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Dad's Famous Chicken Cacciatore

  • Author: Miss AK
  • Total Time: 50 minutes
  • Yield: about 6 servings 1x


This is our family favorite chicken cacciatore recipe I grew up eating on Sundays. Chicken thighs braise in rich, homemade tomato sauce with peppers.


  • 1 and 1/2 lbs. boneless, skinless chicken thighs, cut into chunks
  • 2 Tbsp. olive oil, divided
  • 1 onion, diced
  • 2 green bell peppers, cut into 1-inch chunks
  • 4 garlic cloves, minced
  • 2 tsp. Italian seasoning
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup red wine
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • pasta or zoodles, for serving


  1. Once you have the chicken cubed into large bite-sized pieces, add 1 tablespoon of the oil to a large skillet over medium heat. Once the oil is hot, add the chicken and brown it all over, this takes about 8-10 minutes.
  2. Remove the chicken from the skillet and set it aside on a plate. Add the remaining oil to the skillet and add the onions and peppers. Cook for about 5 minutes until they start to soften, and then add the garlic, Italian seasoning, sugar, salt and pepper. Cook for 2 more minutes.
  3. Deglaze the pan with the wine and allow it to cook down and cook out the alcohol for about 3 minutes. Then, add the diced tomatoes and tomato sauce. Mix everything together well and add the chicken back to the pan.
  4. Bring the mixture to a boil, cover and turn it down to simmer for at least 20 minutes. And hour or two is better.
  5. When you’re ready to serve, ladle a heaping serving of the chicken, veggies and sauce over al-dente pasta, veggie noodles or a mixture of both.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian American

Keywords: chicken, chicken thigh, Italian, pasta

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