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 developed and reviewed.

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-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, skin-on (2 lbs) chicken thighs
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.