Description
Chicken Cacciatore is a hearty Italian-inspired dish featuring tender chicken thighs simmered in a flavorful tomato-based sauce with peppers, mushrooms, and aromatic herbs. Served over pasta, it’s a comforting meal packed with rich flavors and vibrant vegetables, perfect for a satisfying dinner.
Ingredients
For the Chicken and Coating
1 lb. pasta or egg noodles8 whole chicken thighs, skin on
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
4 Tbsp. olive oil
2 Tbsp. butter
For the Sauce and Vegetables
1 whole medium onion, halved and sliced2 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)
Chopped flat leaf parsley
Parmesan cheese, for sprinkling
Instructions
- Preheat the oven: Set the oven to 350°F to prepare for baking the chicken and finishing the sauce.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
- Season and dredge chicken: Season both sides of each chicken thigh with salt and pepper. Dredge the seasoned chicken in the flour, ensuring an even coating.
- Brown the chicken: In a heavy skillet or Dutch oven, heat olive oil and butter over medium-high heat. Brown the chicken skin side down, four pieces at a time, until golden, then turn and brown the other side. Remove browned chicken to a plate. Repeat with remaining chicken. Discard excess fat or leave a little in the pan.
- Sauté vegetables: Add sliced onion, red and green peppers, and garlic to the pan. Stir and cook for 1 minute. Add sliced mushrooms and cook for another minute. Stir in thyme, turmeric, and salt. Add crushed red pepper flakes if desired.
- Deglaze and cook: Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it bubble for a minute. Add the tomatoes and stir to combine. Return the chicken thighs to the pan, placing skin side up. Cover with a lid and transfer to the oven to bake for 45 minutes.
- Finish cooking: Remove the lid, increase oven temperature to 375°F, and cook for an additional 15 minutes to allow the sauce to thicken. Remove the pan from the oven.
- Prepare pasta and serve: Remove chicken and vegetables to plates. Place cooked noodles on a large platter or bowl, top with vegetables and chicken. Spoon sauce over the dish, then sprinkle with chopped parsley and Parmesan cheese. Serve hot.
Notes
- Ensure not to overcook the pasta to prevent it from becoming mushy.
- For extra flavor, marinate the chicken in some herbs and lemon juice beforehand.
- You can use chicken breasts, but thighs provide a more tender and flavorful result.
- Red pepper flakes are optional but add a nice spicy kick if desired.
- A good quality dry white wine enhances the sauce’s flavor—use a wine you enjoy drinking.
Nutrition
- Serving Size: 1 plate (about 1/6th of total)
- Calories: 560 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 125 mg
