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Chicken cacciatore with chicken thighs, peppers, olives and mushrooms in tomato sauce.
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Chicken Cacciatore

This recipe for chicken cacciatore is a classic dish made with braised chicken and an assortment of vegetables, all cooked together in a flavorful tomato sauce. It's an easy dinner that the whole family will love!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 445kcal
Author Sara Welch

Ingredients

  • 1 tablespoon olive oil , divided use
  • 4 bone-in skin-on chicken thighs (can substitute boneless skinless chicken thighs or chicken breasts)
  • 1 1/2 cups thinly sliced bell peppers (I used both red and green)
  • 1/2 cup thinly sliced onion
  • 1 cup sliced mushrooms
  • 2 teaspoons garlic minced
  • 1/2 cup kalamata olives pitted and halved
  • 1/2 cup white wine
  • 15 ounce can crushed tomatoes do not drain
  • 8 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste.
  • 2 tablespoons parsley chopped

Instructions

  • Preheat the oven to 375 degrees,
  • In a large deep pan heat 2 teaspoons of olive over medium high heat. Season the chicken generously on both sides with salt and pepper.
  • Place the chicken, skin side down in the pan and cook for 5-6 minutes or until deep golden brown.
  • Flip the chicken and cook on the other side until browned, 5-6 minutes.
  • Remove the chicken from the pan and place on a plate.
  • Add the remaining teaspoon of olive oil to the pan along with the onions, peppers and mushrooms.
  • Cook for 7-9 minutes or until vegetables have softened and are starting to brown. Add the garlic and olives and cook for 30 seconds. Season the vegetables with salt and pepper.
  • Add the wine to the pan and bring to a simmer. Cook for 5 minutes or until wine has reduced by half.
  • Add the tomatoes, tomato sauce, tomato paste, Italian seasoning, and salt and pepper to taste. Stir until well combined.
  • Place the chicken back in the pan on top of the tomato-vegetable mixture. Spoon some of the tomato mixture over the chicken.
  • Cover the pan and put it in the oven. Bake for 35 minutes or until chicken is done.
  • Remove the pan from the oven. Sprinkle with chopped parsley, then serve.

Nutrition

Calories: 445kcal | Carbohydrates: 16g | Protein: 27g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 523mg | Potassium: 870mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2165IU | Vitamin C: 84.9mg | Calcium: 71mg | Iron: 2.9mg