Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Cacciatore

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: lima
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Paleo

Description

A hearty and flavorful one-pot Chicken Cacciatore with seared chicken and a rich tomato-pepper sauce.


Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (or drumsticks)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup dry red wine (or chicken broth)
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 cup chicken broth
  • 1/2 teaspoon sugar
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup sliced black olives (optional)

Instructions

  1. Season the chicken thighs with salt and black pepper.
  2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove from skillet and set aside.
  3. In the same skillet, add the onion and bell peppers. Sauté for 3-4 minutes until they begin to soften.
  4. Stir in the garlic, oregano, thyme, and red pepper flakes. Cook for another minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
  6. Add the crushed tomatoes, chicken broth, and sugar. Stir to combine.
  7. Return the seared chicken to the skillet, nestling it into the sauce. Cover and let it simmer over low heat for 30-35 minutes until the chicken is tender and cooked through.
  8. Stir in the fresh basil, parsley, and olives (if using). Simmer for another 5 minutes.
  9. Taste and adjust seasoning as needed.
  10. Serve hot over pasta, polenta, or crusty bread.

Notes

Pat chicken dry before searing for a better brown crust. Do not crowd the pan when searing; work in batches if needed.


Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 21g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 36g
  • Cholesterol: 100mg