Chicken Cacciatore

Chicken Cacciatore.jpg


  • 3 tablespoons olive oil, divided

  • 6 bone-in skinless chicken thighs

  • Salt and pepper, to season

  • 1 medium onion, diced

  • 2 tablespoons minced garlic, (or 6 cloves)

  • 1 small red bell pepper (capsicum), diced

  • 10 oz (300g) mushrooms, sliced

  • 1/2 cup pitted black olives

  • 8 sprigs thyme

  • 2 tablespoons each freshly chopped parsley and basil plus more to garnish

  • 1 teaspoon dried oregano

  • 150 ml red wine

  • 28 oz can crushed tomatoes

  • 2 tablespoons tomato paste

  • 7 oz Roma tomatoes, halved

  • 1/2 teaspoon red pepper flakes

  • Pasta of your choice cooked Al Dente


  1. Season chicken with salt and pepper. 

  2. Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

  3. Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the pepper,  mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.

  4. Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

  5. Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes.

  6. Return chicken pieces to the skillet, cover with lid and continue to cook over stove top for 40 minutes on simmer or until meat is falling off the bone.

  7. Add olives, allow to simmer for 10 more minutes.

  8. Garnish with parsley.

  9. Serve over pasta of your choice.


Red Bird Farms One Pan Chicken Dinner