Description
This classic Chicken Cacciatore recipe features tender chicken wings and drumsticks simmered in a rich tomato-based sauce with bell peppers, mushrooms, Kalamata olives, and herbs. It’s cooked in the oven to develop deep, hearty flavors, perfect served over noodles, rice, or polenta for a comforting and satisfying meal.
Ingredients
Units
Scale
Chicken
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds chicken wings and drumsticks
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Vegetables & Aromatics
- 4 cloves garlic (minced)
- 1 medium onion (chopped)
- 1 pound white mushrooms (cleaned and chopped)
- 1 medium green bell pepper (chopped)
- 1 medium red bell pepper (chopped)
- 1 medium yellow bell pepper (chopped)
Seasonings & Liquids
- 1/4 teaspoon turmeric
- 2 teaspoons oregano (dried)
- 2 bay leaves
- 1 cup red wine
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (1 can)
- 3/4 cup Kalamata olives (pitted)
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get ready for baking the chicken with the sauce.
- Sear Chicken: Heat the olive oil and butter in a large oven-safe skillet with a lid until the butter is melted. Add the chicken pieces, season generously with salt and pepper, and fry on both sides until golden brown, about 4 minutes per side. The chicken doesn’t need to be fully cooked at this stage as it will continue cooking in the oven. Remove the chicken and set aside.
- Sauté Aromatics: In the same skillet, add minced garlic and chopped onions. Sauté for 2 minutes until the onions become translucent and the garlic is aromatic. Stir frequently to avoid burning.
- Cook Mushrooms & Peppers: Add the chopped mushrooms and cook for 5 minutes until they release moisture and begin to brown. Then add the chopped green, red, and yellow bell peppers, stirring and cooking for another 2 minutes until the peppers soften slightly.
- Add Spices and Liquids: Stir in turmeric, dried oregano, and bay leaves. Pour in the red wine, then add tomato paste and diced tomatoes. Stir well to combine everything and bring the mixture to a boil. Make sure to scrape the bottom of the pan to loosen browned bits for more flavor.
- Bake Chicken: Return the seared chicken to the skillet, nestling pieces into the sauce. Cover with a lid and bake in the preheated oven for 45 minutes to 1 hour until the chicken is cooked through and tender.
- Finish and Serve: Remove from the oven and top with pitted Kalamata olives. Garnish with fresh chopped parsley before serving. Serve hot over noodles, rice, or polenta for a complete meal.
Notes
- Chicken: Using bone-in, skin-on pieces like wings and drumsticks adds the best flavor and tenderness. Thighs are also an excellent choice. Boneless chicken cooks faster but won’t have the same rich taste.
- Mushrooms First: Cooking mushrooms before peppers allows them to brown and develop flavor instead of steaming, enhancing the dish’s depth.
- Wine Alternatives: Substitute the red wine with low-sodium chicken broth mixed with a splash of balsamic vinegar or red wine vinegar if you prefer a non-alcoholic option.
- Make Ahead: The flavors deepen if prepared in advance. Store leftovers in the fridge for up to 4 days, and reheat gently.
- Deglazing: When adding wine and liquids, scrape the pan bottom to loosen caramelized bits—this step boosts flavor significantly.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 105 mg
