Hearty Easy Chicken Cacciatore for Cozy Family Nights

This Hearty Easy Chicken Cacciatore is a comforting, gluten-free dish that’s perfect for family gatherings.

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Prep Time 15

Cook Time 1 10

Resting Time 5

Total Time 1 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Bone-in for extra flavor.
2 tablespoons Olive Oil Alternatively, avocado oil.

For the Sauce

28 ounces Crushed Tomatoes Diced or whole tomatoes can work too.
2 tablespoons Tomato Paste Thickens the sauce.
4 cloves Garlic Cloves Minced for aromatic depth.
1 large Onion Yellow or white onions are great.
8 ounces White Mushrooms Finely chopped.
1 large Red Bell Pepper Any sweet bell pepper can be substituted.
1 stalk Celery Contributes crunch; can be omitted.
1 large Carrot Parsnips can be used for a unique twist.
1 teaspoon Garlic Powder Optional.
2 teaspoons Fresh Rosemary Substitute dried at half the amount.
2 teaspoons Fresh Sage Substitute dried at half the amount.
to taste Salt For seasoning.
to taste Black Pepper For seasoning.
1 teaspoon Red Pepper Flakes Omit for a milder dish.

For Garnishing

1 bunch Fresh Basil Fresh parsley or oregano can be substitutes.

Equipment

cast iron pot

Method

Step-by-Step Instructions

Heat a cast iron pot over medium-high heat and drizzle in olive oil. Season the chicken thighs with salt and pepper, then place them skin-side down in the hot oil. Sear for about 3 minutes until golden and crispy, then flip and cook for another 3 minutes. Remove the chicken and set aside.
In the same pot, add chopped onion, celery, carrot, and red bell pepper, sprinkling in a pinch of salt. Sauté for about 3 minutes until slightly softened. Add minced garlic and chopped mushrooms, cooking for another 4 minutes until tender and fragrant.
Stir in the crushed tomatoes and tomato paste, followed by fresh rosemary and sage, along with remaining salt and black pepper. Nestle the browned chicken thighs back into the pot, ensuring they are submerged in the sauce.
Preheat the oven to 350°F (175°C). Cover the pot and bake for 50 minutes. Remove the cover and continue baking for an additional 20 minutes.
Once baked, let the pot rest for a few minutes. Garnish with fresh basil and serve hot with crusty bread or a salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Ensure chicken thighs aren’t overcrowded for even browning. If the sauce looks watery, add more tomato paste and bake uncovered for the last few minutes. Let the dish sit for a few minutes after baking for enhanced flavor.

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