Recipe courtesy of Valerie Bertinelli

Mom’s Chicken Cacciatore

Getting reviews...
When Valerie Bertinelli was growing up, chicken cacciatore was a standard weeknight dinner. It’s one of many recipes she learned from her mom, Nancy, over the years. “I’ve been making it so long, I don’t remember when I started!” she says. Using just one pot makes for an easy cleanup, and though her mom originally incorporated the whole chicken, Valerie’s version calls only for thighs. “They’re more forgiving, especially for beginners.
Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat.
  2. Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate.
  3. Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers. 
  4. Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil.
8m Easy 98%
CLASS
28m Easy 99%
CLASS
11m Easy 99%
CLASS
33m Easy 100%
CLASS
11m Easy 96%
CLASS
22m Easy 96%
CLASS
20m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now