How to Make Chicken Cacciatore with One Pan | Recipe | Anna Olson

red wine

🥗Healthier: white wine

💰Cheaper: grape juice

Grape juice offers a non-alcoholic option while maintaining sweetness.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is heart-healthy.

Dice onions coarsely and set aside.

Peel and cut 3 small carrots using the rolling cut method, ensuring they are fork-sized.

Cut the bell pepper by removing the seeds and membrane, then dice it.

Preheat a cast enamel pan on high heat and add a generous amount of olive oil.

Add chicken thighs skin side down to the hot oil, sprinkle with salt and pepper, and sear until browned.

Flip the chicken to brown the other side, ensuring some pieces may stick to the pan.

Remove the chicken from the pan and set aside, lowering the heat.

Add diced onions, carrots, and bell pepper to the pan and cook for about 5 minutes until softened.

Increase the heat and add mushrooms, seasoning them lightly with salt and pepper, and cook until they release moisture.

Once the mushrooms have released their liquid and the bottom of the pan shows some browning, add white wine and tomato sauce to the pan.

Nestle the chicken back into the pan, cover with a lid, and let simmer until the chicken is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens