Weeknight Chicken Cacciatore Recipe

LeGourmetTV's picture

Apr. 24, 2015

This is a super fast weeknight one-pot chicken meal that your family will love!


Olive oil/Bacon fat 1 Tablespoon
Chicken thighs 6
Salt and pepper To Taste
Sliced mushrooms 3 Cup (48 tbs)
Red bell pepper 1 Large (cut into strips)
Green bell pepper 1 Large (cut into strips)
Celery rib 1 , finely chopped
Garlic cloves 3 , minced
Dry white wine/Lillet 1/2 Cup (8 tbs)
Diced tomatoes 28 Ounce (1 can)
White onion 1 , sliced
Dried oregano 1 Teaspoon
Hot pepper 1
Balsamic vinegar 2 Tablespoon
Pitted kalamata olives 10



Using a large skillet, heat oil over medium heat. 

Season chicken thighs lightly with salt and cracked black pepper. 

Brown chicken thighs in hot oil on all sides, then remove and set aside. 

Add mushrooms, sweet pepper, and celery to skillet. Saute until soft. 

Add wine and scrape up the fond from the pan bottom. 

Add tomatoes, onions, garlic, oregano, and hot pepper stirring to combine. 

Return chicken to skillet, cover and cook about 20 minutes or until chicken is done (180 degree F). 

Stir in balsamic vinegar.


Sprinkle with olives before serving.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 195Calories from Fat 69

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 186 mg7.75%

Total Carbohydrates 13 g4.3%

Dietary Fiber 3 g12%

Sugars 7 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet