Chicken Cacciatore

from kristineskitchenblog.com

Chicken Cacciatore is a rustic, flavorful chicken dish, made with chicken thighs, onions and bell peppers in a tomato-based sauce. This easy chicken dinner is one that you'll want to add to your regular recipe rotation.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 346kcal

Ingredients

2 pounds boneless, skinless chicken thighs
salt and pepper
3 tablespoons olive oil divided
1 small yellow onion chopped
8 ounces cremini mushrooms sliced
1 green bell pepper chopped into ¾-inch pieces
1 red bell pepper chopped into ¾-inch pieces
4 cloves garlic minced
⅔ cup dry red wine*
28 ounces crushed tomatoes
4 tablespoons tomato paste
2 teaspoons dried Italian seasoning
1 teaspoon dried oregano
pinch red pepper flakes optional, for spice
chopped fresh basil or parsley optional, for serving
grated Parmesan cheese optional, for serving

Instructions

Pat the chicken dry and season both sides of the chicken thighs with salt and pepper.
Heat 2 tablespoons olive oil in a Dutch oven or similar pot over medium-high heat. Once the pot is hot, add the chicken and brown on both sides, about 4 minutes per side. The chicken does not need to be cooked through yet. Remove chicken to a clean plate.
Add the remaining 1 tablespoon of olive oil, onion and mushrooms to the pot and cook, stirring frequently, until softened, about 3 minutes.
Add the bell peppers and garlic and cook, stirring, for 30 seconds.
Stir in the wine and scrape up any browned bits that are stuck to the bottom of the pot.
Add the crushed tomatoes, tomato paste, Italian seasoning, oregano, ¾ teaspoon salt, ¼ teaspoon black pepper (and red pepper flakes, if using). Stir. Nestle the chicken back into the pot, pressing it down into the sauce.
Bring the pot to a simmer. Cover the pot, leaving a little bit of room for steam to escape, and cook at a low simmer for 20-25 minutes, stirring occasionally. After 20 minutes, check that the chicken is cooked through to at least 165° F using an instant read thermometer. If not, cook a few minutes more until the chicken is cooked through.
Remove the pot from the heat. Season with additional salt and pepper if needed, to taste. Serve with pasta, Parmesan cheese, and fresh basil or parsley, or as desired.

Video

Notes

If you do not want to use wine, you can substitute an equal amount of chicken broth plus 2 tablespoons of balsamic vinegar.
Leftover chicken and sauce may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Nutrition information is only an estimate.