Chicken Cacciatore

Recipe

18 INGREDIENTS • 15 STEPS • 1HR 20MINS

Chicken Cacciatore

4.8

4 ratings

This is a simple and super flavorful version of classic chicken cacciatore! Served over pasta with a side salad it becomes an amazing, complete meal.

Chicken Cacciatore

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

This is a simple and super flavorful version of classic chicken cacciatore! Served over pasta with a side salad it becomes an amazing, complete meal.

1HR 20MINS

Total Time

$3.60

Cost Per Serving

Ingredients

Servings

4

US / Metric

1/4 cup

1/4 cup

1 cup

All-Purpose Flour

1 tsp

McCormick® Garlic Powder

1 tsp

Dried Onions

1 tsp

10

Bone-in, Skin-on Chicken Thighs

2

Red Bell Peppers, diced

1

Onion, diced

4 cloves

Garlic, minced

1 1/2 cups

Red Wine

1 can
(28 oz)

Diced Tomatoes

1 can
(28 oz)

Crushed Tomatoes

1/2 cup

Pecorino Romano Cheese, freshly grated

2 pinches

2 pinches

Freshly Ground Black Pepper

1 lb

or Or Any Short Pasta

to taste

Fresh Basil, roughly chopped

Nutrition Per Serving

VIEW ALL

Calories

1359

Fat

45.0 g

Protein

83.9 g

Carbs

137.6 g

Chicken Cacciatore

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

step 1

Heat the Olive Oil (1/4 cup) and Butter (1/4 cup) in a large Dutch oven over medium high heat.

step 2

While it heats up whisk the All-Purpose Flour (1 cup), McCormick® Garlic Powder (1 tsp), Dried Onions (1 tsp), and Dried Basil (1 tsp) together in a bowl to make the dredge for the chicken.

step 3

Take 5 of the Bone-in, Skin-on Chicken Thighs (10) and coat them lightly in the flour, shaking off the excess.

step 4

Get them into the hot pot to brown for about 5 minutes on one side.

step 4 Get them into the hot pot to brown for about 5 minutes on one side.

step 5

Brown the other side for about 5 minutes.

step 6

When they are done, remove them to a plate and repeat with the last 5 pieces of chicken.

step 7

When all of the chicken is cooked and removed, add the Red Bell Peppers (2), Onion (1), and Garlic (4 cloves) into the pot.

step 7 When all of the chicken is cooked and removed, add the Red Bell Peppers (2), Onion (1), and Garlic (4 cloves) into the pot.

step 8

Let them get soft and fragrant for a couple of minutes. Then pour in the Red Wine (1 1/2 cups) and let it cook off for another couple of minutes.

step 9

Lastly, get the Diced Tomatoes (1 can), Crushed Tomatoes (1 can), and Pecorino Romano Cheese (1/2 cup) into the pot. Season with Salt (2 pinches) and Freshly Ground Black Pepper (2 pinches), then give it a good stir.

step 10

Add the chicken back in and bring the sauce to a low boil. Reduce it to a simmer and let it cook for 30 minutes.

step 10 Add the chicken back in and bring the sauce to a low boil. Reduce it to a simmer and let it cook for 30 minutes.

step 11

While the chicken cooks, get a large pot of water on to boil.

step 12

Salt the water generously when it is boiling and cook the pasta just until tender for about 8 minutes. Drain it and transfer it to a large serving bowl.

step 13

Ladle several scoops of the cacciatore sauce into the bowl with it just to coat it well and toss it all together.

step 14

Take the chicken off of the heat when it is done and transfer it to a large platter. Spoon the rest of the sauce over it and sprinkle it with lots of Fresh Basil (to taste) on top.

step 15

Serve family style immediately with the Farfalle Pasta (1 lb) and salad and enjoy!

step 15 Serve family style immediately with the Farfalle Pasta (1 lb) and salad and enjoy!

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