This Chicken Cacciatore recipe is loaded with delicious flavours that include onions, garlic, red pepper, mushrooms, white wine, chicken broth, tomatoes, oregano and basil. It makes it a perfect comfort meal for a crowd. 🙂Â
This rustic one-pan Italian-style dish is one I haven’t made in a long time and I have forgotten how easy and delicious this dish is!! This recipe can be made just over 30 minutes. The ingredients are simple and the directions are straight-forward. Some recipes don’t add mushrooms, but I like the earthy flavour it gives to this dish. I had thighs and drumsticks on hand for this recipe, but I recommended to use thighs, or breasts. Although, the drumsticks works well for kids with small appetites.Â
Helpful Tips:
- Since I only had thighs and drumsticks on hand, you can substitute drumsticks with thighs and/or chicken breasts and I would include a couple of thighs with the breasts, as the thighs have more flavour.
- If you don’t have coloured pepper on hand, replace it with 2 chopped carrots, to give the dish the sweetness is requires.
- Mushrooms are optional, and not required in a Cacciatore recipe, but as I have mentioned, I like the earthy flavour of mushrooms.Â
- If you don’t have white wine on hand, add an extra 1/4 cup of the chicken broth. (since the white wine reduced to 1/4 cup)Â
- You can use whole tomatoes for this recipe if you don’t have diced tomatoes in your pantry, just crush the whole tomatoes with a potato masher before adding to the pot.Â
Ingredients:
Chicken: thighs, drumsticks or breasts all are options for this recipe; I like to use hormone and antibiotic free poultryÂ
Flour: all purpose is needed for dredging
Extra virgin olive oil: recommend a good quality or a vegetable oil is optional
Onion and garlic: are the base flavour for this dish
Red pepper: love the sweetness it adds and can substitute a couple of carrots as they offer sweetness to a dish
Mushrooms: adds that earthy rustic flavour
White wine: will enhance and intensify the flavours to this dish: if you don’t have white wine, then add an extra 1/4 cup of the broth
Tomatoes: diced is recommended, as I mentioned, you can use whole and crunch them with a masher, but leave some chunks
Tomato paste: will help to further thicken the sauceÂ
Herbs: oregano and basilÂ
Seasonings: salt and pepperÂ
Â
Chicken Cacciatore
Equipment
- skillet or sauce pot
Ingredients
- 4 chicken thighs, drumsticks and/or breasts
- salt and black pepper for seasoning
- 1/4 cup all-purpose flour, dredging
- 3 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium, red pepper, chopped
- 10 oz mushrooms, sliced (1 cup)
- 1/2 cup white wine
- 1 cup chicken broth
- 1-14 oz can diced tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- salt for seasoning
- parsley/fresh basil for garnishing
Instructions
- Season the chicken pieces with salt and black pepper. Dredge the pieces with the flour to coat lightly.  Â
- In a large skillet or sauce pot, heat olive oil over medium-high heat. Add chicken pieces and sauté until the chicken has browned on each side, about 5 minutes per side. Remove and set aside on a plate.
- Add onion, garlic, red pepper, and mushrooms to the pan. Sauté until tender, about 5 minutes.
- Add the white wine, and simmer on a low boil until reduced to half. Add chicken broth, diced tomatoes, tomato paste, oregano, and basil.
- Return the chicken pieces to the pan, and turn them to coat into the sauce. Set the temperature to a lower simmer. Allow the chicken to simmer for about 20-30 minutes, until tender. Add seasoning if necessary. Â Â Â Â
- At this point, the sauce should have thickened, if not allow to boil for about a couple of minutes.
- Garnish with chopped parsley or fresh basil. Serve with pasta, mashed or roasted potatoes.
Nutrition
How to make this recipe:
Brown the chicken pieces on each side for about 5 minutes. Once the onion, garlic, red pepper and mushrooms have been added and saute for 5 minutes, then add the white wine and allow it to reduce to half, then add the chicken broth, diced tomatoes and paste. Return the chicken pieces to the skillet and simmer for 20 minutes, until the chicken is cooked and tender.Â
Then add the chicken pieces to the skillet and coat them on each side. Allow the chicken to simmer for about 20-30 minutes, long enough that they cook through and are tender. Place a lid on partially, so the sauce doesn’t evaporate. Before serving the sauce should be creamy consistency. Â
Enjoy this delicious dish on it’s own with Italian crusty bread, or with pasta or in this case I made buttered mashed potatoes with sour cream and chopped parsley.Â
Can you use crock pot for this recipe i have to triple the recipe
Hi Diane,
I don’t see why not. As you have noticed I make this recipe on top of the stove, and it requires slow and low cooking as this helps to slowly thicken the sauce. The crock pot tends to cook the same way, so I don’t see any issues of using a crock pot.
I just served this recipe to company last week and they loved it!
Let me know how it goes.
Rose