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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

Preheat the oven to 180 Celsius degrees.


Season the chicken with salt and pepper.


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.


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


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


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


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


Transfer chicken back to the pan, skin up.


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



Nutrition Facts

Servings 4