Go Back

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
Cook Time 30 days
Total Time 45 minutes
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