Chicken Cacciatore

RECIPE: CHICKEN CACCIATORE With Cascun Farm chicken and Organicville sauce, you can make a quick, easy, and delicious chicken cacciatore.


  • 8 chicken thighs (assuming that you’re serving 4 and each person will eat 2 thighs)
  • 1 cup flour
  • 5 tablespoons canola, grapeseed or other neutral cooking oil
  • 1 onion, chopped
  • 1 ½ cup mushrooms, sliced
  • 1 bell pepper, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 cup wine
  • Salt and pepper
  1. Preheat oven to 350°.
  2. Heat the oil in an oven-safe deep saucepan or Dutch oven. Salt and pepper the thighs and dredge in flour.
  3. Fry the thighs until the skin is golden brown and crunchy (you might need to do this in more than one batch -- give the thighs plenty of room in the pan!). Save the oil in the pan.
  4. Sauté the onion and pepper slices in the leftover oil, until soft and a little browned.
  5. Add the mushrooms and garlic. Since you’ll be cooking them longer in the oven, don’t worry about cooking any of the vegetables all the way through.
  6. Add the thyme and oregano, and up to a cup of wine (white will make the dish lighter, red will make it more robust).
  7. Pour in about half of a 24-ounce jar of marinara sauce. Stir and cook all of this for a minute or two, and then place the chicken, skin side up, on top of the vegetables and sauce.
  8. Put a lid on the pot and put it in the oven.
  9. Cook for 45 minutes, then remove the lid, crank the heat up to 400° and cook for another 15 minutes to make the top of the chicken crispy. Serve over pasta, egg noodles, rice, or other grain.