Savory Baked Chicken Cacciatore in Just One Hour

This Baked Chicken Cacciatore is a comforting and flavorful dish that combines tender chicken with a rich tomato sauce and vibrant vegetables.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 servings

Course: Chicken

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pounds Bone-in Chicken A mix of thighs, breasts, and legs provides a flavor-packed base.

For Cooking

2 tablespoons Avocado Oil Ideal for searing due to its high smoke point.
2 teaspoons Kosher Salt Essential for enhancing the natural flavors.
1 teaspoon Ground Black Pepper Adds warmth and necessary zing.

For the Vegetables

2 Green Bell Peppers Chopped, adds sweetness; substitute with yellow/orange peppers for a milder flavor.
2 Red Bell Peppers Chopped, contributes vibrant color and additional sweetness.
5 Carrots Peeled and chopped, infuses natural sweetness and texture.
5 stalks Celery Chopped, provides crunch and flavor backbone.
0.5 Red Onion Chopped, offers aromatic depth and sweetness.
3 Garlic Cloves Minced, essential for that irresistible flavor.

For the Sauce

0.25 cup White Wine Pinot grigio recommended, a de-glazing agent that adds acidity.
1 tablespoon Italian Seasoning A blend of herbs that lifts the dish's overall flavor.
1 teaspoon Oregano Compliments the sauce with a herby profile.
1 teaspoon Marjoram Adds a subtle touch of sweetness.
28 oz Diced Tomatoes The sauce base; crushed tomatoes can also work.
0.5 cup Chicken Stock Enhances the sauce's flavor and liquid content.
2 tablespoons Tomato Paste Intensifies the tomato flavor and thickens the sauce.
1 cup Kalamata Olives Offers briny depth; consider omitting for a simpler flavor.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a large Dutch oven, heat 2 tablespoons of avocado oil over medium-high heat. Season the chicken with salt and pepper, then sear for about 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
Add the chopped green and red bell peppers, carrots, celery, and half a chopped red onion to the Dutch oven. Sauté for 2-3 minutes until softened. Add garlic and cook for an additional 2-3 minutes, stirring continuously.
Pour in ¼ cup of pinot grigio to de-glaze the pot, scraping the bottom to lift any delicious brown bits. Simmer for 3-5 minutes.
Stir in 1 tablespoon of Italian seasoning, 1 teaspoon oregano, and 1 teaspoon marjoram. Add chicken stock, diced tomatoes, and tomato paste, then mix well.
Return the chicken to the pot, ensuring it is submerged in the sauce.
Cover and transfer to the preheated oven. Bake for 1 hour.
Remove the Dutch oven and stir in 1 cup of kalamata olives. Cover for another 2 minutes.
Serve with rice, mashed potatoes, or pasta and enjoy!

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 120IUVitamin C: 80mgCalcium: 4mgIron: 15mg

Notes

Use fresh, high-quality ingredients for the best flavor. Don't skip the searing step for maximum taste. Adjust vegetables based on preferences.

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