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How to Make Baked Chicken Cacciatore - A Step-by-Step Guide

Baked Chicken Cacciatore is a classic Italian dish that is full of flavor and easy to make. This recipe is perfect for a cozy family dinner or a special occasion, and it will surely impress your friends and family. The combination of tender chicken, hearty vegetables, and a rich tomato sauce makes this dish a true comfort food.

In this recipe, chicken pieces are seasoned and browned before being baked with a mixture of bell peppers, onions, and mushrooms. The result is a delicious and...

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Ingredients

  • nonstick cooking spray
  • ¼ cup all-purpose flour
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground black pepper
  • ¼ 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
  • ½ cup red wine, or more as needed
  • 1 (14.5 ounce) can stewed tomatoes with juice
  • 1 (8 ounce) can tomato sauce
  • aluminum foil

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
  • Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
  • Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

    • Nutrition

    276 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 70mg
    • Sodium: 608mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 2g
    • Total Sugars: 6g
    • Protein: 22g
    • Vitamin C: 11mg
    • Calcium: 48mg
    • Iron: 3mg
    • Potassium: 629mg

    Categories

    Poultry recipes
    Main recipes
    Chicken recipes
    Italian recipes
    Baked recipes