Go Back

Ellen's Chicken Cacciatore

This chicken cacciatore recipe takes just 15 minutes to prep and 1 hour of cooking time, but it tastes like it took much longer. It calls for chicken thighs because the meat is more tender than chicken breasts, but you can use chicken breasts if you prefer.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 1801.3 kcal

Equipment

  • 1 Large Skillet Preferably heavy-bottomed, with a lid
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula
  • 1 Measuring spoons/cups

Ingredients
  

Main

  • 2 tablespoons olive oil
  • 6 boneless skinless chicken thighs - fat trimmed
  • 1 onion chopped
  • 1 8 ounce package sliced fresh mushrooms
  • 2 cloves garlic minced
  • 1 28 ounce can diced tomatoes with juice
  • 1 cup dry white wine
  • ½ cup orange juice
  • 2 tablespoons dried rosemary or to taste
  • salt and ground black pepper to taste

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Cook chicken thighs in hot oil until browned, about 5 minutes per side. Remove chicken to a plate and set aside.
  • Cook and stir onion and mushrooms in the same skillet until mushrooms have softened, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 more minutes.
  • Pour in tomatoes with juice, white wine, orange juice, rosemary, salt, and black pepper; stir until thoroughly combined.
  • Return chicken and any accumulated juices to the skillet. Cover the skillet and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink on the inside, 30 to 40 minutes.

Notes

For optimal flavor, ensure chicken thighs are properly browned; this develops a rich fond in the skillet. Deglaze the pan with the white wine after sautéing the vegetables to incorporate all those caramelized bits into your sauce. If using fresh rosemary, reduce the amount to a tablespoon. A common pitfall is overcooking the chicken during simmering; aim for just tender. To elevate, finish with a chiffonade of fresh basil or parsley for aromatic freshness and a vibrant pop of color. Serving with creamy polenta or al dente pasta will complement the robust sauce beautifully. For an extra layer of umami, consider adding a tablespoon of tomato paste when sautéing the garlic.