Chicken Cacciatore Recipe -with pasta or polenta

Chicken cacciatore is a braised chicken dish loaded with veggies and cooked in a succulent tomato sauce. A rustic, comfort food dish made in one pot that the whole family will enjoy!

Course Main Course

Cuisine Italian

Keyword chicken cacciatore, chicken in vegetable and tomato sauce

Prep Time 20

Cook Time 1

Servings servings

Calories 432kcal

Author Nadia Fazio

Ingredients

4 chicken legs with thigh attached skin on, bone in, legs and thighs separated
3 tbsp olive oil
1 large onion diced
2 cloves garlic finely minced
red pepper flakes optional
2 branches celery
227 grams white button mushrooms (about 1/2 lb, quartered)
1/2 cup white wine
4 bay leaves
1 sprig fresh thyme
1 sprig fresh rosemary
796 ml canned diced tomatoes
1 tsp dry oregano
salt and pepper to taste
1/4 cup fresh parsley chopped

Instructions

In a large, wide, deep skillet heat the olive oil. Lightly salt and pepper both sides of the chicken pieces. Brown on both sides until golden, about 3-4 minutes per side. Remove from the skillet.
Add onions, garlic and red pepper flakes (optional) and sauté for 2-3 minutes. Next, add celery and cook for 3 minutes. Finally, add the mushrooms and bay leaves. Cook for 5 minutes, stirring the vegetables occasionally.
Pour in the white wine to deglaze the pan, scraping up the tasty bits at the bottom of the skillet. Cook for 3 minutes.
Add the bay leaves, sprig of thyme and rosemary.
Add the diced tomatoes, oregano, salt and pepper and bring to a boil.
Return the chicken to the skillet, lower to a simmer, cover and cook for 40-45 minutes until the juices run clear when pierced with a fork or knife.
Remove the bay leaves, sprig of thyme and rosemary and sprinkle with fresh parsley before serving.

Notes

Vary the vegetables: add peppers or carrots. You can also add a handful of black olives at the end of cooking.
Use skinless and boneless pieces of chicken if you prefer. In this case, the cooking time would be reduced.
If you prefer a sauce with a thicker consistency, remove the chicken pieces at the end of cooking and reduce the sauce on medium heat for 10-15 minutes.
Refrigerate leftovers for up to 3 days.
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.

Nutrition