Baked Chicken Cacciatore

4.6
(8)

This baked chicken cacciatore was inspired by a lonely can of stewed tomatoes that were in the pantry. This is simple to make and sooooo good! I love to serve this with mashed potatoes, but it also goes great with rice or pasta. We like it just as is, but feel free to "spice it up" any way you wish.

Baked Chicken Cacciatore
4
4
4
4
Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 25 mins
Servings:
6
Yield:
6 servings

Ingredients

  • nonstick cooking spray

  • ¼ cup all-purpose flour

  • ½ teaspoon salt, divided

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon garlic powder

  • 6 (4 ounce) skinless, bone-in chicken thighs

  • 2 tablespoons olive oil, or more as needed

  • 2 small onions, chopped

  • 2 cloves garlic, minced, or more to taste

  • 1 (8 ounce) package sliced fresh mushrooms

  • ½ cup red wine, or more as needed

  • 1 (14.5 ounce) can stewed tomatoes with juice

  • 1 (8 ounce) can tomato sauce

  • aluminum foil

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

  2. Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.

  3. Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.

  4. Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.

  5. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Notes:

You can use skin-on chicken thighs if you'd like, instead of skinless, or a mixture of chicken thighs and legs.

White wine or chicken broth can be used in place of red wine, if preferred.

This can easily be made on the stovetop by adding the chicken back to the finished sauce, covering, and allowing it to simmer until the chicken is done, 30 to 45 minutes.

Nutrition Facts (per serving)

276 Calories
13g Fat
15g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 276
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 608mg 26%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 22g
Vitamin C 11mg 54%
Calcium 48mg 4%
Iron 3mg 16%
Potassium 629mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love