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Italian Chicken Cacciatore
Italian Chicken Cacciatore
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Classic Italian chicken cacciatore with juicy chicken thighs, tomatoes, basil, and savory olives.
Ingredients:
  • 0.25 cup olive oil, divided
  • 1 onion, diced
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon freshly ground black pepper
  • 8 chicken thighs
  • 0.5 cup dry white wine
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 teaspoons tomato paste
  • 0.25 teaspoon white sugar, or more to taste
  • 0.5 cup chicken broth, or more as needed
  • 0.5 cup black olives, pitted
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon torn basil leaves
Instructions:
  • In a skillet over medium heat, sauté onion in 2 tablespoons of olive oil until soft and translucent, stirring often, for about 5 minutes. Transfer to a pot.
  • In a large bowl, mix flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Coat chicken thighs evenly with the flour mixture.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add chicken thighs and sear on one side for 5 minutes without flipping. Flip and cook for another 5 minutes until browned. Transfer the browned chicken thighs to the pot.
  • Begin by pouring white wine into the skillet and bringing it to a boil. Stir to release all the delicious browned bits of chicken and flavors in the skillet, then transfer it all into the pot. Next, add diced tomatoes, tomato paste, and sugar, and season with salt and pepper. Pour in enough chicken stock to cover the chicken completely. Cover the pot and simmer over medium heat, stirring occasionally, until the chicken is no longer pink in the center, approximately 45 minutes.
  • Add the olives, parsley, and basil, and gently stir until everything is heated through.

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