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chicken cacciatore / my way

(2 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

What a delicious one pot meal. I love making meals like this for my family...all of the flavors from the many veggies makes the sauce delish... The Merlot wine also gives it it's own subtle flavors...Hope you give this delicious meal a whirl... My recipe and Photos

(2 ratings)
yield 6 - 8
prep time 20 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For chicken cacciatore / my way

  • 1/4 c
    olive oil
  • 1/4 c
    butter
  • 8 - 10
    bone in, with skin chicken thighs or could use breasts as well
  • flour for browning chicken
  • salt & pepper for seasoning chicken
  • 5 clove
    garlic, sliced
  • 2 stalk
    celery. sliced about 1/2 in thick
  • 1 - 8 - 12 oz
    crimini mushrooms, cleaned and sliced - medium
  • 10
    baby carrots, sliced thick
  • 1 lg
    onion, cut in half and sliced medium thickness
  • 1 1/2
    red sweet pepper, sliced medium thickness
  • 1
    green pepper, sliced medium thickness
  • 1 1/2 tsp
    crushed thyme
  • 1/2 tsp
    tumeric
  • 1
    bay leaf
  • 1 1/2 tsp
    oregano, dried
  • 1 tsp
    crushed red pepper flakes or more to taste
  • 1 - 20 oz
    crushed tomatoes
  • 1 - 14.5 oz
    whole plum tomatoes, squeezed or 1 can chopped
  • 2 Tbsp
    white or brown sugar - optional
  • 1 c
    cabernet merlot wine
  • prepared rice or noodles

How To Make chicken cacciatore / my way

  • 1
    Prepare all veggies. Preheat oven to 350 degree F.
  • 2
    In a 5 - 6 quart dutch oven, melt butter into the olive oil, over medium heat. While that's heating, season chicken pieces on both sides. Pat each side in flour. Brown each side, 4 - 5 pieces at a time until golden. Place on a plate and continue browning the remaining chicken. Set aside.
  • 3
    In the oil left in pot from chicken, add peppers, onion, carrots, garlic, celery...stir and cook for a few minutes.
  • 4
    Then, add mushrooms;continue cooking another minute or two.
  • 5
    Add the tumeric, thyme, oregano, hot pepper flakes, bay leaf...more salt and pepper. Stir.
  • 6
    Add the wine, stir and cook until bubbling. Continue for a few minutes.
  • 7
    Stir in the crushed and plum tomatoes. Add sugar if using...I use it to mellow out the tartness and acid of the tomato products.
  • 8
    Now, place the chicken on top. Place lid on pot and bake for 45 minutes to 1 hour. When through, re season if need be.
  • 9
    Remove the lid, and continue baking another 15 - 20 minutes. You can now - either take the chicken out and place on a plate, and cook the sauce down to thicken up on the stove top, if you like a thicker sauce. I then place the pasta or rice on each plate..add a thigh or two...then a ladle of veggie sauce over top, with a sprinkle of Parmesan cheese.
  • 10
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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