This one pot chicken cacciatore is so savory and delicious! Full of summer vegetables and tender, fall-off-the-bone chicken, it’s an easy dinner the whole family will love!
We’ve got big news at our house… we found out a few weeks ago that we are moving to Oregon! My husband got a really great job at a hospital in Portland, and we’ll be moving up at the end of July. As excited as I am about moving (and I really am) I’m already stressing about everything that needs to be done before we go! One of the big things on my list is clearing out our fridge, freezer, and pantry. I’m trying really hard not to spend more than about $20/week on groceries in the time before we move, and instead trying to use up all that good food I’ve stockpiled. So far I’ve planned out the next two weeks without needing to go to the store for anything except milk, and I’m hoping that I can keep the good momentum going!
The first meal I planned was this delicious one pot chicken cacciatore. I haven’t had chicken cacciatore since I was a kid, and wasn’t sure how it would turn out. It was completely delicious! I was kind of amazed by how flavorful and tender the chicken ended up, especially since I was using chicken legs I’ve had in the freezer for months. I didn’t have any mushrooms on hand (which are pretty traditional in cacciatore), but some of my stockpiled zucchini subbed in nicely and made it a little more summery. I wasn’t sure how well my kids would like it, knowing how much they hate onions, but they both (surprisingly) cleaned their plates. It got a thumbs up from the whole family, and it’s definitely one I’d make again!
One Pot Chicken Cacciatore
2 pounds bone in, skin on chicken pieces (I used chicken legs)
2 tablespoons olive oil
1 medium onion, sliced
1 tablespoon minced garlic
1 1/2 cups chopped carrots
1 medium zucchini, sliced
1 cup chicken broth
1 14 ounce can diced tomatoes
2 tablespoons worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
Heat the oil in a heavy pot over medium heat (I used a dutch oven). Add the chicken and cook 3-4 minutes on each side, or until browned. Remove from heat and cover with foil. Add the onions and garlic to the pot, and stir until fragrant. Add the carrots and zucchini, and cook 3-4 minutes, stirring frequently. Add the chicken broth and gently scrape any browned bits from the bottom of the pot. Return the chicken to the pot and add the diced tomatoes, worcestershire, salt, and pepper. Bring the mixture to a simmer. Cover and simmer 40-45 minutes, or until the chicken is tender and falls off the bone. Serve hot over rice or pasta.