One Pot Chicken Cacciatore

In this One Pot Chicken Cacciatore, boneless skinless chicken thighs, a plethora of veggies like carrot, red bell pepper and mushrooms and fresh herbs simmer in a thick tomato sauce that has a subtle flavor of wine. Yields 4 servings.

Years ago, I made a somewhat authentic chicken cacciatore recipe.

And then I never made it again. Why? Because it was so time consuming. The recipe spanned over a few days where you had to marinate chicken and then the next day you parboiled cipollini onions, dredge the marinated chicken in flour and sear, and braise low and slow for what felt like forever. While it was good, I wanted more vegetables in the mix.

So I started making this easy, less than authentic version that my family seems to like much more. It calls for boneless skinless chicken thighs, a plethora of veggies, fresh herbs all of which cooks in a thick tomato sauce that has a subtle flavor of wine – defiantly less overpowering that the first recipe I made.

I serve it with buttered parmesan noodles, crusty bread and a glass of wine. Food coma here I come.

TO Make This One Pot Chicken Cacciatore You Will Need:

• olive oil
• boneless skinless chicken thighs
• kosher salt
• freshly ground black pepper
• yellow onion
• celery
• carrot
• red bell pepper
• mushrooms
• garlic
• rosemary
• sage
• tomato paste
• red pepper flakes
• dry red wine
• crushed tomatoes
• sugar
• basil (fresh)

Prep the Vegetables:

First things first, prep the veggies. Chop up 1 large yellow onion,  2 short stalks of celery, 1 medium carrot, 1 small red bell pepper, halve and quarter (if large) 8 ounces mushrooms, 6 cloves garlic, 1 tablespoon fresh rosemary and 1 tablespoon fresh sage.

Season The Chicken:

Pat your chicken thighs dry with paper towel and season with kosher salt and freshly ground black pepper.

Heat 1 tablespoon butter and 1 tablespoon oil in a large 10 or 12-inch deep-sided skillet over medium-high heat. Once hot, sear chicken thighs on each side for 4 minutes or until a golden crust forms.

Transfer to a clean plate and set off to the sides. You most likely will have to do this in 2 batches.

Make The Chicken Cacciatore:

Reduce the heat to medium and add the onions, celery, carrot and red bell pepper with a pinch of salt to the pan.

Stir everything occasionally until the vegetables have softened. About 8 to 10 minutes.

Next, add in the mushrooms, garlic, rosemary and sage.

Stir and cook 4 minutes until the mushrooms soften.

Once soft, add in 2 tablespoons tomato paste and a pinch of red pepper flakes (more or less to personal preference).

Stir while continuing to cook for 2 to 3 minutes.

Pour in 1/4 cup dry red wine. Typically I use chianti, but I had a bottle of pinot noir open, so I used that.

Stir, scraping the bottom of the pan to get any bits that are stuck. Simmer until the wine has reduced significantly.

Then add in 1 (28 ounce) crushed tomatoes (I like Delallo), 1/2 teaspoon sugar, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Add in 2 tablespoons fresh basil, sliced or chopped.

Nestle the chicken thighs into the sauce, spooning a little of it over top.

Cover and bake on the middle rack of your oven for 30 minutes. Then uncover and continue to bake for 10 to 15 more.

If you feel the sauce has thickened too much, add a little pasta water or low-sodium chicken broth to thin it out.

I like to serve the chicken overtop of buttered parmesan noodles (just tossed cooked noodles in butter and freshly grated parmesan – no real measurements) and top with more parmesan cheese and thinly sliced fresh basil.

Enjoy! And if you give this Chicken Cacciatore recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 4 servings

One Pot Chicken Cacciatore

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 50 minutes mins

Ingredients

• 1 tablespoon olive oil, or avocado oil
• 1 tablespoon unsalted butter
• 8 boneless skinless chicken thighs
• kosher salt
• freshly ground black pepper
• 1 large yellow onion, diced
• 1 medium carrot, shredded
• 1 small red bell pepper, diced
• 8 ounces mushrooms, cremini or white button
• 6 cloves garlic, finely chopped
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 2 tablespoons tomato paste
• 1 pinch red pepper flakes, more or less to preference
• 1/4 cup dry red wine, like chianti or pinot noir
• 28 ounces crushed tomatoes
• 1/2 teaspoon sugar
• 2 tablespoons fresh basil, sliced or chopped

Equipment

• Staub Cast Iron 3.5-qt Braiser with Glass Lid - Grenadine

Instructions 

• Preheat your oven to 350℉ (or 180℃).
• Prep all of your veggies, garlic and herbs.
• Pat your chicken thighs dry with paper towel and season with kosher salt and freshly ground black pepper. Heat butter and oil in a large 10 or 12-inch deep-sided skillet over medium-high heat. Once hot, sear chicken thighs on each side for 4 minutes or until a golden crust forms.

  Transfer to a clean plate and set off to the sides. You most likely will have to do this in 2 batches.
• Reduce the heat to medium and add the onions, celery, carrot and red bell pepper with a pinch of salt to the pan. Stir everything occasionally until the vegetables have softened. About 8 to 10 minutes.
• Next, add in the mushrooms, garlic, rosemary and sage. Stir and cook 4 minutes until the mushrooms soften. Once soft, add in tomato paste and a pinch of red pepper flakes (more or less to personal preference). Stir while cooking for 2 to 3 minutes.
• Pour in 1/4 cup dry red wine. Typically I use chianti, but I had a bottle of pinot noir open, so I used that. Stir, scraping the bottom of the pan to get any bits that are stuck. Simmer until the wine has reduced significantly.
• Then add in the crushed tomatoes, sugar, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Add in the basil and stir to combine.
• Nestle the chicken thighs into the sauce, spooning a little of it over top. Cover and bake on the middle rack of your oven for 30 minutes. Then uncover and continue to bake for 10 to 15 more.
• If the sauce has thickened too much, add a little pasta water (if cooking pasta save 1/2 cup or so) or low-sodium chicken broth to thin it out.
• We like it served the chicken overtop of buttered parmesan noodles (just tossed cooked noodles in butter and freshly grated parmesan – no real measurements) and top with more parmesan cheese and thinly sliced fresh basil.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 458kcal, Carbohydrates: 27g, Protein: 50g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 222mg, Sodium: 544mg, Potassium: 1571mg, Fiber: 6g, Sugar: 14g, Vitamin A: 3893IU, Vitamin C: 50mg, Calcium: 130mg, Iron: 5mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Italian

This recipe was originally posted on February 6, 2011 and has been updated with clear and concise instructions, new photography and helpful information.