This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.

  • Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.

  • Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.

  • Cover and cook in the preheated oven for 1 hour 15 minutes.

Tips

Cook's Note:

Slice the onions with the grain, in the same direction as the lines of the onion, instead of across the onion like they are usually sliced.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

513 calories; 29.1 g total fat; 149 mg cholesterol; 401 mg sodium. 11.1 g carbohydrates; 50.2 g protein; Full Nutrition

Reviews (173)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/06/2012
I will usually never try a recipe unless there are pages of reviews but I was in the mood for this dish so I decided to go for it. I was NOT disappointed! The only thing I will change next time is to spice it up A bit. Maybe season the chicken with some adobo before browning and add a bit more salt and pepper to the sauce. It wasn't bland but It was "mild". If you are like me and need tons of flavor then add some extra spices otherwise the dish is delicious as is. Read More
(93)

Most helpful critical review

Rating: 1 stars
04/17/2013
I made this as written except I used chicken thighs. In the video, I thought he said to keep all the chicken run-off after browning. I wish I would have stuck with my mind and drained it. The meal was so greasy I couldn't taste anything else. If you make this with thighs, PLEASE drain it before putting everything else in. It was a waste of food in my house. Read More
(24)
218 Ratings
  • 5 star values: 159
  • 4 star values: 42
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
03/06/2012
I will usually never try a recipe unless there are pages of reviews but I was in the mood for this dish so I decided to go for it. I was NOT disappointed! The only thing I will change next time is to spice it up A bit. Maybe season the chicken with some adobo before browning and add a bit more salt and pepper to the sauce. It wasn't bland but It was "mild". If you are like me and need tons of flavor then add some extra spices otherwise the dish is delicious as is. Read More
(93)
Rating: 4 stars
03/06/2012
I will usually never try a recipe unless there are pages of reviews but I was in the mood for this dish so I decided to go for it. I was NOT disappointed! The only thing I will change next time is to spice it up A bit. Maybe season the chicken with some adobo before browning and add a bit more salt and pepper to the sauce. It wasn't bland but It was "mild". If you are like me and need tons of flavor then add some extra spices otherwise the dish is delicious as is. Read More
(93)
Rating: 5 stars
03/30/2012
excellent and really easy i only like breast so i used breasts halved and i have made variations in this dish added some cherry tomatoes to nights has carrots Read More
(55)
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Rating: 5 stars
11/02/2013
Fantastic! My only variations are to use 8 large chicken thighs (skin on to reduce prep and cleanup time) substitute a dry red wine for the water and use 1 cup of Barilla Marinara for the tomato sauce. NOTE: after browning all the thighs it s a good idea to drain most of the fat before proceeding. I serve over buttered wide egg noodles. Read More
(46)
Rating: 5 stars
06/05/2014
We loved this! Made it mostly as written. I used 6 boneless skinless thighs I had on hand & followed a couple of the suggestions I saw here. I used Sangiovese wine to deglaze the pan (plus some more for flavor) & a 28 oz. can of 'crushed tomatoes with basil' in place of sauce. The grocery store was out of green peppers so I used all red ones (sweeter anyway). It came out awesome! I served it over yellow saffron rice. DON'T TRY IT! Although I love both they don't "play well together". TOO MUCH! I'll save my yummy yellow rice for less flavorful dishes & serve my Cacciatore over pasta or white/brown rice. Take 2: Tried this again browning 2 S/B breasts seasoned with S&P Italian seasoning & 3 large cloves SLICED garlic (sweeter) in my smaller dutch oven. Removed breasts & deglazed pan with Cabernet Sovignon. Added: NO WATER; 2 4 oz cans of mushrooms drained (was out of fresh); 1 8 oz can of tomato sauce; 3 T. chicken broth; more Cabernet; LOTS of white onion & NO WATER. Put breasts back in dutch oven with LOTS of thin-sliced red yellow & orange mini-peppers on top. Cooked as instructed. Added halved grape tomatoes for the last 30 min. Served it over linguine with 'at-the-table' fresh-grated Parmesan. AWESOME! This goes on my 'Go-To' list! Thanks Chef John!!! Read More
(32)
Rating: 5 stars
08/22/2012
Pretty much followed the recipe as is. The only difference was that I seasoned the chicken with Italian seasoning before browning and doubled the tomato sauce. Other than that this came out so yummy and it was so quick and easy to do! Definitely a keeper! Thanks Chef John!: ) Read More
(29)
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Rating: 5 stars
04/05/2012
Very good! Used my homemade sauce. I always make a big batch & freeze it in 2 cup batches so I'm always ready when I get the urge to cook. I too spiced it up a little more. Had 2 zucchini that were just about ready for zucchini heaven so I threw them in too slced of course. I have a new electric pressure cooker so next time I'll make this in my P.C. and let you all know how it turns out. Read More
(27)
Rating: 5 stars
01/30/2013
I had been craving chicken cacciatore and had never made it myself. All my memories of this dish were from when my mom used to make it when I was a kid. So I found this recipe and decided to give it a try...it was delicious! And better than my memories! I made two changes... 1. I deglazed the pan using 1/2 cup white wine after I cooked the onions mushrooms garlic and spices.(instead of the water) 2. Then I added one 28 oz can of diced tomatoes (instead of the tomato sauce) The end result was tender juicy chicken that falls off the bone in a rich and flavorful sauce that goes perfect over pasta. My family loved it! Read More
(27)
Rating: 1 stars
04/17/2013
I made this as written except I used chicken thighs. In the video, I thought he said to keep all the chicken run-off after browning. I wish I would have stuck with my mind and drained it. The meal was so greasy I couldn't taste anything else. If you make this with thighs, PLEASE drain it before putting everything else in. It was a waste of food in my house. Read More
(24)
Rating: 5 stars
07/10/2012
Very pleased with this recipe. I had thighs and drumsticks skipped the oregano and used seasoned salt. I also added zucchini as another reviewer suggested. I used chicken broth instead of water.I cooked in my cassoulet and it came out great. We had with some fluffily rice. I have made this three times now. Thanks for the great recipe! Read More
(20)