Description
Chicken Cacciatore is a hearty Italian-inspired dish featuring tender chicken thighs simmered with vibrant bell peppers, mushrooms, garlic, and tomatoes, finished with a splash of white wine and herbs. Served over pasta, it offers a flavorful and comforting meal perfect for weeknights or special occasions.
Ingredients
Units
Scale
For the Pasta
- 1 lb. pasta or egg noodles
For the Chicken
- 8 whole chicken thighs, skin on
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
For the Sauce
- 4 Tbsp. olive oil
- 2 Tbsp. butter
- 1 whole medium onion, halved and sliced
- 2 whole red bell peppers, cored and sliced
- 2 whole green bell peppers, cored and sliced
- 5 cloves garlic, diced
- 12 oz. mushrooms (white or cremini), sliced
- 1/2 tsp. ground thyme
- 1/4 tsp. turmeric
- 1/2 tsp. kosher salt
- Red pepper flakes, crushed, to taste (optional)
- 3/4 cup dry white wine
- 1 28-oz. can whole or diced tomatoes (with their juice)
For Garnish
- Chopped flat leaf parsley
- Parmesan cheese, for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Cook the pasta: Cook pasta according to package directions, do not overcook. Drain and set aside.
- Season and dredge chicken: Season chicken thighs with salt and pepper on both sides. Dredge each piece in flour, shaking off excess.
- Brown the chicken: In a heavy skillet or Dutch oven, heat olive oil and butter over medium-high heat. Brown the chicken thighs skin side down, four at a time, about 5 minutes per side. Remove browned chicken to a plate. Repeat with remaining chicken, then discard or set aside excess fat.
- Sauté vegetables: Add onion, bell peppers, and garlic to the pan. Stir for 1 minute. Add mushrooms and cook for another minute. Stir in thyme, turmeric, and salt. Add red pepper flakes if using.
- Add liquids and simmer: Pour in white wine, letting it bubble and reduce slightly, about 2 minutes. Add canned tomatoes and stir to combine. Return chicken to the pan, skin side up, without fully submerging. Cover with a lid and transfer to the oven. Cook for 45 minutes.
- Finish cooking: Remove lid, increase oven temperature to 375°F (190°C), and cook uncovered for an additional 15 minutes. Remove from oven. Take out the chicken and vegetables, set aside.
- Reduce sauce: Place the pan back on the stove over medium-high heat and let the sauce simmer for a few minutes until slightly thickened.
- Serve: Place drained pasta on a large platter or in a bowl. Arrange vegetables and chicken over the pasta. Spoon sauce over the top. Garnish with chopped parsley and Parmesan before serving.
Notes
- For extra flavor, marinate the chicken in herbs and spices overnight.
- Use fresh herbs whenever possible for a more vibrant taste.
- Feel free to substitute turkey or chicken breasts, but adjust cooking times accordingly.
- This dish pairs well with a side of crusty bread or a simple green salad.
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 8 g
- Protein: 39 g
- Cholesterol: 160 mg
