This recipe comes from my granny. He likes it, and my dad remembers her making it for him when he was younger. It’s fantastic in every way!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- nonstick cooking spray
- ¼ cup all-purpose flour
- ½ teaspoon salt, divided
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 6 (4 ounce) skinless, bone-in chicken thighs
- 2 tablespoons olive oil, or more as needed
- 2 small onions, chopped
- 2 cloves garlic, minced, or more to taste
- 1 (8 ounce) package sliced fresh mushrooms
- ½ cup red wine, or more as needed
- 1 (14.5 ounce) can stewed tomatoes with juice
- 1 (8 ounce) can tomato sauce
- aluminum foil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking dish with cooking spray.
- Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
- Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- You can use skin-on chicken thighs if you’d like, instead of skinless, or a mixture of chicken thighs and legs.
- White wine or chicken broth can be used in place of red wine, if preferred.
- This can easily be made on the stovetop by adding the chicken back to the finished sauce, covering, and allowing it to simmer until the chicken is done, 30 to 45 minutes.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 608 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was fantastic!! My family really loved it. I did not change any ingredients, but I used my cast iron skillet instead of a baking dish. I’m definitely making it again!
Very tasty meal. I went ahead and left the skin on the thighs as noted in the Cook’s Notes, however next time I’ll be sure to remove it, as the skin comes out mushy and rubbery. I felt this could have used a bit more salt, and some fresh herbs would have been a nice touch. I also prefer diced tomatoes as opposed to stewed tomatoes which add a sweetness that is not needed. You can also save on the dishes by just using an oven-safe skillet. After browning the chicken, remove to a plate, and use the same skillet to cook the veggies and sauce, then add the chicken back in and into the oven. I felt this tasted even better the next day once the flavors had a chance to meld.
A very easy recipe to follow, but whoever wrote preparation takes 15 minutes did not do this recipe. Just browning the chicken for 5 minutes per side takes 20 minutes. Then cooking the onions, garlic and sauces takes another 5 minutes. I would suggest AllRecipes corrects the time line for this. Otherwise, delicious.
I’m used to making chicken cacciatore in a slow cooker. This baked chicken cacciatore was very good, but I think I prefer it made in the slow cooker.
My husband said ““Oh my, that is incredibly good!” “My wife’s accidental purchase of boneless (rather than bone-in) thighs was a godsend. The entire meal was fork-tender. I never even touched my knife!” “The mushrooms and onions were al dente, and the sauce was so perfect that we’re already looking forward to using the leftovers over pasta or rice! Yum!”
Awesome…..and I used GF flour and it was perfect! A winner.
This was great! I followed the directions and it came out perfect! I served it with bow tie pasta.
I didn’t have any mushrooms so I put in some green peppers and a little celery.