Chicken Cacciatore

Chicken Cacciatore is the ultimate Italian comfort food. Tender chicken thighs in a rich, rustic tomato sauce... it's an Italian classic that's sure to be a favorite!

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 769kcal

Author: Cathy Trochelman

Ingredients

Chicken

6 boneless, skinless chicken thighs (3 1/2 - 4 pounds)
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons olive oil
2 Tablespoons butter

Sauce

1 vidalia onion cut into 1 inch pieces
1 red pepper cut into 1 inch pieces
1 yellow pepper cut into 1 inch pieces
2 Roma tomatoes diced
6 cloves garlic minced
2 Tablespoons fresh basil minced
2 Tablespoons fresh thyme minced
1 Tablespoon fresh rosemary minced
2 Tablespoons tomato paste
3/4 cup dry red wine
28 ouncees crushed tomatoes canned
15 ounces tomato sauce can
1 teaspoon salt
3 Tablespoons capers

Instructions

In a small mixing bowl, combine flour, salt, and pepper. Dredge the chicken thighs in the mixture and set aside.
Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken and fry 5-7 minutes on each side, until golden brown. Once browned, remove from skillet and set aside.
To the same skillet, add onion, peppers, tomatoes, garlic and fresh herbs. Season lightly with salt and pepper and saute over medium heat for 10-12 minutes.
Push the veggies to the outer edges of the pan and add the tomato paste to the center. Cook, stirring, until heated and bubbly (about 2 minutes). Increase the temperature to medium-high, add the wine, and stir. Cook 3-5 minutes, until wine is nearly gone.
Add the crushed tomatoes, tomato sauce, and remaining 1 teaspoon of salt. Add the chicken back to the skillet and bring the sauce to a gentle boil. Once boiling, reduce to a simmer and cover with a lid. Simmer for 45 minutes.
Add capers and garnish with Parmesan cheese as desired. Serve with noodles.

Notes

Storing & reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a small skillet and heat, covered, over medium heat 10-15 minutes.

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