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One Pot Chicken Cacciatore

One Pot Chicken Cacciatore

Welcome to Melissa Jo Real Recipes! Today, I’m sharing a fantastic one-pot chicken cacciatore recipe. This classic Italian dish is packed with flavor and is incredibly easy to make. Follow the step-by-step instructions below to recreate this hearty and satisfying meal right in your own kitchen.

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One Pot Chicken Cacciatore

Melissa Jo

Ingredients
  

  • 5 bone-in skin-on chicken thighs
  • Kosher salt and cracked black pepper to taste (at least one tsp. of each)
  • 2-3 tbsp. of Olive oil for cooking
  • 1 small Vidalia onion chopped
  • 4 green onions chopped
  • 1 carrot sliced and peeled
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 6 cloves of garlic chopped
  • 6 oz. portobello mushrooms slices sliced into chunks
  • 6 oz. red wine cabernet
  • 3/4 cup of passata strained tomato puree
  • 1 can crushed San Marzano tomatoes
  • Fresh basil and Italian parsley chopped
  • 6 oz. black olives
  • Linguine butter, and Locatelli Pecorino Romano Cheese for serving

Instructions
 

Step 1: Preparing the Chicken Thighs

  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • Season the chicken thighs generously with kosher salt and cracked black pepper.
  • Heat olive oil in a stovetop to oven pan over medium-high heat.
  • Brown the chicken thighs on both sides until golden brown, then transfer them to a plate.

Step 2: Sautéing the Aromatics

  • In the same pan, add the chopped Vidalia onion, green onions, and sliced carrot.
  • Sprinkle Italian seasoning, garlic powder, crushed red pepper, salt, and pepper over the vegetables.
  • Sauté the vegetables until they become translucent and fragrant.
  • Add the chopped garlic and sliced portobello mushrooms to the pan.
  • Sauté until the mushrooms are golden brown and fragrant.

Step 3: Creating the Sauce

  • Deglaze the pan by adding 6 oz. of red wine (cabernet) and stirring to scrape up any browned bits.
  • Allow the alcohol to evaporate completely.
  • Add passata and crushed San Marzano tomatoes to the pan, stirring well.
  • Bring the sauce to a boil, then add freshly chopped basil and Italian parsley.
  • Return the chicken thighs and any accumulated juices to the pan.
  • Season the sauce with additional kosher salt and cracked black pepper to taste.

Step 4: Cooking the Chicken Thighs

  • Cover the pan with a lid and place it in the preheated oven.
  • Bake for approximately 45 minutes or until the chicken thighs are cooked through and tender.
  • After 25 minutes of cooking, remove the lid and add the black olives to the sauce.
  • Cover the pan again and continue cooking for the remaining time.

Step 5: Serving the Dish

  • Cook the linguine according to package instructions until al dente.
  • Drain the linguine and toss it with butter and Locatelli Pecorino Romano Cheese.
  • Use a ladle and Spoon over the sauce from the pan and mix into the linguine Toss it up and until it’s all coated. Top with grated Pecorino Romano Cheese and more basil and fresh parsley for garnish.
  • Serve the chicken over the plated linguine.
  • Enjoy the best meal ever! Make it!

Notes

  1. Choose the Right Pan: To make this one-pot chicken cacciatore recipe, it’s essential to have a reliable stovetop to oven pan. I recommend using a versatile pan like Copper Chef, which comes with an oven-safe lid. This pan allows you to seamlessly transition from stovetop to oven, ensuring even cooking and juicy results. You can find it here.

  2. Brown the Chicken Thighs: Browning the chicken thighs before braising them in the sauce adds a beautiful caramelized flavor to the dish. Use your stovetop to oven pan to achieve a perfect golden brown crust on the chicken.

  3. Don’t Skimp on Seasoning: Proper seasoning is crucial to enhance the flavors of your chicken cacciatore. Be generous with kosher salt, cracked black pepper, Italian seasoning, and garlic powder when seasoning the chicken thighs and sautéing the aromatics.

  4. Deglaze for Extra Flavor: After browning the chicken and sautéing the vegetables, deglaze the pan with red wine (cabernet) to scrape up all the flavorful browned bits. This step adds depth and richness to the sauce.

  5. Use Quality Tomatoes: For the best results, opt for high-quality ingredients like crushed San Marzano tomatoes and passata. These ingredients provide a vibrant and authentic flavor to the sauce.

  6. Add Fresh Herbs: Fresh basil and Italian parsley give a burst of freshness to the dish. Chop them just before adding them to the sauce to retain their aromatic flavors.

  7. Make it Your Own: Feel free to customize this recipe to your taste preferences. You can add other vegetables like bell peppers or zucchini, or even experiment with different herbs and spices. The stovetop to oven pan ensures excellent heat distribution, allowing you to achieve delicious results no matter the variations you try.

  8. Let it Rest: Once the chicken thighs are done cooking, allow them to rest for a few minutes in the sauce. This helps the flavors meld together, resulting in a more cohesive and delicious dish.

Tried this recipe?Let us know how it was!

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