Chicken Cacciatore

Learn how to make authentic chicken cacciatore, a classic Italian dish, with vegetables and white or red wine.

Ingredients

• 8 – Bone-In Chicken Thighs
• 2 – Bell Peppers, thinly sliced
• 1 – Yellow Onion, thinly sliced
• 3 – Garlic Cloves, minced
• 3/4 white or red wine
• 2 Cups Marinara or Favorite Pasta Sauce
• 2 Sprigs Rosemary
• 1/2 Tsp. Oregano
• 6 – Basil Leaves, torn
• 1 dozen Kalamata Olives (optional)
• 1 Tbsp Capers (optional)
• salt and pepper to taste
  

Instructions for making Chicken Cacciatore

1. Pre-heat oven safe skillet on medium/high heat with 2 tablespoons olive oil.
2. Pre-heat oven to 350 degrees.
3. Season thighs with salt and pepper.
4. Once skillet is warmed, place thighs skin side down until browned (5-7 minutes).
5. Flip and brown for another 7 minutes.
6. Place thighs on plate and drain pan of all but 1 tablespoon of oil/fat.
7. Add bell peppers and onion to pan and sprinkle with salt and pepper. Saute until softened and slightly brown and then add in garlic.
8. Deglaze pan with 3/4 cup red or white wine.
9. Add 2 cups marinara (or favorite pasta sauce), rosemary, oregano, basil. kalamata olives, and capers.
10. Add thighs and juiced back into the pan. Evenly coat with sauce in the pan.
11. Place lid or foil on pan and place in a 350 degree oven for approximately 25 minutes and/or internal temperature of chicken reaches 165.

*You could serve with pasta or over cheesy soft polenta.

Find more delicious chicken dinner recipes:

• Mediterranean Stuffed Chicken
• Chicken Thighs with Mushroom Sauce
• Simple Roasted Chicken with Vegetables
• Chicken Sausage Gumbo

If you try this recipe and love it, I would appreciate if you could come back, commented on the post, and give it 5 stars! Thanks.

Chicken Cacciatore

Learn how to make authentic chicken cacciatore, a classicItalian dish, with vegetables and white or red wine.

Print Recipe Pin Recipe

Prep Time 15 days d

Cook Time 30 days d

Total Time 45 minutes mins

Course Dinner

Cuisine Italian

Servings 8

Ingredients

  

• 8 Bone-In Chicken Thighs
• 2 Bell Peppers thinly sliced
• 1 Yellow Onion thinly sliced
• 3 Garlic Cloves minced
• 3/4 cup White or Red Wine
• 2 cup Marinara or Favorite Pasta Sauce
• 2 sprigs Rosemary
• 1/2 tsp Oregano
• 6 leaves Basil torn
• 1 dozen Kalamata Olives optional
• 1 tbsp Capers optional
• salt and pepper to taste

Instructions

 

• Pre-heat oven safe skillet on medium/high heat with 2 tablespoons olive oil.
• Pre-heat oven to 350 degrees.
• Season thighs with salt and pepper.
• Once skillet is warmed, place highs skin side down until browned (5-7 minutes).
• Flip and brown for another 7 minutes.
• Place thighs on plate and drain pan of all but 1 tablespoon of oil/fat.
• Add bell peppers and onion to pan and sprinkle with salt and pepper. Saute until softened and slightly brown and then add in garlic.
• Deglaze pan with 3/4 cup red or white wine.
• Add 2 cups marinara (or favorite pasta sauce), rosemary, oregano, basil. kalamata olives, and capers.
• Add thighs and juices back into the pan. Evenly coat with sauce in the pan.
• Place lid or foil on pan and place in a 350 degree oven for approximately 25 minutes and/or internal temperature of chicken reaches 165.

Keyword Dinner, Italian