Chicken Cacciatore
This savory chicken cacciatore recipe is a classic Italian dish including tender chicken, fresh vegetables and herbs simmered in a savory sauce made from tomatoes, wine and broth that is delicious with pasta.
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Servings: 4 servings
Calories: 531kcal
Ingredients
- 4 chicken thighs bone-in and with the skin
- 1 to 2 teaspoons salt
- 1 teaspoon pepper
- 1/3 cup all purpose flour
- 3 tablespoons coconut oil
- 1 large onion chopped
- 4 garlic cloves finely chopped or crushed
- 1 1/2 cups chicken broth
- 1 cup dry white wine
- 1 1/2 pounds tomatoes chopped
- 10 ounces small crimini mushrooms thickly sliced
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1/4 cup chopped fresh basil
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 350°F
- Season the chicken with salt and pepper and dredge in the flour.
- In a Dutch oven or oven-proof casserole, heat the oil over medium-high heat and add the chicken. Sear on both sides to a golden brown, about 5 minutes, then transfer to a paper-towel lined plate.
- Add the onions to the pan and cook until translucent, add the garlic and cook until fragrant. Add the chicken broth and the wine, stirring to loosen any bits on the bottom. Add the chopped tomatoes and mushrooms, stir in the tomato paste, the bay leaves, oregano, parsley and thyme.
- Bring the mixture to a boil, add the reserved chicken pieces and transfer the pot to the oven. Cook uncovered for 45-60 minutes. The sauce will reduce and thicken up nicely.
- To serve, transfer the chicken pieces to a serving plate and spoon a little sauce over the top and sprinkle with chopped parsley. Stir the chopped basil into the sauce then transfer the sauce to a separate dish to be served with pasta and bread.
Nutrition
Serving: 1 | Calories: 531kcal | Carbohydrates: 35g | Protein: 35g | Fat: 29g | Cholesterol: 105mg | Sodium: 517mg