Chicken Cacciatore

Recipe By: Calphalon Team  -  Originally Published: 7/29/2011


Preparing this dish in a slow cooker is ideal to slowly blend the flavors.  Once your prep work is done, all that's left is to set the table and collect the compliments.

  • Servings: Serves 8
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée


1/4 c. all purpose flour

salt and freshly ground pepper

8 large chicken thighs, excess fat trimmed

1 Tbsp. olive oil

1 c. chopped onions

2 cloves garlic, minced

1 red bell pepper, seeded and cut into 1-in. pieces

1 green bell pepper, seeded and cut into 1-in. pieces

2 sprigs fresh thyme

1 sprig fresh rosemary

2 c. canned plum tomatoes, coarsely chopped

1/2 c. chicken stock

1/4 c. white wine

8 oz. cremini mushrooms, sliced thick


Combine flour, salt and pepper in a shallow dish.  Coat chicken thighs in flour mixture and transfer pieces to a plate.

Heat a 12-in. Calphalon nonstick omelette pan over medium-high heat.  Add olive oil and heat for about 1 minute or until hot. 

Add chicken to pan and brown on all sides; transfer browned chicken to slow cooker crock.  Add onions, garlic, peppers, herbs, tomatoes, stock, wine and a pinch of salt and pepper to the crock. 

Cover with lid and cook 3 hours on High. 

Remove lid, add mushrooms and continue to cook for 30 minutes on High. 

Remove sprigs of thyme and rosemary.  Re-season sauce with salt and pepper and serve chicken with cooked rice or noodles.