Chicken Cacciatore

  • 4 chicken thighs, bone-in

  • Salt & Pepper

  • ½ C. all-purpose flour

  • 1 tsp. garlic powder

  • 2 tsp. basil, dry

  • 3 Tbsp. extra virgin olive oil

  • 1 onion, diced

  • 1 red bell pepper, diced

  • 4 cloves garlic, minced

  • ½ C. parsley, chopped

  • ½ C. dry red wine

  • 1 28-oz. can diced tomatoes with juice

  • 1 lb. mushrooms, halved

  • ½ C. kalamata olives, pitted & halved

  • ¼ C. basil, thinly sliced

Season both sides of the chicken thighs with salt and pepper. 

In a gallon-size resealable bag, combine the flour, 1 tsp. salt, ½ tsp. black pepper, garlic powder and basil. Place the chicken pieces, one at a time, in the bag and coat with the flour mixture. Shake off the excess flour and place on a plate. 

Over medium-high heat, add the olive oil to the pan followed by the chicken thighs – careful not to crowd the pan. Brown on both sides and remove to a clean plate.

Now sauté the onion and bell pepper in the hot oil until just softened.

Stir in the garlic, basil and parsley and cook 30 seconds. 

Return the chicken to the pan. Deglaze with the red wine, scraping up the bits from the bottom of the pan. Stir in the tomatoes. Reduce the heat to medium. Cover and cook 15 minutes. 

Add in the mushrooms and cook for another 10 minutes. 

Garnish with olives and fresh basil.

Serves 4


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