Chicken Cacciatore
Achieve unbelievably tender and juicy chicken thighs in this perfect Chicken Cacciatore recipe! Garlic, onions, peppers, and mushrooms bring loads of flavor to this healthy dinner.
Equipment
Ingredients
- 6 bone-in skin-on chicken thighs, trimmed of excess skin
- 2 tsp fine sea salt divided
- 1 tablespoons extra virgin olive oil
- 1 medium yellow onion thinly sliced
- 1 red bell peppers cut into 1⁄4-inch-wide strips
- 1 green bell peppers cut into 1⁄4-inch-wide strips
- 10 ounces baby bella mushrooms sliced
- 6 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- 1/2 cup dry red wine
- 1 1/2 cup chicken broth or vegetable broth
- 1 14-ounce can diced tomatoes
- 1 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- 3/4 cup pitted black olives cut in half
- Fresh chopped parsley for garnish (optional)
Instructions
- Pat chicken pieces dry with a paper towel. Sprinkle with 1 1⁄2 teaspoons salt on both sides.
- Heat olive oil in a 6 quart large skillet or dutch oven (with high sides) until hot. Add the chicken pieces, skin side down, cooking for 5-7 minutes. Flip and cook for 2 more minutes. Transfer to a plate for later. The chicken will NOT be cooked through at this point.
- To the pot of oil from the chicken, add the onion, red pepper, green peppers and cook for 8 minutes until softened. Mix in the garlic, thyme and mushrooms and cook for 5 minutes until fragrant and softened.
- To the pot, add the red wine and bring to a simmer over medium-high heat, cooking for 3-5 minutes until partially evaporated. Use your mixing spoon to scrape the “fond” off the bottom of the pan and mix into the sauce mixture.
- Mix in the broth, diced tomatoes, oregano, ground black pepper, red pepper flakes, and remaining 1⁄2 teaspoon salt. Place the chicken pieces on top of the mixture and spoon some of the liquid on top of each piece of chicken.
- Bring to a boil over high heat, then reduce to low and simmer, covered, for about 35 minutes. The chicken should become super soft and be fully cooked through, reaching at least 165°F on an instant read thermometer. It is ok if the chicken is between 175°F and 195°F too; it doesn’t dry out easily!
- Uncover the pan. Remove the chicken from the pan with tongs or a slotted spoon and place onto a large plate and set aside.
- Mix the olives into the sauce in the pan. Simmer the sauce in the pan over medium-low heat, uncovered, for 15 minutes until thickened.
- Remove the skin from the chicken and return the chicken to the pot. Discard the chicken skin. Spoon the sauce over the chicken.
- Garnish with parsley and serve with a keto friendly side dish such as cauliflower rice or veggies!
Notes
● This recipe has a few steps but once you’re making it, it’s pretty simple and easy!
● Super flavorful!
● In step 6, the sauce will look very thin, but once you simmer it uncovered in Step 8 it thickens a lot so that it coats the chicken beautifully when serving.
● I choose to remove the chicken skin in this recipe since it becomes very soft in the cooking process and doesn’t do much for the dish at the point of serving. I initially keep it on though since it keeps the chicken thighs moist, and the rendered fat from it adds tons of flavor to the dish.
● Super flavorful!
● In step 6, the sauce will look very thin, but once you simmer it uncovered in Step 8 it thickens a lot so that it coats the chicken beautifully when serving.
● I choose to remove the chicken skin in this recipe since it becomes very soft in the cooking process and doesn’t do much for the dish at the point of serving. I initially keep it on though since it keeps the chicken thighs moist, and the rendered fat from it adds tons of flavor to the dish.
Nutrition
Serving: 1thigh with 1/7th of the veggies and sauceCalories: 481kcalCarbohydrates: 9.9gProtein: 74gFat: 11gCholesterol: 213mgSodium: 1019.2mgFiber: 2.5gSugar: 4.2g
Tried this recipe?Let us know how it was!