Chicken Cacciatore Spaghetti

A hearty pasta dish with tender chicken, mushrooms, peppers, tomatoes, olives, and capers served with spaghetti.

Course Main

Cuisine Italian

Prep Time 10

Cook Time 50

Servings

Calories 592kcal

Author Michelle Ordever

Equipment

Ingredients

3 tablespoons extra virgin olive oil divided
6 chicken thighs bone-in, skinless
1 large onion thinly sliced
8 ounces mushrooms chopped
4 garlic cloves minced
1 red bell pepper thinly sliced
¼ cup dry red wine
28 ounces crushed tomatoes, undrained (2 x 14-ounce cans)
½ teaspoon dried oregano
½ teaspoon red pepper flakes
½ cup black olives pitted and halved
2 teaspoons capers
¼ cup fresh parsley roughly chopped
Sea salt and black pepper to taste
Cooked spaghetti or polenta to serve

US Customary - Metric

Instructions

Heat 2 tablespoons of olive oil in a large high-sided skillet or Dutch oven over medium heat. Add the chicken thighs, season generously with salt and black pepper, and sear on all sides for 4-5 minutes until golden. Transfer the chicken to a plate and set aside.
Add the onion and mushrooms to the same pan and season with salt and black pepper. Add the remaining tablespoon of olive oil if needed, then cook for 4-5 minutes until the onion is translucent and the mushrooms have softened.
Add the garlic and red bell pepper and cook for 2-3 minutes.
Pour in the red wine, then add the crushed tomatoes and their juices, oregano, red pepper flakes, olives, and capers. Stir everything together.
Bring the sauce to a gentle simmer over medium-low heat.
Return the chicken thighs and any accumulated juices to the pan. Cook for 30-35 minutes until the chicken is cooked through and the sauce has thickened slightly.
Remove from the heat and stir in the fresh parsley. Taste and adjust the salt and black pepper as needed.
Serve the Chicken Cacciatore over cooked spaghetti or creamy polenta, and enjoy!

Notes

Tips

Chicken thighs work particularly well in this recipe because they remain tender and flavorful during the longer cooking time.
Make sure the chicken is thoroughly cooked before serving. The thickest part should reach a safe internal temperature of 165°F (74°C).
Serve the Chicken Cacciatore over spaghetti to soak up the tomato sauce, or try creamy polenta for a hearty alternative.

Substitutions

You can use chicken breasts instead of chicken thighs if you prefer. Cooking time may need to be adjusted depending on their size and thickness.
If you prefer not to cook with wine, replace the red wine with chicken stock.
In the UK, finely chopped canned tomatoes are a suitable substitute for crushed tomatoes, or briefly blend regular chopped tomatoes for a smoother consistency. This recipe uses 2 x 400g tins.
Red pepper flakes are generally sold as dried chilli flakes in the UK. Use the same quantity, adjusting to taste if you prefer less heat.

Leftovers

Let leftovers cool before transferring to an airtight container and refrigerating.
Reheat thoroughly on the stovetop or in the microwave until piping hot throughout before serving.

Freezing

You can freeze Chicken Cacciatore once it has completely cooled. Transfer to a freezer-safe airtight container with plenty of the sauce to help keep the chicken moist.
Thaw overnight in the refrigerator, then reheat thoroughly on the stovetop until piping hot throughout.
For best results, freeze the Chicken Cacciatore separately and prepare fresh spaghetti or polenta when serving.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition