Chicken Cacciatore
Hunter-style Italian chicken: thighs browned and braised low and slow with tomatoes, peppers, mushrooms, red wine, rosemary and olives. Make a big pot and pack the leftovers for lunch.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 3 lb Bone-in chicken thighs, skin removed
- 2 tbsp All-purpose flour
- 2 tbsp Extra-virgin olive oil
- 1 Onion, sliced
- 2 Bell peppers, sliced
- 8 oz Mushrooms, sliced
- 3 cloves Garlic, minced
- 1/2 cup Dry red wine
- 1 (28 oz) can Crushed tomatoes
- 1/4 cup Black or Kalamata olives
- 1 sprig Fresh rosemary
- 1 tsp Dried oregano
Directions
- Season the chicken and dust lightly with the flour. Brown in the oil in a Dutch oven, 4 minutes per side, in batches. Set aside.
- Cook the onion, peppers and mushrooms in the same pot for 8 minutes. Add the garlic for 1 minute.
- Pour in the wine and scrape up the browned bits. Add the tomatoes, rosemary, oregano and olives.
- Return the chicken, cover and simmer gently for 35 to 40 minutes, until the meat is tender and pulls from the bone.
- Serve as is, or over polenta, pasta or rice.
Calorie breakdown
Chicken 188 · olive oil 40 · tomatoes 30 · wine 17 · flour 10 · peppers 10 · onion 8 · mushrooms 8 · olives 7 · garlic 2 · herbs 1
💡 Lighter tip: Leftover lunch: shred the meat off the bone and pack it with the sauce over orzo or brown rice. It tastes even better the next day.
Helpful for this recipe
Dutch ovenShop on Amazon →Glass meal prep containersShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →