Chicken Cacciatore Recipe
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
Ingredients
- 3 tablespoons olive oil divided
- 4 bone-in chicken thighs
- 2 chicken legs
- salt and freshly ground black pepper to taste
- 1 yellow onion thinly sliced
- 1 large carrot thinly sliced into coins
- 8 ounces sliced mushrooms
- 1 small green bell pepper thinly sliced
- 1 small yellow bell pepper thinly sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- ½ cup dry white wine
- 14.5 ounces canned diced tomatoes
- 8 ounces can of tomato sauce
- 1 tablespoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 10 large black olives pitted, optional
- chopped fresh parsley for garnish
Instructions
- Heat the cooking oil. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat.
- Prep and brown the chicken. Season the chicken thighs on all sides with salt and pepper, then add them to the hot oil and cook for 3 to 4 minutes per side, or until just browned. Remove the chicken from the skillet and set aside.
- Sauté the vegetables. Add the remaining olive oil to the skillet. Stir in the onions, carrots, mushrooms, peppers, and garlic; cook for 4 minutes, or until the veggies are just tender.
- Add tomato paste and wine. Stir in the tomato paste and stir until well combined. Add wine; stir around, scraping up the browned bits from the bottom of the skillet. Continue cooking until the wine has reduced, about 2 minutes.
- Stir in the remaining sauce ingredients. Add the diced tomatoes, tomato sauce, and sugar, and stir to combine. Season with oregano and basil. Taste the sauce for salt and pepper, and add more if needed.
- Combine and simmer. Return the chicken pieces to the skillet, lower the heat to a simmer (about medium-low), cover, and cook for 15 minutes. Then, remove the cover, add the olives, and continue to cook for 5 more minutes.
- Finish and serve. Remove from heat. Garnish the chicken cacciatore with parsley and serve.
Nutrition
Calories: 474kcal | Carbohydrates: 23g | Protein: 35g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 157mg | Sodium: 665mg | Potassium: 1254mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3285IU | Vitamin C: 99mg | Calcium: 89mg | Iron: 4mg
