WEEKDAYS 1e|12c|p

Grilled Chicken Cacciatore with Spaghetti Squash

Christine Zall
Servings: 8
45 to 60 min

This Chicken Cacciatore has a hip new twist on the classic Italian dish!

  • Ingredients
  • step-by-step directions
Grilled Chicken Cacciatore with Spaghetti Squash
  • 8 chicken thighs (boneless, skinless)
  • 3 tablespoons extra-virgin olive oil (divided)
  • 2 tablespoons Italian seasoning (divided)
  • 2 large red bell peppers (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 large onion (sliced)
  • 6 cloves garlic (divided)
  • 8 ounces cremini mushrooms (sliced)
  • 28 ounces crushed tomatoes (canned)
  • 3/4 cup red wine
  • 1/4-1/2 cup chicken broth (on the side)
  • 2 tablespoons capers
  • 1 teaspoon dried oregano
  • 1/4 cup fresh basil (torn)
  • 1 spaghetti squash
  • 2 teaspoons kosher salt (divided)
  • 1 teaspoon black pepper (divided)
  • crushed red pepper flakes (to taste)
  • In a large bowl, add chicken thighs, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, a pinch of red pepper flakes and 1 tablespoon Italian seasoning. Toss to evenly coat chicken.
  • In a separate large mixing bowl, add the peppers, onion, 4 cloves sliced garlic, mushroom, 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to evenly coat.
  • Preheat grill or grill pan to medium-high heat and lightly brush with olive oil. Preheat oven to 350ºF.
  • Grill seasoned chicken thighs until charred on both sides, about 8 minutes total. Grill the vegetables until slightly charred.
  • In a braiser or heavy-bottomed pot, add tomatoes, red wine, chicken broth, capers, 2 cloves crushed garlic, oregano, 1 tablespoon Italian seasoning and crushed red pepper to taste. Place over medium-high heat and bring to a simmer. Add the grilled chicken and vegetables to the pot. Return sauce to a simmer. Transfer to oven to finish cooking, about 30-45 minutes.
  • Serve chicken, vegetables and some sauce over spaghetti squash. Garnish with fresh basil.
  • For the spaghetti squash: using a fork, poke holes all over the squash. Place in the microwave for about 5 minutes, or until cooked through and tender.
  • Once cool enough to handle, cut in half. Using a fork, scrape the squash away from the skin and transfer to a bowl. Season squash with olive oil salt and pepper.
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