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chicken thighs in chicken cacciatore sauce in a skillet

Chicken Cacciatore Recipe

Annie
This Chicken Cacciatore Recipe features tender, fall-off-the-bone chicken in a rich, savory sauce. This classic Italian dish may seem intimidating but it is made in just one pan and is much easier than it seems!
4.32 from 16 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Chicken
Cuisine Italian
Servings 6 servings
Calories 472 kcal

Equipment

Ingredients
  

  • 6 chicken thighs bone-in, skin-on
  • 2 teaspoons fine sea salt divided
  • 1 tablespoons olive oil
  • 1 medium yellow onion thinly sliced
  • 1 red bell peppers cut into strips
  • 1 green bell peppers cut into strips
  • 10 ounces baby bella mushrooms sliced
  • 6 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • ½ cup dry red wine
  • 1 ½ cups chicken broth
  • 1 14.5 ounce can diced tomatoes
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • ¾ cup pitted black olives cut in half
  • Fresh chopped parsley for garnish (optional)

Instructions
 

  • Pat chicken pieces dry with a paper towel. Sprinkle with 1 1/2 teaspoons salt on both sides. Heat olive oil in a 6-quart large skillet or Dutch oven over medium heat.
  • Add the chicken pieces, skin side down, cooking for 5-7 minutes. Flip and cook for 2 more minutes. Transfer to a plate for later. Note: The chicken will NOT be cooked through at this point.
  • Once the chicken has been removed add the onion, and peppers and cook for 8 minutes until softened. Mix in the garlic, thyme, and mushrooms and cook for 5 minutes until fragrant and softened.
  • Next, deglaze the pan with the red wine over medium-high heat, cooking for
    3-5 minutes until partially evaporated. Add the broth, diced tomatoes, oregano, ground black pepper, red pepper flakes, and remaining 1⁄2 teaspoon salt. Place the chicken pieces on top of the mixture and spoon some of the liquid on top of each piece of chicken.
  • Bring to a boil over high heat, then reduce to low and simmer, covered, for about 35 minutes. The chicken should become super soft and be fully cooked through, reaching at least 165°F on an instant-read thermometer.
  • Uncover the pan. Remove the chicken from the pan with tongs or a slotted spoon and place onto a large plate and set aside. Remove the skin from the chicken.
  • Mix the olives into the sauce in the pan. Simmer the sauce in the pan over medium-low heat, uncovered, for 15 minutes until thickened.
  • Return the chicken to the pan and spoon the sauce over the chicken. Garnish with parsley.

Notes

This recipe makes 6 servings, and each one has 7.4 net carbs.

Nutrition

Serving: 1 thigh + 1/2 cup vegetables and sauceCalories: 472kcalCarbohydrates: 9.9gProtein: 74gFat: 11.8gCholesterol: 231mgSodium: 1126mgFiber: 2.5gSugar: 4.8g
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