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Chicken Cacciatore on a light blue plate with egg noodles.
Chicken Cacciatore - Oven Version
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Chicken Cacciatore is a classic winter comfort meal. Cacciatore means hunter, so this stew is "in the style of the hunter" and includes peppers, tomatoes and herbs. Why hunter means peppers, tomatoes and herbs is beyond me, but that's the tradition!
Course: Entrées
Cuisine: French
Keyword: Chicken, Paleo Friendly, Quick and Easy
Servings: 4
Calories: 551 kcal
  • olive oil
  • 1 whole chicken cut into 8 pieces
  • salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • 1 onion cut into large chunks
  • 2 cloves garlic thinly sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ cup white wine
  • 1 red bell pepper cut into large dice
  • 1 green bell pepper cut into large dice
  • 8 ounces mushrooms sliced ½-inch thick
  • 1 28-ounce can diced tomatoes
  • 1 cup chicken stock
  • 1 tablespoon chopped fresh parsley
  • fresh parsley leaves for garnish
  1. Preheat the oven to 350°F and pre-heat a 5- or 6-quart Dutch oven over medium heat.
  2. Season the chicken pieces with salt and freshly ground black pepper and dredge in flour, shaking off any excess. Add the olive oil to the pot and brown the chicken on all sides in batches. Removed the browned chicken and set aside.
  3. Add the onion and garlic to the pot and sauté unit the vegetables start to brown. Add the mushrooms and peppers and sauté for a few more minutes. Stir in the tomato paste, oregano, thyme and bay leaf. Deglaze the pan with white wine, scraping up any bits on the bottom of the pan. Add the diced tomatoes and chicken stock and stir. Return the browned chicken to the pot, nestling it into the vegetables and cover the pot with a lid.
  4. Transfer the pot to the oven and bake for 45 minutes. Remove the lid and cook for an additional 15 minutes.
  5. Return the pot to the stovetop. Ladle away any grease that rises to the surface of the sauce. Transfer the chicken and vegetables to a platter and tent loosely with foil to keep warm. Add fresh chopped parsley to sauce and bring to a simmer for about 5 minutes until it thickens slightly.
  6. Serve the chicken and sauce over noodles or rice, spooning the sauce over the top. Garnish with fresh parsley leaves and serve.

Recipe Video

Nutrition Facts
Chicken Cacciatore - Oven Version
Amount Per Serving
Calories 551 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g40%
Cholesterol 144mg48%
Sodium 437mg18%
Potassium 1053mg30%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 8g9%
Protein 41g82%
Vitamin A 1635IU33%
Vitamin C 81.3mg99%
Calcium 83mg8%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.