Budget-Friendly

Chicken Cacciatore

17 INGREDIENTS • 13 STEPS • 50MINS

Chicken Cacciatore

Recipe

5.0

3 ratings

All I was craving for was some comfy, hearty, filling dinner meal! I made myself this Chicken Cacciatore and loved every bite of it!

Chicken Cacciatore

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

All I was craving for was some comfy, hearty, filling dinner meal! I made myself this Chicken Cacciatore and loved every bite of it!

50MINS

Total Time

$4.26

Cost Per Serving

Ingredients

Servings

4

us / metric

4

8

Chicken Drumsticks

6 cloves

3 Tbsp

Extra-Virgin Olive Oil

2

Green Bell Peppers

2

Red Bell Peppers

2

Yellow Bell Peppers

2 cans
(15 oz)

Whole Peeled Tomatoes

to taste

to taste

Ground Black Pepper

to taste

to taste

2 Tbsp

Herbes de Provence

1 1/2 cups

Dry White Wine

2 cups

Low-Sodium Chicken Stock

4 Tbsp

2 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

1393

Fat

116.4 g

Protein

48.7 g

Carbs

26.0 g

Chicken Cacciatore

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Pat the Chicken Thighs (4) and Chicken Drumsticks (8) dry with some kitchen paper.

step 1 Pat the Chicken Thighs (4) and Chicken Drumsticks (8) dry with some kitchen paper.

step 2

Remove the skin and season with Salt (to taste) and Ground Black Pepper (to taste).

step 2 Remove the skin and season with Salt (to taste) and Ground Black Pepper (to taste).

step 3

Wash and slice the Green Bell Peppers (2), Red Bell Peppers (2), and Yellow Bell Peppers (2).

step 3 Wash and slice the Green Bell Peppers (2), Red Bell Peppers (2), and Yellow Bell Peppers (2).

step 4

In a french oven, heat up the Extra-Virgin Olive Oil (3 Tbsp). When hot, brown the chicken in small batches until it gets a nice golden color on both sides, about 6 minutes on each side.

step 4 In a french oven, heat up the Extra-Virgin Olive Oil (3 Tbsp). When hot, brown the chicken in small batches until it gets a nice golden color on both sides, about 6 minutes on each side.

step 5

Remove from the pan and set aside.

step 5 Remove from the pan and set aside.

step 6

Now you see all those dark bits sticking at the bottom of you pan, de-glaze!

step 6 Now you see all those dark bits sticking at the bottom of you pan, de-glaze!

step 7

Pour in the Dry White Wine (1 1/2 cups) and using a wooden spoon, scratch off the dark bits, let the wine evaporate and reduce.

step 7 Pour in the Dry White Wine (1 1/2 cups) and using a wooden spoon, scratch off the dark bits, let the wine evaporate and reduce.

step 8

Move chicken back into your French oven.

step 8 Move chicken back into your French oven.

step 9

Add Garlic (6 cloves), Whole Peeled Tomatoes (2 cans), bell peppers, Fresh Rosemary (to taste), and Fresh Thyme (to taste). Season with Salt (to taste) and Ground Black Pepper (to taste).

step 9 Add Garlic (6 cloves), Whole Peeled Tomatoes (2 cans), bell peppers, Fresh Rosemary (to taste), and Fresh Thyme (to taste). Season with Salt (to taste) and Ground Black Pepper (to taste).

step 10

Pour in the Low-Sodium Chicken Stock (2 cups), cover with a lid and let it simmer for about 40 minutes.

step 11

Remove the lid, add Black Olives (4 Tbsp) and Capers (2 Tbsp), and keep cooking on low-medium heat until juice has reduced.

step 11 Remove the lid, add Black Olives (4 Tbsp) and Capers (2 Tbsp), and keep cooking on low-medium heat until juice has reduced.

step 12

Sprinkle some Herbes de Provence (2 Tbsp).

step 12 Sprinkle some Herbes de Provence (2 Tbsp).

step 13

Rice or pasta would pair perfectly with this Chicken Cacciatore.

step 13 Rice or pasta would pair perfectly with this Chicken Cacciatore.

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