Chicken Cacciatore
My version of Chicken Cacciatore. I added potatoes to help stretch my meal for my budget-friendly meal prep. Very flavorful sauce with tomatoes, balsamic vinegar, Italian seasoning, and lots of garlic. I believe that you can add anything you like to any dish you make. Chicken Cacciatore is a great base for your pasta or rice.
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what you need to make it
Bone-in chicken thighs – dark meat tends to be more flavorful
Yellow potatoes – are tender and faster to cook
Bell pepper – not only gives great flavor but also a nice bright color
Diced tomatoes – I like using fresh tomatoes
Mushrooms – give a nice earthy flavor
Aromatics – garlic and yellow onion
Tomato paste – a nice tangy and savory flavor
Brown sugar – balances the sweet and tangy flavor
Seasonings – balsamic vinegar and Italian seasoning
Chicken broth – use either store-bought or Homemade Chicken Broth
Green peas – are nice addition at the end of cooking
Salt and pepper to taste
budget friendly
This is a very simple recipe to make. And budget-friendly too. Most of what you need are basic pantry ingredients. I also made my own Homemade Chicken Broth, butchered a whole chicken, and made four dishes out of that one whole chicken. Get the recipes for my Chicken and Bok Choy Stir-fry, One-Pan Chicken Fajita, and Chicken Noodle Soup. This Chicken Cacciatore is one of those dishes I made.
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STEP BY STEP FOR THE CHICKEN CACCIATORE
First, heat a pot with oil and brown the chicken thighs. After getting a nice seared, remove them from the pan and set them aside. Use the same pan, and add more oil if needed. Saute the onion until translucent. Add the garlic and mushrooms, and continue sauteing until aromatic and the mushrooms are tender. Add the potatoes, bell pepper, diced tomatoes, Italian seasoning, balsamic vinegar, tomato paste, and brown sugar. Stir to combine, then add the seared chicken back into the pan. Add the chicken broth, cover, lower the heat, and simmer for about 20-30 minutes or until the chicken thighs are cooked through and the potatoes are tender. At end of cooking add the green peas. Then, add more salt and pepper to taste.
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recipe
Chicken Cacciatore
Equipment
- Stockpot
- Bowls
- knife
- cutting board
Ingredients
- 3 tablespoons olive oil
- 1 pound bone-in chicken thighs
- 1 yellow onion, chopped
- 2 cups baby Bella mushrooms, cleaned and sliced
- 3 garlic cloves, minced
- 2 small yellow potatoes, peeled, small cubed
- 1 bell pepper, deseed, diced
- 3 Roma tomatoes, small diced
- 2 tablespoons Italian seasoning
- 2 tablespoons balsamic vinegar
- 1/4 cup tomato paste
- 2 tablespoons brown sugar
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon ground pepper or red chili pepper flakes
Instructions
- Heat the pot with oil. Add the chicken, and brown on both sides for about 2-3 minutes. After getting a nice seared, remove the chicken from the pot and set them aside.
- Use the same pot, and add more oil if needed. Add the onion and mushrooms, and saute until tender. Add the garlic, potatoes, bell pepper, diced tomatoes, Italian seasoning, balsamic vinegar, tomato paste, brown sugar, and stir to combine.
- Add the chicken back into the pan and the chicken broth. Stir, cover, lower the heat, and simmer for 20 minutes. Or until the chicken is cooked all the way through (165ºF internal temperature) and the potatoes are tender.
- Add the frozen peas, and season with salt and pepper. Taste and adjust the seasonings.
Notes
