Easy and healthy whole chicken recipe with fantastic Italian flavors!
by Christina Cherrier–Updated Sep 23, 2023
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Home/Chicken / Cook / / main dish recipes / Easy Chicken Cacciatore
By Christina Cherrier
Updated Sep 23, 2023
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Chicken Cacciatore Recipe — An easy and healthy chicken recipe with fantastic Italian flavors. One dutch oven is all you need to make this chicken cacciatore recipe as all ingredients simmer together to produce one of the best comfort food ever!
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Photo credit: © Eatwell101.com
Ingredients list for the cacciatore chicken
- 1 whole chicken, approx. 4 lbs (2kg)
- Salt and fresh cracked pepper
- 2 tablespoons olive oil,more if needed
- 8 cloves garlic, minced
- 1 medium onion, thinly sliced
- 10 oz (300g) mushrooms, sliced
- 1 teaspoon Italian seasoning
- 1/3 cup (80ml) red wine
- 1/3 cup (80ml) chicken stock
- 1 can (410g) crushed tomatoes
- 7 oz (200g)grape or cherrytomatoes
- Sprigs of fresh thyme
- 1/2 teaspoon red pepper flakes
- 2 tablespoons each freshly chopped parsley and basil , plus more to garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1.Rinse chicken and pat dry. Season on all sides with salt and pepper. Heat oil in a heavy cast iron pot or dutch oven, drizzled with olive oil. Cook chicken on all sides until nicely browned, about 10-12 minutes. Remove chicken and transfer to a shallow plate, set aside.
2.In the same pot, add the sliced onions and mushrooms to the pot. Increase heat to medium-high.Cook until the onions are translucent, and the mushrooms have given up most of their moisture, turning and stirring frequently for about 10 minutes.Add the garlic and cook a minute more.
3. Add the wine to deglaze the Dutch oven and scrape up any browned bits at the bottom. Simmer until the wine hasreduced by half. Add tomatoes, crushed tomatoes, chicken stockand stir in Italian seasoning, basil, parsley, thyme, and crushed chili pepper. Adjust seasoning with salt and pepper. Simmer uncovered for another 5 minutes.
4. Add the chicken back to the Dutch oven on top of the tomatoes and onions. Lower the heat and cover the dutch oven with the lid slightly ajar.Cook on a low simmer, turning and basting from time to time, until chicken is tender, about 40to 50 minutes, until the meat is falling off the bone. Garnish with basil, parsley and fresh thyme and serve immediately over pasta.
Recipe notes:
- This chicken cacciatore can be made up to 1 day ahead and reheated at the last minutes. It’s delicious!
- You can add chopped green or Kalamata olives as well as red peppers for even more flavor.
- You can adapt this recipe for the slow cooker. Brown chicken first, then add all ingredients in the slow cooker and cook on HIGHfor 4-6 hours or LOW for 6-8 hours.
Photo credit: © Eatwell101.com
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Nicole
2020-12-11 14:04:14
I'd like to make this a day ahead...what would your instructions be for reheating this? Time/temp?
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We use the USDA Nutrition database to provide nutritional information for most recipes in our database. The presented values are approximate and shouldn't be considered as accurate. The information displayed should not be considered a substitute for professional nutrition advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
