Italian for dinner – CHICKEN CACCIATORE

Chicken cacciatore is a classic Italian comfort dish.

As with most Italian dishes, each family has its own version of sauce, pasta dishes, and desserts that are passed down from generation to generation.

As the recipe is passed down, some family members (meaning me), and at times (meaning me, most of the time) the family member will tweak and put their own spin on the dish.

This is my version for a succulent Cacciatore that will fill your house with warm, comforting aromas.


2 small carrots, sliced
1 celery rib, chopped
1 Vidalia onion, diced
1 green bell pepper, diced
extra-virgin olive oil
6 ounces tomato paste
6 chicken thighs, bone-in, and skin
¼ cup all-purpose flour
10 plum tomatoes, drizzle with olive oil, sea salt and roast in oven, until done
3 TBSP fresh basil, chopped
5 cloves garlic, roasted and squeezed out
½ cup red wine (wine you would drink yourself, not cooking wine)
salt to taste
crushed red pepper flakes to taste


Slice, dice, and chop, carrots, celery, onion, pepper, set aside.

In a Dutch oven (or large skillet) heat olive oil on medium high.
Season the chicken thighs with salt, and lightly coat each thigh with flour.
Brown chicken in the pan; 3 to 4 minutes each side (until chicken is browned).
Remove from the skillet and set aside.

Add; onion, carrots, celery, pepper to the skillet, scraping the chicken juices from the pan, and cook for 6 minutes.

Add tomatoes, tomato paste, roasted garlic, chicken and wine to the vegetables in the pot, and stir to combine.
Set heat on low and let simmer until chicken is cooked through to an internal temperature of 165F.
Stir occasionally, and taste so you can adjust the salt and pepper flakes.

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You can use chicken legs instead of thighs. Chicken breast won’t work as well, as dark meat works best for this dish. You can choose to use skinless thighs or legs.
Any sweet onion will work if you don’t have Vidalia.
You can substitute use red, orange or yellow bell pepper
If you don’t want to roast your own plum tomatoes, you can use 1 large can of plum tomatoes
You can use chicken broth instead of wine

Buon appetito

One-Hour for Amazing Thighs

Who says you need to squat, lunge, box jump and twist yourself into a pretzel for amazing thighs?

Not me, that’s for sure.

All you need is a baking pan, root vegetables, olive oil and chicken thighs and one hour of your time.

I know what you’re thinking—that heading is clickbait.

I admit, there is that, but also, chicken thighs are packed with a lot of health benefits which in turn will benefit your own thighs.

A great source of lean protein, and essential nutrients like iron and zinc, boosting your immune system (we all want that these days, right?).

This delicious recipe is easy, fail proof, and clean up is a breeze.

Crispy Succulent Baked Chicken Thighs


3 lbs. chicken thighs, with bone and skin (about 6 to 8 pieces)
4 to 6 potatoes
4 carrots
6 sprigs fresh rosemary
1 lemon (squeeze the juice out of lemon)
olive oil
Kosher salt (or sea salt)
freshly ground black pepper


Preheat oven to 500 F (260 C)

Line a roasting pan or baking sheet with aluminum foil

Spray the pan with olive oil (or you can use non-stick spray)

After cleansing potatoes and carrots, pat dry with paper towel (this will help keep them crispy) and chop them in large pieces.

Note: You can use any other root vegetable as well.

Line vegetables in pan, and spray with olive oil and sprinkle salt over them

Place the fresh rosemary sprigs on top of the vegetales

Pat chicken thighs dry with paper towel (this will help the thighs crisp up) and then place thighs on top of the vegetables

Lightly brush lemon juice on each thigh, and then lightly spray olive oil over each thigh, season with salt and pepper

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Bake for 45 to 50 minutes (until internal temperature of chicken reaches 165 F (74 C).

Remove and let rest for 5 to 10 minutes.

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There you go, amazing looking thighs and you didn’t have to perform any lunges. 🙂