One-Pot Chicken Cacciatore
20m
Prep Time
2h 30m
Cook Time
6
Servings
Warm up with this hearty, one-pot Chicken Cacciatore, a perfect meal for cozy nights. Made with flavorful Red Gold Crushed Tomatoes, this dish is rich, comforting, and incredibly versatile—serve it with pasta, polenta, or a crusty loaf of bread. @thesaltycooker @thefeedfeed
Warm up with this hearty, one-pot Chicken Cacciatore, a perfect meal for cozy nights. Made with flavorful Red Gold Crushed Tomatoes, this dish is rich, comforting, and incredibly versatile—serve it with pasta, polenta, or a crusty loaf of bread. @thesaltycooker @thefeedfeed
Ingredients
COPY INGREDIENTS
1 tablespoon olive oil1 large onion, diced1 green bell pepper, diced2 celery stalks, diced1/2 cup dry red wine3 tablespoons Red Gold® Tomato Paste 6 oz1 can Red Gold® Crushed Tomatoes 15 oz2 cups chicken stock2 bay leaves8 oz button mushrooms, sliced4 garlic cloves, minced1 teaspoon dried thyme1 1/2 teaspoons dried oregano1/2 teaspoon smoked paprika2 teaspoons kosher salt1/2 teaspoon fresh cracked black pepper6 bone-in, skin-on chicken thighs
Instructions
- Preheat oven to 350°F.
- Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, green pepper, and celery. Cook for 5 minutes, stirring occasionally, until softened.
- Pour in the red wine and cook until reduced by half, about 2-3 minutes.
- Stir in the Red Gold Tomato Paste, Red Gold Crushed Tomatoes and chicken stock, add bay leaves. Mix well.
- Stir in the mushrooms, garlic, thyme, oregano, smoked paprika, salt and pepper. Nestle the chicken thighs into the sauce.
- Bring the mixture to a low boil, cover with a lid, and place the Dutch oven in the preheated oven. Bake for 2 hours.
- Once the chicken is fork-tender, remove the lid and bake for an additional 30 minutes to thicken the sauce. Remove the bay leaves, and serve hot with your favorite side.
Leave a Review