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Caraluzzi's Recipes

Chicken Cacciatore

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6


  • 1/4 cup flour
  • 2 Tbsp olive oil try Caraluzzi's Extra Virgin Olive Oil
  • 6 boneless skinless chicken thighs
  • 1 small onion chopped
  • 2 cups sliced fresh mushroom
  • 2 cloves garlic minced
  • 1 28 oz. can crushed tomatoes with basil
  • 2 Tbsp chopped fresh parsley
  • 2 tsp Italian seasonings
  • 1 tsp dried basil
  • Salt & ground black pepper to taste try Caraluzzi's Sea Salt & Five Pepper Blend


  • Dredge chicken thighs in fl our, shake off excess.
  • Heat olive oil in a skillet over medium heat, brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
  • In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook 1 to 2 more minutes.
  • Stir in the crushed tomatoes, parsley, Italian seasonings, basil, salt, and black pepper, and stir until thoroughly combined. Rinse crushed tomato can with 1-2 Tbsp water and add to batch.
  • Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink, 30 to 40 minutes. Serve over pasta or rice.