Chicken Cacciatore

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 163.3
  • Total Fat: 7.4 g
  • Cholesterol: 68.1 mg
  • Sodium: 150.5 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 17.2 g

View full nutritional breakdown of Chicken Cacciatore calories by ingredient
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Chicken Cacciatore Chicken Cacciatore
Number of Servings: 4


    8 5-ounce bone in chicken thighs
    1 tbsp olive oil
    1 cup chopped onion
    2 large cloves garlic, minced
    1 medium red bell pepper, seeded and chopped
    1/2 pound fresh mushrooms, sliced
    1 quart Home-Style Tomato Sauce (see other recipes in my recipe box)
    2 tsp crushed dried oregano
    1 tsp crushed dried basil
    1 cup dry white wine or water
    1/4 cup chopped flat-leaf parsley
    4 black ripe olives, sliced


1. Remove and discard skin and any visible fat. Rinse pieces and pat dry with paper towels.
2.Heat oil in large nonstick skillet. Add chicken pieces and brown on both sides, about 7 to 8 minutes total. Transfer chicken pieces to two 8 inch square foil pans, 4 chicken pieces per pan. Set aside.
3. Add onion, garlic, pepper, and mushrooms to the skillet and saute over low heat, stirring occasionally, until onion is limp and liquid has been absorbed, about 10 minutes.
4. Stir reserved tomato sauce, oregano, basil, wine, and parsley. Cook, stirring occasionally, until sauce flavors blend, about 15 minutes. Remove from stove and cool for about 15 minutes.
5. Spoon sauce equally over the reserved chicken pieces and top each with half of the olive slices. Cover and seal with aluminum foil. Lavel and date. Freeze until firm.
6. When ready to back, preheat oven to 375F. Bake the dish covered, until sauce is bubbling and chicken is no longer pink at the bone, about 1 hour.

Makes 2 entrees, 4 servings each

Number of Servings: 4

Recipe submitted by SparkPeople user JCHLLM.

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