Chicken Cacciatore

Chicken Cacciatore, a hearty and rustic stew, is a simple yet delicious Italian comfort food. It features braised chicken, herbs, and vegetables simmered in a rich tomato wine sauce.

Chicken Cacciatore Recipe

Chicken Cacciatore

Scott James Gaspard

"Hunter-style" one pot meal with chicken, onions, herbs, vegetables, in a tomato wine sauce.

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Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 1091 kcal

Equipment

• large heavy bottom sauce pan with lid
• large sauce pan – for making pasta
• colander – for draining pasta
• cutting board
• kitchen knife
• tongs
• large spoon
• cheese grater

Ingredients

  

1x2x3x

• 1 pound pasta
• 4 whole chicken thighs – skin on
• 1 tsp kosher salt – more to taste
• ½ tsp black pepper – freshly ground, more to taste
• 4 tbsp olive oil – extra virgin
• 2 tbsp butter – unsalted
• 1 medium yellow onion – halved and sliced
• 2 red bell peppers – cored and sliced (not too thin)
• 2 green bell peppers – cored and sliced (not too thin)
• 5 clove garlic – minced
• 12 ounce cremini mushrooms – sliced
• ½ tsp thyme – ground
• ¼ tsp turmeric
• 1 tsp red pepper flakes – optional, to taste
• ¾ cup dry white wine – something you would actually drink
• 28 ounce whole stewed tomatoes – such as San Marzano
• ¼ cup fresh flat-leaf parsley – chopped
• ¼ cup parmesan cheese – freshly grated

Instructions

 

• Bring a large pot of water to boil, and cook the pasta according to package instructions.
• Preheat oven to 350℉
• Gather ingredients
  
• Salt and pepper both sides of the chicken thighs, then dredge in flour. Heat olive oil and butter in a large heavy bottom sauce pan or dutch oven over medium-high heat. Place the chicken skin-side down in the pan, four pieces at a time.
  
• Brown chicken on both sides, then remove to a plate. Repeat with remaining chicken, if you are making a larger batch. Pour off and discard half of the fat left in the pan.
  
• Add sliced onions, garlic, and peppers. Stir for about 1 minute. Add mushrooms and stir for about 1 minute longer. Stir in the thyme, turmeric, salt, crushed red pepper flakes (optional), and black pepper.
  
• Stir in the wine.
  
• Add the canned tomatoes and stir to combine. Add the chicken back to the pan, skin side up, without totally submerging the chicken.
  
• Place a lid on the pot, and put into the preheated oven for 45 minutes. Remove the lid and increase the heat to 375℉. Cook for an additional 15 minutes.
  
• Remove the pan from the oven. Remove the chicken from the pot and place onto a plate. Return the pot to the burner and turn heat to medium high. Cook and reduce the sauce for a couple of minutes.
• Pour cooked, drained pasta onto a large platter or into a big serving bowl. Add vegetables over the top, then place the chicken thighs on top of the vegetables. Spoon juices from the pot over the chicken and pasta.
• Garnish with freshly grated parmesan and fresh parsley.

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Nutrition

Calories: 1091kcal | Carbohydrates: 113g | Protein: 46g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 161mg | Sodium: 1307mg | Potassium: 1704mg | Fiber: 9g | Sugar: 17g | Vitamin A: 3239IU | Vitamin C: 148mg | Calcium: 231mg | Iron: 7mg