Chicken Cacciatore
A wonderfully flavorful one-pan Italian dinner, this easy Chicken Cacciatore is simple and fast to whip up, and just be sure to have plenty of bread and/or pasta waiting in the wings to sop up all of the amazing tomato sauce.Â
- Yield: Serves 4
Ingredients
Scale
1 TBSP olive oil
4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 cup diced onion
2 sliced bell peppers, any color(s)
12 oz. fresh mushrooms, sliced
1 large carrot sliced, or about 1 cup shredded carrots
1 tsp dried oregano
3 garlic cloves, minced or grated
2 TBSP tomato paste
½ cup red wine (whatever you like)
15-oz pitted black olives (I used canned)
28-oz. can crushed tomatoes
Instructions
- Preheat your oven to 400 degrees F.Â
- Add the oil to a large skillet set over med-high heat. Season the chicken thighs generously with salt and pepper, and place them in the hot pan, skin side down. Allow the skin to get nice and brown (takes about 3 to 4 minutes, give or take) before turning and searing on the other side, about 2 or three more minutes. Transfer the chicken to a tray and set aside for now. Reduce the heat to medium, and don’t wipe out the pan!
- Add the onion, bell pepper, mushrooms, carrot, and oregano to the pan. Cook, stirring occasionally, until the vegetables are tender; about 4 or 5 minutes. Add the garlic and tomato paste and cook for one minute more.Â
- Deglaze with the wine and let that cook away for a couple of minutes, stirring. Lastly, add the olives and crushed tomatoes, stir, and then add the chicken back into the pan, just laying them on top of the tomato sauce mixture. Cook in the preheated oven for 20 minutes and then broil until the skin is browned and crispy on top – takes just a minute or two.Â
- Serve with crusty bread or pasta to help sop up the sauce (see note in post for a great way to use up any leftover sauce).
Find it online: https://mykitchenlittle.com/2021/01/29/easy-chicken-cacciatore/