Baked Chicken Cacciatore


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AuthorEwaCategory, , DifficultyIntermediate

Crispy skin, juicy chicken, delicious tomato sauce with bell pepper and capers - this baked chicken cacciatore is a must-try! The flavors blend perfectly as the chicken bakes in the sauce, plus there's only one dish to wash!

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 4 Large chicken thighs (or mix of chicken thighs and drumsticks)
 1 Red bell pepper
 1 cup Passata (tomato puree) or crushed tomatoes
 ¾ cup Chicken broth
 ¾ cup Dry red wine
 1 Onion
 3 Garlic cloves (minced)
 2 tbsp Capers
 3 Fresh thyme springs
 A small handful of fresh basil leaves
 Salt and pepper
 Olive oil

1

Preheat the oven to 180 Celsius degrees.

2

Season the chicken with salt and pepper.

3

Heat a large oven-proof pan (if you have, if not any large pot/pan) with a little bit of oil over medium heat. Brown chicken both sides and remove from the pan.

4

In the meantime, chop the onion and bell pepper, mince the garlic.

5

To the same pan, add chopped onion, bell pepper, and minced garlic. Cook for a few minutes until soft, stirring often.

6

Add broth, wine, tomatoes, capers, herbs, salt, and pepper.

7

Bring to boil and simmer for 5 minutes. Taste and adjust seasoning if needed.

8

Transfer chicken back to the pan, skin up.

9

Place the pan in the oven (or transfer everything to the baking dish). Bake for 60 minutes.

10

Serve!

Ingredients

 4 Large chicken thighs (or mix of chicken thighs and drumsticks)
 1 Red bell pepper
 1 cup Passata (tomato puree) or crushed tomatoes
 ¾ cup Chicken broth
 ¾ cup Dry red wine
 1 Onion
 3 Garlic cloves (minced)
 2 tbsp Capers
 3 Fresh thyme springs
 A small handful of fresh basil leaves
 Salt and pepper
 Olive oil

Directions

1

Preheat the oven to 180 Celsius degrees.

2

Season the chicken with salt and pepper.

3

Heat a large oven-proof pan (if you have, if not any large pot/pan) with a little bit of oil over medium heat. Brown chicken both sides and remove from the pan.

4

In the meantime, chop the onion and bell pepper, mince the garlic.

5

To the same pan, add chopped onion, bell pepper, and minced garlic. Cook for a few minutes until soft, stirring often.

6

Add broth, wine, tomatoes, capers, herbs, salt, and pepper.

7

Bring to boil and simmer for 5 minutes. Taste and adjust seasoning if needed.

8

Transfer chicken back to the pan, skin up.

9

Place the pan in the oven (or transfer everything to the baking dish). Bake for 60 minutes.

10

Serve!

Baked Chicken Cacciatore

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