Chicken Cacciatore
Hunter-style braised chicken: crisp-skinned thighs simmered with peppers, mushrooms, garlic, red wine, tomatoes and herbs until tender. A rustic Italian one-pot dinner.
Nutrition per serving
2 thighs with sauce- Net carbs
- 8.9g
- Calories
- 591kcal
- Protein
- 39g
- Fat
- 41g
- Total carbs
- 13 g
- Fiber
- 4.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Cacciatore in bianco: The older “white” style from central Italy, with no tomatoes: white wine, rosemary, garlic and a splash of vinegar make a lighter, herby braise.
- Skip the tomato paste. Deglaze with the white wine and vinegar, add 1½ cups broth in total, and braise as written. The sauce will be thinner, more of a savory jus.
Pork chop cacciatore: Bone-in pork chops braised briefly in the pepper, mushroom and tomato sauce, an Italian-American family favorite.
- Sear the chops 3–4 minutes per side until browned, then set aside and make the sauce. Simmer it 15 minutes on the stovetop before adding the pork.
- Return the chops, cover and simmer gently 8–12 minutes, until they reach 145°F (63°C). Rest 3 minutes. Longer braising makes lean chops dry.
- Chicken
- Braise
- Nice to have (optional)
- Chicken
- Braise
-
1 tbsp tomato pasteleave out - Also add
- Nice to have (optional)
- Chicken
- Braise
- Nice to have (optional)
Estimated cost $13.20 for 4 servings ($3.30 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Pat the thighs dry and season with the salt and pepper.
-
Heat the oil in a large Dutch oven or deep oven-safe skillet over medium-high heat. Sear the thighs skin-side down 6–8 minutes, without moving them, until the skin is deep golden and much of the fat has rendered. Flip, cook 2 minutes and transfer to a plate. Pour off all but about 1 tbsp fat.
-
Add the onion, bell pepper and mushrooms and cook 6–8 minutes, stirring now and then, until the mushrooms are browned and the peppers soften. Stir in the garlic and tomato paste and cook 1–2 minutes.
-
Pour in the wine and scrape up the browned bits. Simmer 2 minutes, until reduced by half. Add the tomatoes, broth, oregano, rosemary and bay leaves and bring to a simmer.
-
Nestle the chicken back in skin-side up, keeping the skin above the liquid, and scatter in the olives. Braise uncovered in the oven 30–35 minutes, until the sauce has thickened and the thighs read at least 165°F (74°C); they are most tender at 175–185°F (79–85°C).
-
Discard the bay leaves, top with basil and serve with zoodles, spaghetti squash or cauliflower mash.
Tips for success
-
Keeping the skin above the sauce in the oven lets it stay crisp. Covered on the stovetop, the skin softens but the dish is just as tasty. - Like most braises, cacciatore tastes even better the next day.
- No wine? Use extra broth plus 1 tbsp red wine vinegar for acidity.
Nice to have, not needed
- A Dutch oven goes from stovetop to oven — any deep oven-safe skillet works, or braise it covered on the stovetop.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat covered at 350°F (175°C) for 15–20 minutes or gently on the stovetop.
Prep tip: It tastes even better the next day, so it’s an ideal make-ahead dinner.
Refrigerate up to 4 days or freeze up to 3 months. Reheat covered at 350°F (175°C) or gently on the stovetop.
Variations
2 variations, each with its own ingredients and macrosCacciatore in bianco
FlavorThe older “white” style from central Italy, with no tomatoes: white wine, rosemary, garlic and a splash of vinegar make a lighter, herby braise.
- dry red wine → dry white wine
- diced tomatoes (14.5 oz / 411 g) → extra chicken broth
- + 1 tbsp white wine vinegar
- no tomato paste
6.9 g net · 574 kcal · 38 g protein · 40 g fat · ≈$3.18 per serving (−2 g net carbs vs the original)
Pork chop cacciatore
ProteinBone-in pork chops braised briefly in the pepper, mushroom and tomato sauce, an Italian-American family favorite.
- bone-in, skin-on chicken thighs → bone-in pork chops
8.3 g net · 410 kcal · 39 g protein · 21 g fat · ≈$3.60 per serving (−0.6 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
