Chicken Cacciatore Recipe
Ingredients
- 6 bone-in skin-on chicken thighs
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- ⅔ cup white wine or chicken broth
- 4 tbsp olive oil - divided
- 2 tbsp minced garlic
- 1 yellow or sweet onion - diced
- 1 yellow bell pepper - diced
- 1 large carrot - peeled and diced
- 8 oz mushrooms - sliced
- ½ cup pitted black olives
- 2 tbsp fresh parsley - chopped
- 2 tbsp fresh basil - chopped
- 6 sprigs thyme
- ½ tsp red pepper flakes
- Salt and pepper - to season
Instructions
- Season the chicken thighs with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken on both sides until golden, about 4-5 minutes on each side. Remove from skillet and set aside.
- Add the remaining 2 tablespoons of olive oil to the pan. Sauté the onion for about 4 minutes, or until transparent. Add in the garlic and stir with the onions for about 30 seconds. Then, add the pepper, carrot, mushrooms, and fresh herbs. Cook for about 5 minutes, or until vegetables are slightly softened.
- Pour the wine or chicken broth into the pan and scrape up any brown bits from the bottom of the skillet. Continue cooking until all the wine is reduced. This should take about 4-5 minutes.
- Add the canned tomatoes, tomato paste, and chili flakes. Stir until combined.
- Return the cooked chicken pieces to the pan and cover with a lid. Reduce the heat to low and allow the sauce to simmer for about 30 minutes, stirring occasionally. Add in the olives and simmer for an additional 10 minutes.
- Serve immediately and enjoy!
Notes
Storage Instructions:
Storing chicken cacciatore correctly is the key to making sure that it tastes great when you reheat and serve it. The two main storage options are the refrigerator and freezer, each with its own best practices for keeping this classic Italian dish in top condition. The best place to store chicken cacciatore is in the refrigerator. When storing your dish, cover it tightly with plastic wrap or a lid and allow it to cool to room temperature before placing it in the fridge or freezer. It's important to eat refrigerated chicken cacciatore within three days of cooking for optimal taste and safety reasons. Rewarm the dish on the stove over low-medium heat. If you are freezing the dish, allow it to thaw in the refrigerator the day before serving it, and then reheat it on the stove over low-medium heat until the internal temperature of the chicken reaches a minimum of 165°F.Nutrition
Serving: 1 chicken thigh with sauceCalories: 409 kcal (20%)Carbohydrates: 16 g (5%)Protein: 27 g (54%)Fat: 25 g (38%)Saturated Fat: 5 g (31%)Polyunsaturated Fat: 4 gMonounsaturated Fat: 13 gCholesterol: 230 mg (77%)Sodium: 255 mg (11%)Fiber: 4 g (17%)Sugar: 7 g (8%)