Ingredients
Scale
- 1 lb chicken breasts or thighs
- 1 tsp sea salt
- ½ tsp black pepper
- 1 green bell pepper, chopped
- 4–5 small potatoes, chopped
- ¼ lb mushrooms, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bay leaf
- ¼ cup olive oil
- Fresh parsley, for serving
Sauce
- 1 (15 oz) can tomato sauce (preferably BPA-free)
- ⅓ cup red wine
Prefer extra sauce? Feel free to double the sauce ingredients for a saucier chicken cacciatore — especially delicious served with crusty sourdough bread.
Instructions
- Preheat oven to 350°F.
- Drizzle ⅛ cup olive oil into a large baking or casserole dish. Place the chicken in the dish and season with salt and pepper.
- Add the bell pepper, onion, mushrooms, potatoes, garlic, and bay leaf around the chicken. Drizzle the remaining ⅛ cup olive oil evenly over the top.
- Bake for 1 hour, or until the vegetables are tender and the chicken is cooked through.
- In a small bowl, whisk together the tomato sauce and red wine.
- Remove the dish from the oven and pour the sauce mixture evenly over the chicken and vegetables.
- Return to the oven and bake for another 10 minutes, allowing the flavors to come together.
- Finish with fresh parsley or your favorite Italian herbs before serving.
Serve warm with rustic sourdough bread or an extra side of roasted potatoes.
Notes
- Chicken thighs give this dish a richer flavor, while chicken breasts keep it lighter.
- Leftovers taste even better the next day.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dinner
- Cuisine: Italian