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A white dish filled with pieces of chicken cacciatore in a red sauce, garnished with chopped herbs.

Chicken Cacciatore

Chef Jenn
A rich and hearty Chicken Cacciatore featuring tender chicken thighs in a flavorful tomato sauce with veggies. Serve over pasta, rice, or polenta for a comforting meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 489 kcal

Ingredients
  

  • 2 pounds chicken thighs about 6 thighs
  • salt and pepper
  • ½ cup all-purpose flour
  • 3 tablespoons olive oil or neutral-flavor cooking oil
  • 1 onion diced
  • 2 ribs celery diced
  • 1 carrot diced
  • 4 cloves garlic diced
  • ¾ cup dry white wine
  • 1 28-ounce canned crushed tomatoes
  • ¾ cup chicken broth use low or no sodium added
  • 3 tablespoons fresh rosemary chopped; (or 1 heaping tablespoon dried rosemary)
  • 8 ounces mushrooms quartered
  • 1 green bell pepper diced
  • ¼ cup capers drained

Instructions
 

  • Season the flour with a good pinch of salt and a few grinds of black pepper and mix well. Then dredge the chicken in the flour until lightly coated.
  • Heat the olive oil in a large skillet over medium-high heat and brown the chicken on both sides, about 5 minutes per side, then set them aside.
  • Add the diced onion, celery, and carrot to the remaining fat and sautee over medium heat until the onion is tender, about 6 minutes.
  • Add the garlic and cook for an additional 2 minutes.
  • Deglaze the pan with the dry white wine and reduce by about half.
  • Add the tomatoes, chicken broth, rosemary, mushrooms, bell pepper, and capers to the skillet and bring to a simmer.
  • Transfer the chicken back to the skillet along with any juices. Cover with a lid and simmer over low heat for about 20 minutes until the chicken reaches 165-F on a digital meat thermometer.
  • Transfer the chicken to a serving platter, season the sauce with salt and pepper, and serve.

Notes

Chef Jenn's Tips

  • Any type of chicken works well, including legs and breasts, but be careful not to overcook the chicken, as it can become stringy.
  • If you prefer boneless chicken thighs, just reduce the cooking time slightly to ensure they stay tender.
  • Swap rosemary for basil to give the dish a slightly different flavor profile.
  • Make sure to scrape up the browned bits when deglazing with wine; they add a lot of flavor to the sauce.

Nutrition

Serving: 1thighCalories: 489kcalCarbohydrates: 16gProtein: 28gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 149mgSodium: 451mgPotassium: 615mgFiber: 2gSugar: 3gVitamin A: 1990IUVitamin C: 20mgCalcium: 43mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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