Chicken Cacciatore

5 from 2 votes

Chicken Cacciatore is such an easy and delicious dinner. This chicken dinner is made with easy to find ingredients and is simple to throw together. This is a must make family dinner recipe.

Prep Time10

Cook Time40

Total Time50

Servings: servings

Calories: 582kcal

Author: Lisa Longley

Ingredients

2 pounds bone-in skin-on chicken thighs pat very dry
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 red bell pepper diced
8 ounces white mushrooms sliced
1 small yellow onion diced
4 garlic cloves minced
1/2 cup red wine see note
15 ounces crushed tomatoes undrained
1 teaspoon dried oregano
2 tablespoons capers
fresh parsley optional
parmesan cheese grated

Instructions

Pat the chicken dry on both sides with a paper towel. Season with salt and pepper.
2 pounds bone-in skin-on chicken thighs, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken, skin side down. Cook for eight minutes or until the chicken easily releases from the pan. (At this step, it is okay if you have to use a little effort to pull the chicken off, but there should be no ripping of skin.) Flip the chicken and cook for three more minutes, and then transfer the chicken to a plate and set it aside. (It is okay if it isn’t fully cooked; it will finish cooking later in the recipe.) Drain off all but two tablespoons of grease.
2 tablespoons olive oil
Turn the heat down to medium. Add the bell pepper, mushrooms, onion, and garlic cloves. Sauté until the onion is translucent, about five to seven minutes.
1 red bell pepper, 1 small yellow onion, 4 garlic cloves, 8 ounces white mushrooms
Add the wine and deglaze the pan, scraping up any browned bits. Stir in the tomatoes, oregano, and capers. Return the chicken to the pan. Bring to a boil and then reduce to a simmer. You should see small, consistent bubbles. Cover and continue cooking for 20 minutes. Taste the sauce and add more salt and pepper if needed. (See note about balancing flavors.)
1/2 cup red wine, 15 ounces crushed tomatoes, 1 teaspoon dried oregano, 2 tablespoons capers
Serve over spaghetti with fresh parsley and freshly grated parmesan cheese.
fresh parsley, parmesan cheese

Notes

Red Wine: No need to splurge on an expensive bottle, just something you enjoy drinking will work well here. I recommend doing this over buying anything labeled "cooking wine."

Skipping the Wine: You can also eliminate the alcohol from this recipe and replace it with chicken broth.

Balancing Flavors: If your sauce is too acidic from the canned tomatoes at the end, add 1/2 a teaspoon of sugar. This will take away the acidic taste without making it sweet. If the sauce is too sweet, you can add a 1/2 a teaspoon of lemon juice.

Nutritional Information: Please note that the nutritional information does not take into account any pasta you pair with this recipe.

Nutrition