Prep Time: 25 mins | Cook Time: 35 mins | Total Time: 1-hr | Yield: 6 servings
If you are searching for an easy weeknight dinner that you can make in no time, then this Baked Chicken Cacciatore is a must-try. Juicy chicken thighs smothered in a thick homemade tomato sauce with garlic, bell peppers, and celery. Serve this mouthwatering chicken cacciatore with grains and pasta for a filling meal. My family loves to pair this with mashed potatoes, lightly buttered pasta, or even white rice.
Ingredients
6 chicken thighs, bone-in, skin-on
3 cloves garlic, minced
2 tbsp olive oil, divided
1/2 green bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
2 stalks of celery, thinly sliced
1/2 yellow onion, thinly sliced
15 oz. diced tomatoes
1 tsp Italian seasoning
15 oz. crushed tomatoes
1 1/2 tsp Kosher salt
1 tsp coarse ground black pepper
1 c. white wine
How to make Baked Chicken Cacciatore
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a large saucepan, heat the olive oil over medium-high heat. In the meantime, season the chicken with salt and pepper. Once the oil is hot, add the chicken to the pan, skin-side down, and sear for about 5 to 6 minutes. Flip and continue to cook the chicken for another 5 to 6 minutes.
Step 3: Into a 9 x 13-inch baking dish, transfer the chicken when done. Around the chicken, scatter the bell peppers, celery, onion, and garlic.
Step 4: Whisk the wine, diced tomatoes, crushed tomatoes, Italian seasoning, salt, and pepper in a large bowl. Mix well until combined. Then, pour this over the chicken and veggies.
Step 5: Using aluminium foil, tent the dish and place it in the preheated oven. Bake for about 25 to 30 minutes. Remove the cover and continue to bake for another 25 to 30 minutes.
Nutrition Facts:
Calories: 420 kcal | Carbohydrates: 13g | Protein: 26g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 885mg | Potassium: 733mg | Fiber: 3g | Sugar: 6g | Vitamin A: 707IU | Vitamin C: 53mg | Calcium: 70mg | Iron: 3mg
Ingredients
- 6 chicken thighs, bone-in, skin-on
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1/2 green bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 2 stalks of celery, thinly sliced
- 1/2 yellow onion, thinly sliced
- 15 oz. diced tomatoes
- 1 tsp Italian seasoning
- 15 oz. crushed tomatoes
- 1 1/2 tsp Kosher salt
- 1 tsp coarse ground black pepper
- 1 c. white wine
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a large saucepan, heat the olive oil over medium-high heat. In the meantime, season the chicken with salt and pepper. Once the oil is hot, add the chicken to the pan, skin-side down, and sear for about 5 to 6 minutes. Flip and continue to cook the chicken for another 5 to 6 minutes.
Step 3: Into a 9 x 13-inch baking dish, transfer the chicken when done. Around the chicken, scatter the bell peppers, celery, onion, and garlic.
Step 4: Whisk the wine, diced tomatoes, crushed tomatoes, Italian seasoning, salt, and pepper in a large bowl. Mix well until combined. Then, pour this over the chicken and veggies.
Step 5: Using aluminium foil, tent the dish and place it in the preheated oven. Bake for about 25 to 30 minutes. Remove the cover and continue to bake for another 25 to 30 minutes.
