With tons of flavor and served over a bed of pasta this Chicken Cacciatore Recipe is a great weeknight meal that will fill you up and is also a great idea for dinner parties.
Season the chicken on both sides with salt and pepper.
Sprinkle the flour on both sides of the chicken, patting it on to make sure it sticks.
Heat the oil and butter over medium heat in a dutch oven. Sear the chicken on both sides until lightly golden brown. Do not crowd the pan, you will need to sear in batches. Place the chicken on a plate and set aside.
Add the onion, bell pepper, and mushrooms, cook for 5-8 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 30 seconds until fragrant.
Deglaze the pan with the wine, scrape the bottom of the pan to release any browned bits.
Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning, stir it until combined.
Add the chicken back into the dutch oven and cover in the sauce.
Cover, reduce the heat to low, and simmer for 30 minutes, until tender and an internal temperature reaches at least 165°F. Stir occasionally to make sure nothing sticks to the bottom of the pan.
Serve with a garnish of parsley and parmesan cheese, optional.
Notes
Nutritional value does not include the pasta.
Chicken thighs are what we use and are what are common for this recipe but other chicken pieces can be used, see my tips above.
This is one of those recipes where the sauce gets better the longer it simmers, so feel free to simmer longer.
This can be frozen, see above on how to do that.
Great for a weeknight meal or even fancy enough for a dinner party.
This makes a larger batch so it should be enough for a large family.