Description
Chicken Cacciatore is made with fork-tender chicken thighs baked in a light, aromatic sauce made from crushed tomatoes, Italian soffritto (carrots, onions, and celery), olives, and mushrooms.
Ingredients
Units
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- 6 bone-in chicken thighs
- 1 tsp. paprika
- 1 tsp sea salt, divided
- 1 1/2 tsp. black pepper, divided
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 cup olive oil
- 1/2 cup red onion, chopped
- 1/3 cup celery, chopped
- 1/2 cup carrots, chopped
- 1 tbsp minced garlic
- 8 oz sliced mushrooms
- 1/2 cup red wine
- 1/2 tsp. ground cumin
- 1 tbsp. basil flakes
- 28 oz crushed tomato sauce
- 2 tbsp honey
- 1/3 cup pitted Kalamata olives
- 4 whole rosemary sprigs
Instructions
- Preheat oven to 400 degrees.
- Ensure chicken thighs are clean and dry, then season evenly with paprika, 1/2 tsp salt, 1 tsp black pepper, garlic powder, and dried parsley. Lightly pat cooking oil onto the chicken so the seasonings can stick to the chicken better.
- Add oil to a large pan or Dutch oven (paid link). Sear chicken thighs at high heat for 5 to 6 minutes per side. Remove from heat. The skin should be crispy and golden brown.
- Lower heat to medium heat. Add chopped onions, celery, and carrots to the same pan, cook for 5 minutes, then add minced garlic and mushrooms and cook for an additional 5 minutes.
- Add red wine, 1/2 tsp salt, 1/2 tsp pepper, cumin, basil flakes, honey, and crushed tomatoes to the pan and stir before topping off with pitted kalamata olives and fresh rosemary sprigs.
- Cover the pot and bake in the oven at 400 degrees for 30 minutes.
- Cook the pappardelle pasta as instructed. Pasta should be al dente.
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 811
- Sugar: 13.2g
- Sodium: 1388mg
- Fat: 55g
- Carbohydrates: 18.2g
- Fiber: 3.4g
- Protein: 56.8g
- Cholesterol: 253mg