Chicken, yellow, green and red peppers, red and white onions, mushrooms, cherry tomatoes,


  • 6 chicken thighs bone in, skin on, trimmed of excess fat
  • Kosher salt and black pepper
  • Extra virgin olive oil
  • 1 small yellow onion chopped
  • 2 celery ribs chopped
  • ½ red bell pepper chopped
  • ½ green bell pepper chopped
  • 8 ounces mushrooms (white or baby bella) cleaned and sliced
  • 3 garlic cloves minced
  • 1 teaspoon oregano
  • 3 sprigs fresh thyme
  • 2 tablespoon fresh chopped parsley more for later
  • Pinch red pepper flakes
  • 1 cup red wine
  • 28 ounce can crushed tomatoes


    • Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
    • In a large pan or braiser (with a lid), heat 2 tablespoon extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
    • In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
    • Add the red wine and cook for a few minutes until the wine has reduced by about ½, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
    • Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
  • Garnish with parsley.


Hearty One-Pan Italian Chicken Cacciatore
0 seconds of 3 minutes, 38 secondsVolume 90%


  • Crockpot option. If you need to make this in your slow cooker or corckpot, brown the chicken first, then transfer it to the slow cooker. Add the rest of the ingrients to the slow cooker. Cover and set the corckpot on LOW for 8 hours or on HIGH for 4 hours.
  • Leftovers & Storage. Bring cooked chicken cacciatore to room temprature before then store in tight-lid containers in the fridge for up to 4 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
  • Visit Our Shop to browse quality Mediterranean ingredients inclduing extra virgin olive oils and spices.


Calories: 348.4kcalCarbohydrates: 15.8gProtein: 22.3gSaturated Fat: 5.2gCholesterol: 110.7mgSodium: 462.5mgPotassium: 868.4mgFiber: 3.7gVitamin A: 850.2IUVitamin C: 37.9mgCalcium: 70.6mgIron: 3.2mg

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