Chicken Cacciatore
This easy chicken cacciatore recipe cooks tender chicken in a rich tomato sauce with peppers, onions, and Italian seasoning. Make it for a quick family dinner or cozy weekend meal everyone will love.
Servings: 4
Calories: 550kcal
Ingredients
- 2 tablespoons of olive oil
- 2 tablespoons of salted butter
- 6 chicken thighs boneless and skinless are used here, but bone-in and with or without the chicken skin are all great options
- Salt and black pepper as needed
- 1 to 2 teaspoons of dried basil
- 1 to 2 teaspoons of dried oregano
- 1 to 2 thinly sliced shallots or ½ small yellow onion sliced
- 3 to 4 cloves of garlic minced
- 1 cup of sliced mushrooms
- 1 tablespoon of all-purpose flour
- ½ cup sherry or dry white wine
- 1 can of diced tomatoes
- ½ red bell pepper diced
Instructions
- In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
- Pat the chicken thighs with paper towels to remove as much moisture as possible. Add to the heated skillet.
- Brown chicken thighs, adding salt and pepper while cooking.
- When chicken thighs are browned on each side, add basil and oregano to the pan and saute for 30 seconds longer.
- Remove the chicken from the pan and set aside. Add the shallots and minced garlic to the pan and cook over medium heat for 1 to 2 minutes or until soft and fragrant. Add mushrooms to the pan and saute for an additional 1 to 2 minutes until soft.
- Sprinkle the flour over the mushroom/shallot mixture and saute for 1 to 2 minutes.
- Add the sherry or chicken broth and scrape the browned bits from the bottom of the pan, simmering for 2 to 3 minutes.
- Return the chicken to the pan. Add the canned tomatoes, including the juice, and diced bell pepper.
- Bring the mixture to a simmer. Reduce the heat to low, cover with a lid, and cook for 20 minutes, stirring occasionally. If you would like your dish a bit saucier or if there is not much moisture from the canned tomatoes, you can add a bit of water or chicken broth.
- Add additional salt and pepper to taste and serve hot over spaghetti noodles.
- Parsley is not included in the ingredients list, but can be used as a garnish.
Notes
- Batch cook the chicken if needed to help brown the chicken quickly. It’s best not to overcrowd the pan though.
- Instead of spaghetti, you can use orzo pasta for this dish as well.
Nutrition
Serving: 1g | Calories: 550kcal | Carbohydrates: 11g | Protein: 30g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 181mg | Sodium: 327mg | Potassium: 710mg | Fiber: 2g | Sugar: 4g | Vitamin A: 903IU | Vitamin C: 30mg | Calcium: 66mg | Iron: 3mg