Chicken Cacciatore
⏲ ~66 min total · prep 16 · cook 50 · 4 servings
Recipe Lab · 2026-10-17 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference
Adapted from Wikibooks Cookbook: Chicken Cacciatore (CC BY-SA 3.0 (verified on the Wikibooks Cookbook page, 2026-10-17)).
Ingredients
- 6 bone-in chicken thighs, skin on (about 3 lb)
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14 oz) whole peeled tomatoes, drained
- 1/3 cup dry white wine
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried oregano plus 1/2 tsp dried basil
- 1 bay leaf
Nutrition
Calculated from USDA FoodData Central reference values, per serving (serves 4).
| Per serving | |
|---|
| calories kcal | 541 |
| protein g | 34.2 |
| fat g | 38.4 |
| carbs g | 11 |
| fiber g | 2.3 |
| net carbs g | 8.9 |
Instructions
- Season the chicken thighs all over with 1 tsp of the salt and the pepper.
- Heat the olive oil in a 5-quart Dutch oven over medium-high until it shimmers. Lay the thighs in skin side down and leave them alone for 6 to 8 minutes, until the skin releases from the pan on its own and is deep golden. If it sticks, it is not ready; give it another minute. Move the thighs to a plate.
- Pour off all but 1 tbsp of the fat. Add the onion and mushrooms and cook, stirring now and then, until the mushrooms have given up their liquid and it has boiled away and the onion is limp and gold at the edges, about 8 minutes. Stir in the garlic for the last minute.
- Add the tomato paste and stir it into the vegetables until it darkens a shade and smells roasted, about 2 minutes.
- Pour in the wine and scrape the bottom of the pot with a wooden spoon until every browned spot comes up. Let it bubble for 1 minute.
- Crush the drained tomatoes by hand into the pot, then add the oregano, basil, bay leaf, and the remaining 1/2 tsp salt. Nestle the thighs into the sauce skin side up, along with any juices from the plate, and bring it to a simmer.
- Reduce the heat to low, cover, and simmer gently for 40 to 45 minutes, until the thighs are tender and an instant-read thermometer reads 175F at the thickest part.
- Pull the pot off the heat and rest 10 minutes. Discard the bay leaf and skim the fat from the surface if you want a lighter sauce; the skin stays crisp if you blot the top of each thigh before serving. Serve one and a half thighs per person with plenty of sauce.
Why this recipe works
- Skin Searing: Searing the chicken skin-side down renders fat and creates a crispy texture while locking in natural juices.
- Deglazing: Deglazing the pan with wine lifts the browned fond from the bottom to build a rich sauce base.
- Tomato Paste Roasting: Toasting tomato paste before adding liquid intensifies its savory depth and reduces acidity in the finished dish.
Tips
- Don't crowd the pan. Cooking too many pieces at once lowers the oil temperature and prevents the skin from becoming crisp.
- Use a wooden spoon. A wooden spoon is gentler on the pan than metal when scraping up the browned bits from the bottom.
- Crush tomatoes by hand. Breaking the tomatoes apart manually creates a chunkier texture that contrasts well with the tender chicken.
- Reduce the fat. Pouring off excess oil after searing keeps the dish lighter while maintaining the savory flavor profile.
- Taste before serving. Acid from the tomatoes and wine can mellow out as the dish simmers so check the seasoning near the end.
Serving
This recipe serves four people and pairs well with low-carb sides like cauliflower rice or zucchini noodles. The sauce is thick enough to coat the chicken thighs and serve over mashed cauliflower or a simple green salad. For a complete meal, serve the chicken alongside roasted asparagus or steamed broccoli to add volume without extra carbohydrates. The acidity from the tomatoes balances the richness of the skin-on meat.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors tend to meld together overnight making the dish even more flavorful. To reheat, place the container in the microwave or oven until the chicken is hot throughout. Avoid reheating in the microwave for too long as this can dry out the meat. If you plan to freeze the dish, allow it to cool completely before transferring it to a freezer-safe bag or container.
Variations
- Pork Chops: Substitute bone-in pork chops for the thighs and reduce the cooking time by five minutes to prevent the meat from drying out.
- Bell Peppers: Add sliced green or red bell peppers during the vegetable sauté step for extra color and a sweet flavor profile.
- Vegetable Broth: Replace the white wine with vegetable broth if you prefer to avoid alcohol while still maintaining the savory depth.
- Sun-Dried Tomatoes: Use sun-dried tomatoes instead of fresh canned tomatoes for a more intense umami flavor and a darker sauce color.
FAQ
- Can I use chicken breast instead of thighs? Chicken breast is leaner and will dry out faster than bone-in thighs. If you use breast, cook it for a shorter time and check the internal temperature frequently.
- Can I cook this in a slow cooker? Yes, you can brown the chicken in a skillet first then transfer everything to a slow cooker. Cook on low for four to six hours until the meat is tender.
- Can I substitute red wine? Dry red wine works well in this recipe and provides a different flavor profile. Ensure the wine is dry rather than sweet to maintain the intended balance.
- How do I know when the chicken is fully cooked? The safest method is to use an instant-read thermometer. Insert it into the thickest part of the thigh and look for an internal temperature of 165 degrees Fahrenheit.
- Is this recipe keto friendly? Yes, this recipe fits within a ketogenic diet. The main ingredients are chicken, vegetables, and tomatoes which are all low in carbohydrates.
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Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.
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