This Chicken Cacciatore recipe is an easy Italian one pot meal with chicken thighs, mushrooms, peppers, onion, and olives, braised in a tomato and wine sauce. Cooked in a skillet on the stovetop, it’s great paired with rice or pasta, or keep it low carb and eat it on it’s own!
1mediumyellow bell pepper(, cut into 1-inch pieces)
1mediumcarrot(, peeled, cut into thin rounds)
1/2cupwhite wine((or low-sodium chicken broth))
15ouncecan diced tomatoes with garlic and oregano(, undrained)
1cupsmall frozen pearl onions
12Pimiento Stuffed Manzanilla Olives
1/3cupchopped fresh parsley
Heat olive oil in a large skillet over medium-high. Sprinkle chicken with some salt and pepper and add to the hot pan. Cook skin side down for 3 minutes until golden; flip and cook for 3 minutes more. Transfer to a plate and keep warm.
Add mushrooms, bell pepper, carrot, and garlic to the pan drippings; saute for 4 minutes.
Add in the wine and allow to evaporate.
Stir in the tomatoes, along with their juices, pearl onions, and the pepper.
Return chicken to the skillet, nestled in the tomato and vegetable mixture.
Cover skillet, reduce heat to a gentle simmer, and cook for about 15 minutes or until chicken is cooked through (at least 165 degrees F.)
Stir in the vinegar and olives; warm through. Season with a pinch more salt and pepper. Sprinkle with the parsley before serving.
You can remove the skin from the thighs, if you prefer.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.