Print Options:

Baked Chicken Cacciatore

Yields4 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

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!

 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!

Nutrition Facts

Servings 4