Recipe courtesy of Valerie Bertinelli

Mom's Chicken Cacciatore

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Sprinkle the chicken thighs with salt and pepper, 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, turning once, until golden brown on both sides, about 3 minutes per side. 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 peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
  4. Sprinkle with the basil. Serve immediately.
8m Easy 99%
CLASS
11m Easy 97%
CLASS
28m Easy 99%
CLASS
20m Easy 99%
CLASS
22m Easy 96%
CLASS
Alberti Popaj

Mom's Cabbage Soup

30m Easy 98%
CLASS

Stream discovery+

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

Subscribe Now

Related Pages