This is the quickest and easiest Chicken Cacciatore recipe around! Full of all of the flavor you love, cooked in one pot, and on your table in less than an hour.
Servings : 4
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Ingredients
3tablespoonsolive oil,divided
4bone-in chicken thighs
2chicken legs
salt and fresh ground pepper,to taste
1yellow onion,thinly sliced
1large carrot, thinly sliced into coins
8ouncessliced mushrooms
1small green bell pepper,thinly sliced
1small yellow bell pepper,thinly sliced
4clovesgarlic,minced
2tablespoonstomato paste
½cupdry white wine
1can (14.5 ounces)diced tomatoes
1can (8 ounces)tomato sauce
1tablespoonsugar
½teaspoondried oregano
½teaspoondried basil
10large black olives,pitted, optional
fresh chopped parsley,for garnish
Instructions
Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat.
Season chicken on all sides with salt and pepper.
Add chicken pieces to the hot oil and cook for 3 to 4 minutes per side, or until just browned. Remove from skillet and set aside.
Add remaining olive oil to the skillet.
Stir in onions, carrots, mushrooms, peppers, and garlic; cook for 4 minutes, or until veggies are just tender.
Stir in tomato paste; stir until combined.
Add wine; stir around, scraping up the browned bits from the bottom of the skillet.
Cook until wine is reduced; about 2 minutes.
Add diced tomatoes, tomato sauce, and sugar; stir to combine.
Season with oregano and basil. Taste for salt and pepper and add more if needed.
Return chicken pieces to the skillet; lower heat to a simmer - about medium-low - cover and cook for 15 minutes.
Remove cover; add in olives; cover and continue to cook for 5 more minutes.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.