Baked Chicken Cacciatore

This baked chicken cacciatore, which can also be cooked entirely on the stovetop, has a tasty tomato-mushroom sauce and is delicious over mashed potatoes, rice, or pasta.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 276 Calories

Ingredients

• 1 (8 ounce) can tomato sauce
• nonstick cooking spray
• 1 (8 ounce) package sliced fresh mushrooms
• 2 small onions, chopped
• aluminum foil
• 2 cloves garlic, minced, or more to taste
• 2 tablespoons olive oil, or more as needed
• 6 (4 ounce) skinless, bone-in chicken thighs
• 1 (14.5 ounce) can stewed tomatoes with juice
• 0.25 teaspoon ground black pepper
• 0.25 cup all-purpose flour
• 0.25 teaspoon garlic powder
• 0.5 teaspoon salt, divided
• 0.5 cup red wine, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Step 2

Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.

Step 3

Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.

Step 4

Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.

Step 5

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).