Chicken Cacciatore | Dinner Recipes | Best Recipes

Chicken Cacciatore



Serving Size:


Special Info:

Egg free, Nut free


  • 2 pounds chicken thighs and legs, bone in
  • 1/3 cup flour
  • Salt and pepper
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 onion, medium dice
  • 8 oz button mushrooms, sliced
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 16 oz can whole tomatoes, strained and roughly chopped
  • 1 cup white wine
  • 3-4 sprigs lemon thyme
  • 12 whole Kalamata olives


Preheat oven to 375°F.

Heat a large frying pan until hot.

Mix flour, salt and pepper in a bowl and dredge chicken pieces in the flour mixture, shaking off excess flour.

Add oil to frying pan followed by chicken and brown. Remove to a plate and keep until needed.

Turn heat down to medium, add butter, and once melted add onion, mushrooms and garlic. Saut’ for 5 minutes, season with a little salt and pepper then add tomato paste.

Stir to combine and cook for 4-5 minutes.

Add diced tomatoes followed by white wine and stir to combine.

Bring to boil, add lemon thyme and olives then place chicken pieces on top, cover frying pan with a lid or foil and place in the oven to cook for one hour.

After one hour, remove the lid/foil, turn up the heat to 410° and continue for a further 30 minutes. Remove from oven, and serve.


  • If you don’t have an ovenproof frying pan, you can transfer the chicken and sauce to a casserole dish with a lid.
  • You can remove the chicken skin before cooking if you want to decrease the amount of fat in the recipe.
Article Posted 7 years Ago

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