Description
This Chicken Cacciatore recipe features tender chicken wings and drumsticks simmered in a rich tomato-based sauce with mushrooms, bell peppers, olives, and aromatic herbs, all baked to perfection for a comforting Italian classic. Perfect served over noodles, rice, or polenta.
Ingredients
Units
Scale
Chicken
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds chicken wings and drumsticks
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Vegetables and Aromatics
- 4 cloves garlic (minced)
- 1 medium onion (chopped)
- 1 pound white mushrooms (cleaned and chopped)
- 1 medium green bell pepper (chopped)
- 1 medium red bell pepper (chopped)
- 1 medium yellow bell pepper (chopped)
Seasonings and Sauce
- 1/4 teaspoon turmeric
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 cup red wine
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (1 can)
- 3/4 cup Kalamata olives (pitted)
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat Oven. Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken cacciatore.
- Sear Chicken. Heat olive oil and butter in a large oven-safe skillet with a lid until butter melts. Season the chicken wings and drumsticks with salt and pepper, then fry them in the skillet for about 4 minutes per side until golden brown but not fully cooked. Remove the chicken and set aside on a plate.
- Sauté Aromatics. In the same skillet, add minced garlic and chopped onion. Sauté for 2 minutes until the onion is translucent and the garlic is fragrant.
- Cook Mushrooms and Peppers. Add chopped mushrooms and cook for 5 minutes until they reduce in size, then add the chopped green, red, and yellow bell peppers. Stir and cook a few more minutes until peppers soften slightly.
- Add Seasonings and Liquids. Stir in turmeric, dried oregano, and bay leaves. Pour in the red wine, tomato paste, and canned diced tomatoes. Stir well and bring the mixture to a boil, deglazing the pan by scraping any browned bits from the bottom to enhance flavor.
- Bake the Dish. Return the seared chicken to the skillet, cover it with the lid, and place it in the preheated oven. Bake for 45 minutes to 1 hour until the chicken is cooked through and flavors meld.
- Finish and Garnish. Remove from oven and top with pitted Kalamata olives and chopped fresh parsley for garnish.
- Serve. Serve the chicken cacciatore hot over noodles, rice, or polenta for a hearty meal.
Notes
- Chicken: Use bone-in, skin-on pieces like wings, drumsticks, or thighs for best flavor. Boneless chicken cooks faster but lacks depth.
- Mushrooms First: Cooking mushrooms before peppers allows them to brown and develop more flavor rather than steaming.
- Wine Swaps: Substitute dry red wines like Chianti or Pinot Noir. If avoiding wine, use low-sodium chicken broth with a splash of balsamic or red wine vinegar.
- Make It Ahead: The dish stores well in the refrigerator for up to 4 days. Flavors deepen overnight for enhanced taste.
- Deglazing: When adding wine and liquids, scrape the skillet bottom to loosen browned bits for richer sauce flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
