Classic Chicken Cacciatore

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Italian stew of tender chicken simmered with tomatoes, mushrooms, and herbs, served over creamy mashed potatoes for a satisfying family meal. This Italian chicken recipe, ready in about 65 minutes, pairs chicken thighs, all-purpose flour, and salt for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

4 bone-in chicken thighs, skin-on (2 lbs)
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 large onion
2 carrots
2 stalks celery
3 cloves garlic
1 cup chicken broth
1/2 cup tomato sauce
1/2 cup white wine
1/2 cup mushrooms
1/4 cup fresh parsley
1 tbsp fresh rosemary

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Instructions

Step 1: Pat chicken thighs dry, then season with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown chicken thighs skin-side down for 5 minutes, flip, and cook 3 more minutes until golden. Remove and set aside.
Step 3: Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, cooking 5 minutes until softened. Add 3 minced garlic cloves and cook 1 minute until fragrant.
Step 4: Pour in 1/2 cup white wine and 1 cup chicken broth, scraping the pot bottom to release browned bits. Add 1/2 cup tomato sauce, 1/2 cup sliced mushrooms, and the chicken thighs. Simmer covered for 30 minutes on low heat.
Step 5: Stir in 1/4 cup chopped parsley and 1 tbsp chopped rosemary, cooking uncovered 5 minutes until sauce thickens. Discard skin from chicken before serving.