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Test Kitchen Approved

Lemon Chicken Cacciatore

Recipe By Savory Spice Test Kitchen

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 0 Minutes

Recipe By Savory Spice Test Kitchen

Ingredients

3 lbs. bone-in, skin-on chicken thighs and drumsticks


2 Tbsp. cornstarch

3 Tbsp. olive oil

6 shallots, sliced into rings

1 red bell pepper, stemmed, seeded, and sliced into rings

1 cups mushrooms, sliced


0.5 cups white wine

1 28 oz. can diced tomatoes

2 Tbsp. honey

2 sprigs fresh oregano

0.25 cups lemon juice

Savory Spice ingredients in this recipe

  • Pyramid Peak Lemon Pepper

    The marriage of citrus and pepper stands the test of time. Use in place of black pepper anywhere you want a zesty flavor. If you're looking for a s...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details

Directions

Preheat oven to 350 degrees. Season chicken with salt and coat with cornstarch on all sides. In a large Dutch oven, heat oil over medium-high heat. Working in batches, add chicken and cook 5 to 6 min. per side or until golden brown on all sides. Transfer chicken to a plate. Add shallots, bell pepper, and mushrooms to Dutch oven. Cook, stirring and scraping up any browning on the bottom of the Dutch oven for 7 to 8 min. or until softened. Stir in Pyramid Peak Lemon Pepper. Add wine and bring to a simmer. Add diced tomatoes, honey, oregano, and lemon juice, and return to a simmer. Add chicken and chicken juices to Dutch oven. Transfer to oven and cook for 30 min. or until chicken reaches an internal temperature of at least 165 degrees. Discard oregano sprigs. Serve immediately.