespoons fresh parsley chopped
3 bay leaves
1 cup olives I use kalamata olives

US Customary - Metric

Instructions

Heat 2 tablespoons of olive oil in a large, shallow pan over high heat.
Season the chicken with salt and brown on both sides, working in batches if needed. Remove to a plate and discard most of the excess fat.
Add the remaining tablespoon of olive oil to the pan. Add the onions sweat over low heat, 8 to 10 minutes.
Add the garlic and cook for another minute.
Add the peppers, and cook until softened, about 2 to 3 minutes.
Add the mushrooms, season with salt and pepper, and cook until soft.
Add the white wine and reduce by half.
Add the tomatoes and return the chicken to the pan. Taste for seasoning. Add the red pepper flakes, parsley, bay leaves, and olives. Bring to a boil and reduce the heat to a simmer.
Partially cover the pot and simmer for 20 to 30 minutes. Check the sauce periodically and if it reduces below the chicken, replenish with water as needed.
Remove the chicken from the pot and place it on a serving platter. Taste the sauce for seasoning and add salt if needed. Discard the bay leaves.
If the sauce looks greasy, skim the surface before serving. Spoon the sauce over the chicken to serve.

Notes

To Slow Cook

Follow the recipe through step 8 then transfer to a slow cooker, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is cooked through.

Nutrition