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Skillet Chicken Cacciatore is a rustic Italian classic that is sure to impress, and it’s easy on the waistline! That is important this time of year with all of the cookie baking that is going on. I don’t know about you, but the last thing I want to do is prepare a fussy meal that needs my undivided attention…..
I will admit, there are a few steps involved, but once everything is in the pan this Skillet Chicken Cacciatore pretty much cooks itself!
I have a confession to make, this is my first time making Skillet Chicken Cacciatore for myself. You see, my ex-husband made it once while we were dating and I hated it!! It was bland and flavorless, it just tasted like tomato paste with onions and tons of sliced black olives. He offered to make it again over the years, I guess he saw it as his specialty, but I always made an excuse to get out of eating it again, LOL
I have been taunted by the dish ever since. Cooking shows, pinterest, it seems to be a really popular dish so I figured it was time to figure out how to make it the right way. 😉 So I went out of my way to add as much flavor as possible, and I even tried a few new tricks along the way to get a boost wherever possible…and the results were amazing!! I think I ate half a loaf of bread dipping it into the sauce. È molto buona!! It is very good!
Did I mention that it is also healthy? Just look at these ingredients…..
I mentioned a new trick, well I have never mentioned on the blog before, I shaved the garlic…..
All of the juices are still intact, and you are left with larger pieces that will not burn as easily…score! You can attempt to cut your garlic paper thin, or you can buy yourself a Garlic Shaver {affiliate link}…..
How to make Skillet Chicken Cacciatore:
Season the both sides of the chicken thighs with salt and pepper, set aside.
Heat the oil in a large skillet* over medium heat. Add the garlic and saute until fragrant, about 30 seconds…..
Add the onion, peppers, carrots, mushrooms and the herbs. Cook for until the onion is transparent and the peppers are starting to soften, about five minutes……
Add the chicken pushing the vegetables out of the way so the skin is touching the skillet. Sear the chicken on both sides until deep golden brown…..
Stir the vegetables every once in a while so they don’t stick and burn. Pour the wine over the chicken and allow it to simmer and reduce down, about 5 minutes or so.
Add the crushed tomatoes, tomato paste, the split tomatoes, and the cayenne…..
Yep, my skillet was too small…but it still worked so keep reading. 🙂
Mix all of the ingredients together and allow to simmer uncovered until the chicken is falling off the bone, about 2 hours.
Just before the chicken is finished, add the olives and cook for 10 minutes. Garnish with Italian parsley and serve…..
Questo è uno dei più deliziosi pasti! This is one of the most delicious meals!
Notes:
- I used a 12-inch cast iron skillet because I need to use an induction cook top to take pictures, the stove area is way too dark. My 15-inch stainless steel skillet would have been a much better size!
- Because the skillet was overcrowded, the chicken is not seared as much as I would have liked…but it was still delicious.
- Ignore the chicken stock in the ingredients photo, there was no need or room for it. The juices released from the chicken thighs added plenty of flavor.
- I used chicken thighs because they have more flavor and I prefer them. You could substitute chicken breasts if you desire. You may need to adjust the cooking time.
- If you would prefer to cook your skillet chicken cacciatore in the oven: Cover the skillet and cook in a preheated 375 degree oven for about 1 hour. Remove the lid and cook for an additional 20 to 30 minutes, until the chicken is falling off the bone and the sauce has reduced down.
This chicken is naturally Paleo and Whole30 compliant. To keep it that way, serve over zoodles, Cauliflower Rice or Simple Cauliflower Mash…..
If you’re looking for a more traditional Italian meal, serve over Creamy Parmesan Polenta, cooked pasta, or with warm crusty bread…..
If you’re looking for another mind blowing skillet cooked chicken meal, you MUST try Chicken au Champagne…..
By showing you all of my mistakes and missteps I hope to prove that anyone can cook! It may not go as planned, but the end results can still turn out amazingly delicious. Just take a deep breath and follow the remaining steps. 🙂
Enjoy!!
Skillet Chicken Cacciatore
Ingredients
- 2 Tablespoons olive oil
- 4 large cloves garlic, shaved
- 1 medium yellow onion, diced
- 8 ounces mushrooms, sliced
- 3 medium carrots, sliced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 8 sprigs fresh thyme
- 1/3 cup chopped Italian parsley + more to garnish
- 2 Tablespoons chopped fresh basil
- 6 chicken thighs, bone-in with skin
- sea salt & black pepper
- 1 cup red wine
- 28 ounce can crushed tomatoes
- 4 canned whole tomatoes split in half
- 2 Tablespoons tomato paste
- 1/4 teaspoon cayenne
- 1/2 cup pitted olives - I used kalmata but black would also work
- sea salt & black pepper to taste
Instructions
- Season the both sides of the chicken thighs with salt and pepper, set aside.
- Heat the oil in a large skillet* over medium heat. Add the garlic and saute until fragrant, about 30 seconds.
- Add the onion, peppers, carrots, mushrooms and the herbs. Cook for until the onion is transparent and the peppers are starting to soften, about five minutes.
- Add the chicken pushing the vegetables out of the way so the skin is touching the skillet. Sear the chicken on both sides until deep golden brown. Stir the vegetables every once in a while so they don’t stick and burn.
- Pour the wine over the chicken and allow it to simmer and reduce down, about 5 minutes.
- Add the crushed tomatoes, tomato paste, the split tomatoes, and the cayenne.
- Mix all of the ingredients together and allow to simmer uncovered until the chicken is falling off the bone, about 2 hours.
- Just before the chicken is finished, add the olives and cook for 10 minutes. Garnish with Italian parsley and serve.
Notes
- I used a 12-inch cast iron skillet because I need to use an induction cook top to take pictures, the stove area is way too dark. My 15-inch stainless steel skillet would have been a much better size!
- Because the skillet was overcrowded, the chicken is not seared as much as I would have liked…but it was still delicious.
- Ignore the chicken stock in the ingredients photo, there was no need or room for it. The juices released from the chicken thighs added plenty of flavor.
- I used chicken thighs because they have more flavor and I prefer them. You could substitute chicken breasts if you desire. You may need to adjust the cooking time.
- If you would prefer to cook your skillet chicken cacciatore in the oven: Cover the skillet and cook in a preheated 375 degree oven for about 1 hour. Remove the lid and cook for an additional 20 to 30 minutes, until the chicken is falling off the bone and the sauce has reduced down.
- This chicken is naturally Paleo and Whole30 compliant. To keep it that way, serve over zoodles, Cauliflower Rice or Simple Cauliflower Mash
- If you’re looking for a more traditional Italian meal, serve over Creamy Parmesan Polenta, cooked pasta, or with warm crusty bread.
This sounds perfect for a nice chilly evening at home.
This looks so good!