This Chicken Cacciatore Recipe features tender, fall-off-the-bone chicken in a rich, savory sauce. This classic Italian dish may seem intimidating but it is made in just one pan and is much easier than it seems!
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yield: 6 | prep time: 20 MINUTES | cook time: 40 MINUTES | total time: 1 HOUR
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons fine sea salt, divided
- 1 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell peppers, cut into strips
- 1 green bell peppers, cut into strips
- 10 ounces baby bella mushrooms, sliced
- 6 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1/2 cup dry red wine
- 1 1/2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 3/4 cup pitted black olives, cut in half
- Fresh chopped parsley, for garnish (optional)
Instructions
-
- Pat chicken pieces dry with a paper towel. Sprinkle with 1 1/2 teaspoons salt on both sides. Heat olive oil in a 6-quart large skillet or Dutch oven over medium heat.
- Add the chicken pieces, skin side down, cooking for 5-7 minutes. Flip and cook for 2 more minutes. Transfer to a plate for later. The chicken will NOT be cooked through at this point.
- Once the chicken has been removed add the onion, and peppers and cook for
8 minutes until softened. Mix in the garlic, thyme, and mushrooms and cook for 5 minutes until fragrant and softened. - Next, deglaze the pan with the red wine over medium-high heat, cooking for
3-5 minutes until partially evaporated. Add the broth, diced tomatoes, oregano, ground black pepper, red pepper flakes, and remaining 1⁄2 teaspoon salt. Place the chicken pieces on top of the mixture and spoon some of the liquid on top of each piece of chicken. - Bring to a boil over high heat, then reduce to low and simmer, covered, for about 35
minutes. The chicken should become super soft and be fully cooked through, reaching at least 165°F on an instant-read thermometer. - Uncover the pan. Remove the chicken from the pan with tongs or a slotted spoon and place onto a large plate and set aside. Remove the skin from the chicken.
- Mix the olives into the sauce in the pan. Simmer the sauce in the pan over medium-low heat, uncovered, for 15 minutes until thickened.
- Return the chicken to the pan and spoon the sauce over the chicken. Garnish with parsley.
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Nutrition Information:
YIELD: 6 SERVING SIZE: 1 thigh + 1/2 cup vegetables and sauce
Amount Per Serving: CALORIES: 472TOTAL FAT: 11.8gCHOLESTEROL: 231mgSODIUM: 1126mgCARBOHYDRATES: 9.9gNET CARBOHYDRATES: 7.4gFIBER: 2.5gSUGAR: 4.8gPROTEIN: 74g
