Italian Chicken Cacciatore

Italian Chicken Cacciatore
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 5 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    4 People
  • VIEWS
    88

Experience the rustic charm of Italy with this vibrant Chicken Cacciatore. Tender chicken thighs simmered in a rich tomato sauce with aromatic herbs and briny olives create a symphony of flavors that will transport you to the Mediterranean countryside.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    117 mg
  • Fiber
    4 g
  • Protein
    35 g
  • Saturated Fat
    6 g
  • Sodium
    1084 mg
  • Sugar
    9 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Transfer the softened onion to a large pot.

02

Step

In a large bowl, combine the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the chicken thighs in the flour mixture, ensuring they are evenly coated.

03

Step

Heat the remaining 2 tablespoons of olive oil in the same skillet over medium heat. Add the chicken thighs and brown on one side for approximately 5 minutes, without turning. Flip the chicken and cook until browned on the other side, about 5 minutes more. Transfer the browned chicken thighs to the pot with the onions.

04

Step

Pour the white wine into the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Pour the wine mixture into the pot with the chicken and onions. Add the diced tomatoes, tomato paste, and sugar; season with salt and pepper to taste. Add enough chicken broth to cover the chicken. Cover the pot and simmer over medium heat, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 45 minutes.

05

Step

Stir in the olives, chopped parsley, and torn basil leaves. Stir well to heat through, allowing the flavors to meld together for a few minutes before serving.

For a deeper flavor, use bone-in, skin-on chicken thighs.
Feel free to add other vegetables such as bell peppers or mushrooms.
Serve over pasta, polenta, or creamy mashed potatoes.
A splash of red wine vinegar at the end can brighten the flavors.

Delores Russel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 29 Ratings)
Total Reviews: (9)
  • Armani Anderson

    I used bone-in, skinless chicken breasts instead of thighs and it worked great. I also added a splash of balsamic vinegar for extra tang.

  • Lucie Donnelly

    This recipe is a game-changer! The chicken was so tender and the sauce was bursting with flavor. My family loved it!

  • Triston Medhurst

    I appreciate the notes on using fresh versus dried herbs, very helpful!

  • Eldora Wisoky

    My family raved about this cacciatore. It's now a regular dish in our household!

  • Amani Osinski

    The recipe was easy to follow, and the result was fantastic. The chicken was moist, and the sauce was incredibly flavorful.

  • Brayan Nader

    I added mushrooms and bell peppers to the cacciatore and it was delicious. Thanks for the great recipe!

  • Joseph Sporer

    I love the addition of Kalamata olives to this dish. It adds a nice briny flavor that complements the other ingredients perfectly.

  • Gilberto Hyatt

    The sugar in the recipe really balanced the acidity of the tomatoes, thank you!

  • Jaclyn Waters

    This is the best chicken cacciatore recipe I've ever tried. The instructions were clear and easy to follow. I will definitely be making this again.

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