Description
A delicious Italian chicken dish with vegetables and a rich tomato sauce.
Ingredients
Scale
- 6–8 bone-in chicken thighs, skin removed
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 large carrot, sliced
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 8 ounces white mushrooms, quartered or halved if small
- 4–6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for a kick)
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes with juices
- 1/3 cup heavy cream
- 3 tablespoons drained capers or 1/2 cup halved Kalamata olives
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 2 teaspoons chicken bouillon
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- salt and pepper to taste
- Coarsely chopped fresh basil for serving
- Freshly grated Parmesan for serving
Instructions
- Preheat oven to 350 F.
- Whisk flour, salt, garlic powder, and onion powder together in a shallow dish. Pat chicken dry and dredge each piece in the mixture, pressing the flour into the chicken. Shake off any excess and transfer to a dry surface.
- Melt 1 tablespoon butter in 2 tablespoons oil over medium-high heat in a deep, oven-proof skillet or braiser. Once hot, add chicken and cook approximately 4 minutes per side until golden (it will not be cooked through). Do NOT let the drippings burn or blacken. Reduce heat if necessary. Remove chicken to a plate but do not discard drippings.
- Reduce heat to medium. In the now empty skillet, melt 2 tablespoons butter. Add enough olive oil to equal 2 tablespoons when combined with the drippings. Add onions, carrots, bell peppers, and mushrooms and cook until softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry. Add garlic and red pepper flakes and sauté for 30 seconds.
- Stir in all remaining ingredients up to “for serving.” Season with salt and pepper to taste. Return chicken pieces to the skillet along with any juices and spoon some sauce over the top.
- Bring to a simmer, cover, and bake at 350 degrees F for 45-60 minutes until the chicken is cooked through and fall apart very tender.
- You can shred the chicken in the sauce or serve it whole with the sauce spooned over top. Serve chicken cacciatore over pasta, potatoes, rice, polenta, or veggie noodles, with freshly chopped basil and freshly grated Parmesan.
Notes
- Adjust the level of spices according to your taste preference.
- Using a combination of tomatoes adds depth of flavor to the sauce.
- This dish can be served with pasta or over rice for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 thighs
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg