1/1 Photo of Roasted Chicken Cacciatore
1 hr 20 mins
1 hr 5 mins
Irene H Forster's Note:
This a mash-up of several recipes I had from various sources. The roasting and the balsamic give it such a deep taste, it was the best. I just had to share it! Traditional Chicken Cacciatore uses bone in chicken but I find that boneless skinless thighs stay nice and moist and make it easier to eat. No knife needed to cut the thighs, that's how tender they get. And don't worry about the garlic, it mellows into a sweet dream with the roasting. I've tried this recipe with both dry white and dry red, and I prefer the white, but it's a personal preference.
My Private Note
Units: US | Metric
- 354.88 ml plum tomatoes, rough chopped
- 283.49 g mushrooms, any type, quartered
- 1 small green pepper, rough chopped
- 1 large onion, rough chopped
- 8 garlic cloves, peeled, left whole
- 73.94 ml olive oil, divided
- 44.37 ml balsamic vinegar
- 907.18 g boneless skinless chicken thighs (4-6 thighs depending on the size)
- 29.58 ml fresh rosemary, chopped, divided
- 236.59 ml dry white wine
- 396.89 g can whole tomatoes, squeeze and drain the tomatoes, reserving 1/2 cup of juice
- 118.29 ml chicken broth
- 14.79 ml fresh marjoram, chopped
- 44.37 ml capers, drained, divided
- 1Preheat oven to 500°F
- 2Prepare all roasting vegetables (tomatoes, mushrooms, pepper, garlic, onions) as indicated above. To simplify garlic peeling, smack the garlic clove with the flat side of the knife, the peel will just come right off.
- 3In a large bowl combine chopped plum tomatoes, quartered mushrooms, chopped green pepper, garlic cloves, and chopped onion. Add 2 T Balsamic vinegar and 2 T olive oil and toss to combine well.
- 4Place vegetables into a large roasting pan, sprinkle with salt and pepper, and into the oven. Roast, stirring occasionally, until the onions and garlic are golden brown and nearly all the liquid from the mushrooms and tomatoes has evaporated, about 40-50 mins, could be longer depending on the size of the pan.
- 5Reduce oven temperature to 325°F.
- 6Sprinkle chicken with salt and pepper and 1 T rosemary.
- 7In a large skillet add remaining 3 T oil and heat on medium heat until oil is hot. Add one thigh at a time, making sure not to crowd them. I do them in a couple batches.
- 8Brown both sides of the thighs until a golden brown, putting chicken into bowl as they are done.
- 9Add wine and chicken broth to skillet and simmer until reduced by 1/2 scraping up any browned chicken bits that stuck to the bottom. Add canned tomatoes with liquid and combine thoroughly.
- 10Remove roasting pan from oven. Nestle chicken in roasted vegetables and pour wine mixture over the top. Sprinkle remaining 1 T rosemary, marjoram and 1/2 of capers. Stir gently, incorporating any brown bits that may have stuck to the sides of the roasting pan.
- 11Return roasting pan to oven and bake for 15 - 20 mins, or until chicken is done and juices run clear. Top with remaining capers.
- 12Serve over pasta or polenta.
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Nutritional Facts for Roasted Chicken Cacciatore
Serving Size: 1 (440 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 367.7
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 3.2 g
- Cholesterol 125.9 mg
- Sodium 333.8 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 2.7 g
- Sugars 5.7 g
- Protein 33.4 g
The following items or measurements are not included: