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Baked Chicken Cacciatore
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Easy stovetop or baked chicken cacciatore with flavorful tomato-mushroom sauce. Serve over mashed potatoes, rice, or pasta.
Ingredients:
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon salt, divided
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder
  • 6 (4 ounce) skinless, bone-in chicken thighs
  • 2 tablespoons olive oil, or more as needed
  • 2 small onions, chopped
  • 2 cloves garlic, minced, or more to taste
  • 1 (8 ounce) package sliced fresh mushrooms
  • 0.5 cup red wine, or more as needed
  • 1 (14.5 ounce) can stewed tomatoes with juice
  • 1 (8 ounce) can tomato sauce
  • aluminum foil
Instructions:
  • Preheat the oven to 350°F (175°C) while you generously coat a 9x13-inch baking dish with cooking spray.
  • Combine flour, a hint of salt, pepper, and garlic powder in a shallow bowl. Coat chicken evenly with the flour mixture, gently shaking off any extra.
  • In a hot skillet, sear chicken until golden brown on both sides, about 4 to 5 minutes per side. Place chicken in the baking dish.
  • Saute onions and garlic until soft, about 5 minutes. Add mushrooms and more oil if needed, cook until mushrooms soften, about 5 minutes. Deglaze the pan with 1/2 cup wine, cook until liquid evaporates, about 5 minutes. Mix in stewed tomatoes, tomato sauce, and 1/4 teaspoon salt. Simmer 1-2 minutes, thinning with wine if needed. Pour over chicken in dish, cover with foil.
  • Roast in the preheated oven for approximately 45 minutes, until the chicken is fully cooked to 165°F (74°C) and the juices run clear when pierced near the bone.

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