Recipes and Food > Chicken Recipes

Italian Chicken Cacciatore

Name: Italian Chicken Cacciatore
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 pounds Chicken thighs; to taste Salt and Pepper; 2 tbsp. Olive oil; 1 tbsp. Butter; 1 cup Onion; 1 1/2 cups Cremini mushroom; 1 cup Bell pepper; 1 clove Garlic; 1/2 cup White wine; 1 15-oz can Canned tomatoes; 1/2 cup Basil; 1/4 cup Parsley; 1 tbsp. Thyme

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What do you do when you feel like an Italian-styled dish, but don’t want to deal with a messy clean-up afterward? You simply just turn to this delicious Chicken Cacciatore recipe. Traditionally, this dish is cooked entirely on a stove, simmering over medium-low heat for nearly an hour. However, we know you don’t have time for that, so after a quick cook and simmer, we’re going to pop the whole thing in the oven to cook completely.

Prep Time 30 minutes

Serves: 4

Difficulty Level: Low

Ingredients for Chicken Cacciatore:

Chicken thighs - 1 1/2 pounds

Salt and Pepper - to taste

Olive oil - 2 tbsp.

Butter - 1 tbsp.

Onion - 1 cup (sliced)

Cremini mushroom - 1 1/2 cups (sliced)

Bell pepper - 1 cup (sliced)

Garlic - 1 clove (minced)

White wine - 1/2 cup

Canned tomatoes - 1 15-oz can

Basil - 1/2 cup (fresh and chopped)

Parsley - 1/4 cup (fresh and chopped)

Thyme - 1 tbsp. (fresh and chopped)

Method of preparing the Chicken Cacciatore:

Preheat the oven to 375°F/190°C.
Season the chicken with salt and ground black pepper.
Over medium-high heat, heat the olive oil and butter in a large, oven-safe skillet. Add the chicken and cook for roughly 3-5 minutes per side, or until golden brown. Remove the chicken, and set aside. (The chicken will not be cooked through at this point).
Add the onion, mushrooms, and bell pepper to the pan. Season with salt and pepper, and sauté for about 3-4 minutes, or until they start to soften. Add the minced garlic and crushed red pepper flakes (if desired). Cook, stirring constantly, for 1 minute, until fragrant. Add the white wine and bring to a boil.
Add the crushed tomatoes, 1/4 cup basil, 2 tbsp. of the parsley, and 1/2 the chopped thyme. Stir until everything is well combined, and place the chicken back in the pan. Coat the chicken in the sauce, and bring the mixture to a simmer.
Transfer the skillet to the oven and bake for 10-15 minutes, until the chicken is cooked through.
Top with the remaining herbs and Parmesan cheese (if using). Serve warm.