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Chicken Cacciatore Recipe

Chicken Cacciatore Recipe

This easy-to-make recipe uses onion, garlic, bell pepper (capsicums), tomato and mixed herbs for an amazing combination of taste.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 6
Calories 372 kcal

Equipment

Ingredients
 
 

  • 3 tablespoons Olive Oil divided
  • 6 Skinless Chicken Thighs bone-in recommended but boneless can be used
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Coarse Black Pepper
  • 1 Yellow Onion chopped
  • 2 tablespoons Minced Garlic
  • 1 Green Bell Pepper chopped
  • 1 Yellow Bell Pepper chopped
  • 1 Carrot peeled and cut into slices
  • 10 ounces Cremini Mushrooms sliced. can be substituted with quartered artichoke hearts.
  • 1/2 cup Black Olives pitted
  • 2 tablespoons Fresh Basil chopped
  • 2 tablespoons Fresh Parsley chopped. save some extra for garnish.
  • 6 springs Fresh Thyme
  • 1 teaspoon Oregano Seasoning dried
  • 2/3 cups Light Red Wine
  • 28 ounces Crushed Tomatoes
  • 2 tablespoons Tomato Paste
  • 2 Tomatoes halved

Instructions
 

  • Season each side of chicken with salt and pepper.
  • Heat your Dutch Oven or deep pot of choice over medium-high and add in two tablespoons of oil. Give each side of the chicken a golden sear for about three to four minutes, then remove it from skillet and set aside.
  • Reduce the heat to medium, and pour in remaining oil. Sauté onions 3-4 minutes.
  • Add garlic for flavor; let cook for 1 minute.
  • Add the peppers, carrots, mushrooms, and herbs cooking together for 5 minutes until vegetables are tender.
  • Pour in wine and scrape all those tasty browned bits from the bottom of your pot. Let it simmer for 2 minutes or until reduced by about half.
  • Gently stir in the crushed tomatoes and tomato paste, then add halved tomatoes. Sprinkle with salt and pepper to taste.
  • Reduce the heat and let everything simmer uncovered for 10 minutes.
  • Place the chicken into the pot.
  • Cover the pot leaving a little gap for steam to escape. Simmer for 30 minutes or until meat starts falling off of its bone.
  • Finish it off with a handful of olives and cook for another 10 minutes.
  • Garnish with parsley.
  • Serve and enjoy.

Nutrition

Calories: 372kcalCarbohydrates: 36gProtein: 30gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 107mgSodium: 1768mgPotassium: 2154mgFiber: 8gSugar: 20gVitamin A: 4525IUVitamin C: 94mgCalcium: 105mgIron: 6mg
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