Hearty Chicken Cacciatore

This hearty chicken cacciatore recipe is a comforting, flavorful Italian classic that's perfect for family dinners or special occasions. Tender, bone-in chicken thighs are browned to perfection and simmered in a rich tomato-based sauce infused with the robust flavors of garlic, dry white wine, and a medley of herbs. Bell peppers, sliced mushrooms, and onions add a fresh, savory depth to the dish, while a final garnish of vibrant parsley ties everything together beautifully. Whether served over al dente pasta or paired with crusty bread to soak up the sauce, this one-pot wonder is as easy to make as it is satisfying. With just 15 minutes of prep time and under an hour of cooking, this rustic dish promises to deliver bold, homemade flavor without the fuss. Perfect for cozy meals, this chicken cacciatore will have everyone at the table reaching for seconds!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 0.5 cup all-purpose flour
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 4 cloves garlic cloves, minced
• 0.5 cup dry white wine
• 28 ounces crushed tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 0.25 cup fresh parsley, chopped
• 1 optional cooked pasta or crusty bread (for serving)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Lightly dredge in flour, shaking off any excess.

Step 2

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the chicken thighs, skin-side down first, for about 4-5 minutes per side. Remove and set aside.

Step 3

In the same skillet, reduce heat to medium and add the onion. Sauté for 2-3 minutes until softened.

Step 4

Add the red and green bell peppers and cook for another 4-5 minutes, stirring occasionally.

Step 5

Stir in the mushrooms and cook for an additional 3 minutes until lightly browned.

Step 6

Add minced garlic and cook until fragrant, about 30 seconds.

Step 7

Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes.

Step 8

Stir in the crushed tomatoes, chicken broth, oregano, thyme, and bay leaf. Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the sauce.

Step 9

Reduce heat to low and simmer, covered, for 25 minutes.

Step 10

Remove the lid and continue to simmer for another 15 minutes, allowing the sauce to thicken slightly.

Step 11

Taste and adjust seasoning with remaining kosher salt and black pepper if needed.

Step 12

Discard the bay leaf. Garnish with chopped parsley before serving.

Step 13

Serve hot over pasta or alongside crusty bread to soak up the rich sauce.

Nutrition Facts

Serving size	3086.2 grams (3086.2g)

Amount per serving	% Daily Value*
Calories	3404

Total Fat 202.80g	260%
Saturated Fat 51.20g	256%
Polyunsaturated Fat 4.00g
Cholesterol 729mg	243%
Sodium 2616mg	114%
Total Carbohydrate 179.70g	65%
Dietary Fiber 29.10g	104%
Total Sugars 48.90g
Protein 201.50g	403%

Vitamin D 23IU	114%
Calcium 534mg	41%
Iron 26mg	146%
Potassium 6325mg	135%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 24.1%

Carbs: 21.5%