One-Pot Chicken Cacciatore

20 minutes Prep Time
2 hours
30 minutes 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

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 1/2 cup dry red wine

  • 3 tablespoons Red Gold® Canned Tomato Paste 6 oz

  • 1 can Red Gold® Canned Crushed Tomatoes 15 oz

  • 2 cups chicken stock
  • 2 bay leaves
  • 8 oz button mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 6 bone-in, skin-on chicken thighs

Instructions

Step one

Preheat oven to 350°F.

Step two

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.

Step three

Pour in the red wine and cook until reduced by half, about 2-3 minutes.

Step four

Stir in the Red Gold Tomato Paste, Red Gold Crushed Tomatoes and chicken stock, add bay leaves. Mix well.

Step five

Stir in the mushrooms, garlic, thyme, oregano, smoked paprika, salt and pepper. Nestle the chicken thighs into the sauce.

Step six

Bring the mixture to a low boil, cover with a lid, and place the Dutch oven in the preheated oven. Bake for 2 hours.

Step seven

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.

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