One-Pot Chicken Cacciatore
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Recipe Intro From thesaltycooker
Warm up with this hearty, one-pot Chicken Cacciatore, a perfect meal for cozy nights. Made with flavorful Red Gold Crushed Tomatoes, this dish is rich, comforting, and incredibly versatile—serve it with pasta, polenta, or a crusty loaf of bread.
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Recipe Card
ingredients
- 6 bone-in, skin-on chicken thighs
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 8 ounces button mushrooms, sliced `
- 4 garlic cloves, minced
- 1/2 cup dry red wine
- 2 cups chicken stock
- 1 (15 ounce) can Red Gold Crushed Tomatoes
- 3 tablespoons tomato paste
- 2 bay leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 teaspoon dried thyme
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
Method
Step 1
Preheat the oven to 350°F.
Step 2
Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, green pepper, and celery. Cook for 5 minutes, stirring occasionally, until softened.
Step 3
Pour in the red wine and cook until reduced by half, about 2–3 minutes.
Step 4
Stir in the tomato paste, Red Gold Crushed Tomatoes, and chicken stock. Mix well.
Step 5
Stir in the mushrooms, garlic, thyme, oregano, smoked paprika, salt, and pepper. Nestle the chicken thighs into the sauce.
Step 6
Bring the mixture to a low boil, cover with a lid, and place the Dutch oven in the preheated oven. Bake for 2 hours.
Step 7
Once the chicken is fork-tender, remove the lid and bake for an additional 30 minutes to thicken the sauce. Remove the bay leaves, and serve hot with your favorite side.