One-Pan Chicken Cacciatore Recipe Cooks Up to Fall-Off-the-Bone Perfection

Name: One-Pan Chicken Cacciatore Recipe Cooks Up to Fall-Off-the-Bone Perfection
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 serving
Ingredients: 8 chicken drumsticks and/or thighs, about 4 lbs.; 3/4 tsp. salt; 1/2 tsp. pepper; 1 onion, chopped; 1 red pepper, quartered, sliced; 4 oz. chunk deli baked ham, diced, 3/4 cup; 1 1/2 cups cherry tomatoes; 1/2 cup green olives; Fresh oregano

A surprising ingredient adds irresistible flavor to this easy-to-make dish

By Charles Grayauskie

Reviewed by Susan Chiusano

As the story goes, cacciatore, a classic Italian dish, originated in Tuscany. Its roots can be traced back to Renaissance times. The meat in the dish was combined with tomatoes, vegetables, herbs and sometimes wine. For our Chicken Cacciatore recipe, we mix in another ingredient that gives this slow-cooked delight an extra layer of flavor (more on that below).

When making this dish, it’s key to brown the chicken first. This gives the skin a beautiful golden color. For a zingy pop, we use juicy cherry tomatoes and green olives to make the sauce. Now, for the secret ingredient? We stir in cubes of ham. They add a hint of smoky goodness that takes it to next level deliciousness. Best of all, this meal cooks up in one skillet so clean up is a breeze. Try it yourself to see how easy it is to make, then leave us a comment below.

Yields

6 serving

Total Time

1 hr, 15 min

Prep Time

15 min

Cook Time

1 hr

Ingredients

8 chicken drumsticks and/or thighs, about 4 lbs.
3/4 tsp. salt
1/2 tsp. pepper
1 onion, chopped
1 red pepper, quartered, sliced
4 oz. chunk deli baked ham, diced, 3/4 cup
1 1/2 cups cherry tomatoes
1/2 cup green olives
Fresh oregano

Instructions

Sprinkle chicken with salt and pepper. Coat 12” nonstick skillet with cooking spray; heat over medium-high heat. In 2 batches, add chicken; cook, flipping once, until browned, 3–5 min. per side, lowering heat to medium if chicken browns too quickly. Remove chicken.

Add onion to same skillet; cook, stirring occasionally, until starting to soften, 5–7 min. Add pepper slices and ham; cook, stirring, 5 min. Add tomatoes, olives, 1/2 cup water and chicken, skin side up. Bring to a boil; reduce heat to medium-low. Cover; cook until chicken is no longer pink near bones, about 25 min.

Using slotted spoon, transfer chicken, vegetables and olives to platter. Over medium-high heat, bring pan juices to a boil; cook until slightly reduced, 3–5 min. Pour over chicken. Sprinkle with oregano.