Chicken Cacciatore with Mushrooms and Olives

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 65 min · Chicken · dairy-free, low-carb, high-protein

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Ingredients

• 1 lb bone-in skin-on chicken thighs
• 4 oz cremini mushrooms
• 1 red bell pepper
• 1 yellow onion
• 2 garlic cloves
• 1 28 oz can crushed tomatoes
• 1/4 cup dry white wine
• 1/4 cup Castelvetrano olives, pitted
• 3/4 tbsp capers, drained
• 3/4 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 1 bunch fresh parsley

Method (tap to check — screen stays awake)

1. Pat the thighs dry and season well. Brown them skin-down in the oil in a wide braiser over medium-high 8 minutes without moving them, then 3 minutes on the second side. Set aside skin-up.
2. Pour off all but 2 tbsp of fat. Cook the quartered mushrooms 6 minutes until browned, then add the sliced peppers and onion and cook 6 minutes more.
3. Add the garlic, oregano and pepper flakes for 1 minute, then the wine, scraping the base, and reduce by half.
4. Stir in the tomatoes, olives, capers and 1 tsp salt. Return the thighs skin-up, sitting them so the skin stays proud of the sauce and does not go soft.
5. Simmer uncovered 30 to 35 minutes until the sauce has thickened and the thighs read 175F at the bone — dark meat is safe at 165F but eats far better a little past it.
6. Scatter with parsley and serve with polenta, crusty bread or buttered noodles.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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