If you’re looking for a meal that feels like a splurge, look no further! Chicken Cacciatore is a wonderfully flavorful dish that’s ready to eat in just one hour. This one-pan chicken cacciatore recipe is savory and succulent thanks to juicy chicken thighs, budget-friendly canned tomatoes, earthy mushrooms, and briny capers. It’s a real weeknight hero.
WHat Is Chicken Cacciatore?
Chicken Cacciatore is an Italian dish made from chicken braised in a tomato-based sauce with onion, garlic, mushrooms, bell peppers, wine, and capers. It’s a classic and simple dish that’s hearty enough to fill your grumbling belly!
What To Serve with Chicken Cacciatore
We love to serve chicken cacciatore with plain pasta, Pasta Primavera, Mushroom Rice, Balsamic Roasted Vegetables, or even Garlic Parmesan Polenta. It’s also great served with a crunchy salad and a side of No-Knead Bread for sopping up all of that delicious sauce!
Can I Omit the Wine?
You can absolutely omit the red wine to make this dish more budget-friendly or to suit your personal preferences. Red cooking wine is a great cheaper alternative that lasts for a long time in the pantry, or you can simply use chicken broth.
HOW TO USE LEFTOVER CAPERS
You’ll likely have leftover capers after making this chicken cacciatore. Leftover capers can be stored, submerged in their brine, in the refrigerator for several months as well. I highly suggest making a batch of Chicken Piccata or Pasta Puttanesca with your leftover capers, but they’re also great when added to pasta salads, tuna salad, deviled eggs, or potato salad.
How to Store Leftovers
Once cooked and cooled, this chicken cacciatore can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a saucepan until warmed through and bubbling. It’ll stay fresh in the freezer for up to 3 months and can be thawed overnight in the refrigerator before reheating.
Recipe by Cook Good Recipes
Chicken Cacciatore is a wonderfully flavorful dish that’s ready to eat in just one hour. It’s wonderfully savory and succulent!
Servings: 6
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
- ($6.65)
- ($0.04)
- ($0.02)
- ($0.05)
- ($0.36)
- ($0.20)
- ($0.32)
- ($2.69)
- ($1.59)
- ($0.94)
- ($1.89)
- ($0.42)
- Fresh basil or parsley (to garnish)
InstructionsÂ
- Place the chicken thighs in a bowl. Toss with the salt, pepper, and flour until fully coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.
- Add in 1 tablespoon of olive oil, the onion, and a sprinkle of salt. Cook for a few minutes until softened.
- Add in the garlic, mushrooms, and red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.
- Pour in the red wine and scrape up the brown bits from the bottom of the pan.
- Add in the crushed tomatoes and capers.
- Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes.
- Garnish with chopped fresh basil or parsley.
Nutrition
Serving: 1serving Calories: 690kcal Carbohydrates: 23g Protein: 40g Fat: 47g Sodium: 975mg Fiber: 4g
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how to make Chicken Cacciatore – step by step photos
Place 6 bone-in skin-on chicken thighs in a bowl. Toss with 1 tsp salt, 1/4 tsp pepper, and 1/4 cup all-purpose flour until fully coated.
Heat 2 Tbsp of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.
Add in 1 Tbsp of olive oil, 1/2 of a chopped onion, and a sprinkle of salt. Cook for a few minutes until softened.
Add in 4 minced cloves garlic, 8 oz. baby bella mushrooms, and 1 sliced red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.
Pour in 1/2 cup red wine and scrape up the brown bits from the bottom of the pan.
Add in 1 28-oz can crushed tomatoes and 1 1/2 Tbsp capers.
Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes. Garnish with chopped fresh basil or parsley, if desired.
This delectable chicken cacciatore is going to be a staple in your weekly rotation; I just know it!
Recipe by Cook Good Recipes
