Pioneer Woman Chicken Cacciatore

Pioneer Woman chicken cacciatore is an easy Italian dinner made with crispy chicken thighs, peppers, mushrooms and white wine tomato sauce, ready in 1 hour 25 minutes. This cozy chicken and noodles dinner fits Sunday supper, family dinner nights and chilly fall or winter evenings.

Brown the chicken thighs well in the Dutch oven before anything else goes in, because that golden crust gives the whole sauce its deep flavor. Pale chicken leaves you with a thin, flat sauce and soft skin.

Finishing the pot uncovered at 375°F for the last 15 minutes keeps the skin from turning soggy under the lid. Then reducing the juices on the stove for a few minutes thickens the sauce so it clings to the noodles.

Pioneer Woman Chicken Cacciatore

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

15

minutes

Calories

640

kcal

Tender bone-in chicken simmers under a lid with peppers, mushrooms and tomatoes, then finishes uncovered so the skin stays crisp. The reduced sauce coats a big platter of egg noodles.

Ingredients

• 1 lb. pasta or egg noodles
  

• 8 whole chicken thighs, skin-on (can use any whole piece of chicken)
  

• Salt and freshly ground black pepper, to taste
  

• 1/2 c. all-purpose flour
  

• 4 tbsp. olive oil
  

• 2 tbsp. butter
  

• 1 whole medium onion, halved and sliced
  

• 2 whole red bell peppers, cored and sliced (not too thin)
  

• 2 whole green bell peppers, cored and sliced (not too thin)
  

• 5 cloves garlic, diced
  

• 12 oz. mushrooms (white or cremini), sliced
  

• 1/2 tsp. ground thyme
  

• 1/4 tsp. turmeric
  

• 1/2 tsp. kosher salt
  

• Red pepper flakes, crushed, to taste (optional)
  

• 3/4 c. dry white wine
  

• 1 28-oz. can whole or diced tomatoes (with their juice)
  

• Chopped flat-leaf parsley
  

• Parmesan cheese, for sprinkling
  

Directions

• Preheat and cook pasta: Preheat the oven to 350°F, then cook 1 lb. pasta or egg noodles according to the package directions. Drain them while they still have a little bite and set aside.
• Season and dredge chicken: Season both sides of 8 chicken thighs with salt and pepper to taste. Then dredge each piece in 1/2 cup flour, shaking off the extra.
• Brown the chicken: Heat 4 tablespoons olive oil and 2 tablespoons butter in a heavy skillet or Dutch oven over medium-high heat. Brown the chicken skin side down, four pieces at a time, then move it to a clean plate and pour off half of the fat.
• Cook the vegetables: Add 1 sliced onion, 2 sliced red bell peppers, 2 sliced green bell peppers and 5 diced garlic cloves to the pan and stir for 1 minute. Then add 12 oz. sliced mushrooms and stir for 1 minute more.
• Season and add wine: Stir in 1/2 teaspoon ground thyme, 1/4 teaspoon turmeric, 1/2 teaspoon kosher salt, extra black pepper and red pepper flakes if you like some heat. Pour in 3/4 cup dry white wine and let it bubble.
• Add tomatoes and chicken: Pour in the 28-oz. can of tomatoes with their juice and stir to combine. Return the chicken to the pan skin side up, so it sits in the sauce without being fully submerged.
• Bake the cacciatore: Cover the pan and bake for 45 minutes. Then remove the lid, raise the heat to 375°F and cook 15 minutes more.
• Reduce the sauce: Take the pan out of the oven and move the chicken and vegetables to plates. Return the pot to the burner over medium-high heat and cook the sauce down for a few minutes.
• Assemble and serve: Pile the drained noodles on a large platter, then spread the vegetables over the top and set the chicken on the vegetables. Spoon the pot juices over everything and finish with chopped flat-leaf parsley and Parmesan cheese.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless chicken instead of thighs?

You can, but bone-in, skin-on pieces give the best flavor and stay juicy through the long bake. If you use boneless breasts, check them earlier, since they dry out faster than thighs.

How do I store leftover chicken cacciatore?

Keep the chicken and sauce in an airtight container in the fridge for up to 3 days. Store the noodles separately so they don't soak up all the sauce, then reheat gently on the stove or in the oven.

Can I make chicken cacciatore ahead of time?

Yes, the sauce actually tastes even better the next day. Cook the whole dish, cool it and refrigerate, then rewarm it in a 350°F oven and cook fresh noodles right before serving.

What can I use if I don't have a Dutch oven?

A heavy ovenproof skillet with a tight lid works fine. If your pan has no lid, cover it snugly with foil for the first 45 minutes, then remove it for the last stretch.

What is the most common mistake with this dish?

Overcooking the pasta is the big one, since the noodles sit under hot sauce and keep softening. Pull them while they still have some bite so they stay tender on the platter.