Pearl's Chicken Cacciatore

Indulge in the rustic, Italian-inspired flavors of Pearl's Chicken Cacciatore, a hearty one-pot dish that's perfect for family dinners or cozy nights in. Juicy, bone-in chicken thighs are seared to golden perfection, then simmered in a rich tomato sauce infused with aromatic herbs, dry white wine, and vibrant bell peppers. Cremini mushrooms add a savory depth, while a touch of fresh parsley brightens every bite. This comforting classic pairs beautifully with a side of al dente pasta or warm, crusty bread to soak up the luscious sauce. Ready in just over an hour, Pearl's Chicken Cacciatore is a must-try for fans of traditional Italian comfort food.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 0.5 cup all-purpose flour
• 3 tablespoons olive oil
• 1 large onion, diced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 8 ounces cremini mushrooms, sliced
• 4 pieces garlic cloves, minced
• 0.5 cup dry white wine
• 28 ounces crushed tomatoes, canned
• 0.5 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 piece bay leaf
• 2 tablespoons fresh parsley, chopped
• 0 cooked pasta or crusty bread (optional, for serving)

Directions

Step 1

Season the chicken thighs on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Dredge the chicken in the flour, shaking off the excess.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden and crisp, about 4-5 minutes per side. Remove the chicken from the pan and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Sauté the diced onion, red bell pepper, and yellow bell pepper until softened, about 5 minutes.

Step 4

Add the sliced mushrooms to the pan and cook for an additional 4 minutes, stirring frequently, until the mushrooms release their moisture and start to brown slightly.

Step 5

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 6

Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes to reduce slightly.

Step 7

Add the crushed tomatoes, chicken broth, dried oregano, dried thyme, and bay leaf to the pan. Stir to combine, then bring the mixture to a simmer.

Step 8

Return the seared chicken thighs to the pan, nestling them into the sauce. Cover and simmer on low heat for 35-40 minutes, or until the chicken is tender and cooked through.

Step 9

Remove the bay leaf and discard. Taste the sauce and adjust the seasoning with the remaining 0.5 teaspoon of salt, if needed.

Step 10

Sprinkle the dish with fresh parsley before serving. Serve hot with cooked pasta or crusty bread on the side to soak up the sauce.

Nutrition Facts

Serving size	(2872.8g)

Amount per serving	% Daily Value*
Calories	3404.8

Total Fat 202.2g	0%
Saturated Fat 51.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 729mg	0%
Sodium 5591.2mg	0%
Total Carbohydrate 185.1g	0%
Dietary Fiber 29.6g	0%
Total Sugars 58.5g
Protein 201.1g	0%

Vitamin D 22.7IU	0%
Calcium 403.0mg	0%
Iron 24.3mg	0%
Potassium 5695.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 23.9%

Carbs: 22.0%