Easy way to make Juicy and Flavorful Chicken Cacciatore Recipe

One of those classic meals that everyone like is chicken cacciatore. The ideal supper consists of spaghetti topped with bell pepper, mushroom, onion, and juicy chicken thighs cooked in a tasty tomato sauce.

What is Chicken Cacciatore?

The Italian word “cacciatore,” which translates to “hunter,” describes a traditional stew made with tomatoes, garlic, red wine, some herbs, spices, and rabbit (although I much like chicken)!

Many a “hunter” was welcomed home by this hearty stew, and now your hungry family will be welcomed from work and school!

How to Use Chicken

Even though I adore boneless chicken breasts, this recipe calls for bone-in chicken. The preferred cuts are those with dark flesh, such as chicken thighs or drumsticks.

How to Prepare Cacciatore Chicken

Even though this classic Italian dish requires some cooking time, it is really simple to make.

1. Chicken should be seasoned and browned (per the recipe below).
2. Create Sauce: Soften the mushrooms, peppers, and onions. add the remaining ingredients, cover, and simmer.
3. Cook: Place the chicken back in the saucepan with the skin facing up and simmer it covered. Take off the top and allow the sauce to slightly thicken.

Remove from heat once the sauce has somewhat thickened, then toss in the capers before serving with pasta for a delicious supper!

Try These Sides with Cacciatore Chicken

Why not try chicken cacciatore over garlic mashed potatoes or even sauteed vegetables like zucchini, broccoli, or cauliflower for a low-carb cacciatore? Chicken cacciatore is fantastic over spaghetti.

Serve cacciatore chicken with:

• tossed salad
• kalamata olives
• roasted or steamed vegetables
• garlic bread

Chicken Cacciatore

Rich tomato sauce is cooked with tender chicken chunks.

Ingredients

• 6 chicken thighs bone-in, skin-on
• 3 tablespoons olive oil divided
• 1 green bell pepper diced
• 1 red bell pepper diced
• 8 ounces of mushrooms sliced
• 1 medium yellow onion thinly sliced
• 4 cloves garlic minced
• 28 ounces diced tomatoes
• 8 ounces tomato sauce
• ½ cup dry red wine
• 1 bay leaf
• 2 teaspoons fresh rosemary minced
• 2 teaspoons fresh oregano minced
• ½ teaspoon crushed red pepper flakes
• 3 tablespoons capers drained

Instructions

1. Add salt and pepper to taste when preparing chicken.
2. In a 12-inch high skillet over medium-high heat, add 2 tablespoons of olive oil, and brown the meat for about 5 minutes on each side. Take out of the pan and place aside.
3. Add the last tablespoon of olive oil to the same skillet. Add peppers, onions, and mushrooms by stirring. Cook the vegetables for only 7-8 minutes, or until they begin to soften. 30 seconds or just until aromatic, add the garlic.
4. Add the chopped tomatoes, tomato sauce, red wine, bay leaf, rosemary, oregano, and red pepper flakes by stirring everything together.
5. After bringing the mixture to a boil, turn the heat down to low, cover the pot, and simmer for 20 minutes. Add the skin-side-up, browned chicken, and cook for a further 40 minutes with the cover on.
6. Remove the lid and boil the sauce, uncovered, for a few minutes, or until it thickens, if necessary. Pasta is served after incorporating the capers.

Notes

Prepare the recipe up to step 4 before baking.

Turn on the 375°F oven. In a casserole dish, combine all the ingredients and bake for an hour with the lid on.
Capers can be replaced with olives.

Nutrition information

Calories: 584 | Carbohydrates: 22g | Protein: 33g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 625mg | Potassium: 1268mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1743IU | Vitamin C: 89mg | Calcium: 113mg | Iron: 5mg