Thiseasy Chicken Cacciatore recipe is a delicious, comforting meal of tender chicken in a rustic sauce of tomatoes, mushrooms, and fresh herbs and spices. Classic Italian favorite that's simple to prepare in less than an hour.
Brown the chicken. Add a tablespoon of olive oil to a large skillet set over medium-high heat. Season the chicken with salt and pepper. Then, add the chicken and cook until browned on one side, about 3 to 5 minutes, before turning onto the other side and browning. Transfer the browned chicken to a plate and set aside. Repeat until all of the chicken has been browned.
Saute onion, celery and garlic. Reduce the heat to the skillet and add the remaining olive oil to the skillet. Stir in the onion, celery and garlic and cook until the vegetables have softened, about 3 minutes.
Add remaining ingredients. Add the parsley, rosemary, red pepper flakes, bell pepper, and mushrooms. Add the chicken stock and crushed tomatoes.
Reduce the sauce. Cook until the sauce has reduced by half.
Add back the chicken. Reduce the heat to low add the chicken and juices from the plate back into the skillet.
Cover and cook. cover and cook until the chicken registers 165ºF when checked with an internal meat thermometer. Remove from the heat and serve.
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Notes
SubstitutionsSubstitute the garlic, salt, and pepper with 1 1/2 teaspoons of Stone House Seasoning if you prefer. Make Ahead and Freezing InstructionsTo make ahead. Prepare the recipe as instructed. Allow to cool and store in an airtight container in the refrigerator for up to four to five days. When ready to serve, reheat on the stove or in the microwave until the chicken registers 165º F when checked with an internal meat thermometer.To store leftover chicken cacciatore. Allow to cool and store in the refrigerator in an airtight container for four to five days. When ready to serve, reheat on the stove or in the microwave until the chicken registers 165º F when checked with an internal meat thermometer.To freeze chicken cacciatore. Allow to cool completely and store in an airtight, freezer-safe container. Label and freeze for up to three months. To serve, thaw in the refrigerator overnight and then reheat and serve following the instructions for make-ahead chicken cacciatore.