Ingredients
Ingredients
- 1200 g bone-in skin-on chicken thighs about 6 thighs; raw bone-in weight
- 27 g olive oil 2 tablespoons
- 150 g yellow onion diced
- 150 g green bell pepper seeded and diced
- 150 g red bell pepper seeded and diced
- 100 g carrot peeled and diced
- 12 g garlic 4 cloves, minced
- 225 g white mushrooms sliced
- 170 g tomato paste one 6-ounce can
- 2 g dried oregano about 2 teaspoons
- 1 g dried thyme leaves about 1 teaspoon
- 240 ml unsalted chicken stock 1 cup
- 794 g canned diced tomatoes one 28-ounce can, with juices
- 9 g fine salt 1 1/2 teaspoons, divided
- 1 g black pepper 1/2 teaspoon
- fresh basil optional garnish, excluded from estimates
Equipment
- 1 Wide heavy pot with lid
- 1 Tongs
- 1 Instant-read thermometer
Instructions
Prepare and cook
- Pat the thighs dry. Season with half the salt and all the pepper. Heat the oil in a wide heavy pot over medium-high heat. Brown the thighs skin-side down for about 8–10 minutes, then turn and cook 4–5 minutes. Work in batches if needed; transfer to a plate.
- Reduce heat to medium. Add onion, both peppers and carrot. Cook about 8 minutes, stirring, until beginning to soften. Add garlic and mushrooms and cook 5 minutes. Stir in tomato paste, oregano and thyme for 2–3 minutes, without scorching the paste.
- Pour in the stock and scrape up the browned bits. Add tomatoes with their juices and remaining salt. Return the chicken and accumulated juices in one layer. Bring to a gentle simmer, then partly cover.
- Simmer about 25–30 minutes, until the thighs are tender and each thickest part reaches 165°F (74°C), measuring away from bone. If the sauce needs thickening, lift out the cooked thighs and simmer it uncovered briefly, then return the chicken.
- Divide the thighs and sauce among six servings. Add optional basil. Rice, polenta, bread and other sides are separate from this recipe and its estimates.
Nutrition
Serving: 1portionCalories: 430kcalProtein: 30.9gFiber: 6.9g
Video
Notes
Video: Preppy Kitchen, “Chicken Cacciatori Recipe | Easy Dinner Recipe,” originally uploaded 2022-01-20. This version uses the source's allowed stock substitution instead of wine.
Nutrition is an ingredient-based estimate using ANSES Ciqual 2025, USDA data and the named manufacturer labels where applicable. Based on approximately 900 g edible meat and skin from 1,200 g bone-in thighs. Bones are excluded; all measured oil and sauce are counted. Optional garnishes are excluded. Values change with brands and portions.
Cost is an approximate U.S. ingredient estimate using online retail package prices checked October 25, 2026, prorated to the quantities used; it is not a local shopping quote. Pantry portions are counted, not whole packages. Taxes, energy, optional garnishes and sides are excluded. Prices and availability vary.
Refrigerate leftovers promptly in shallow containers and reheat leftovers to 165°F (74°C).
