Mom’s Chicken Cacciatore
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 446
- Total Fat
- 28
- Saturated Fat
- 7
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 25
- Cholesterol
- 126
- Sodium
- 1034
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
6 bone-in, skin-on chicken thighs (6 to 7 ounces each), skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
8 ounces sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
1 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved pitted black olives
2 tablespoons drained capers
1/4 cup torn fresh basil
Directions
- Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat.
- 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.
- 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.
- 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.