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5 from 1 vote

Chicken Cacciatore, Creole-Style

Creole seasoned tender chicken thighs in a light tomato and mushroom sauce over a bed of angel hair pasta.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Calories: 714kcal
Author: Judy Purcell


Seasoned Flour:

  • 1 cup flour (I use white whole wheat or sprouted whole wheat flour)
  • 1 1/2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon sea salt
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper

Chicken and Sauce:

  • 4 pounds boneless skinless chicken thighs -- trimmed of fat and cut into 2-3 inch portions
  • 1/2 cup olive oil
  • 1 large yellow onion -- chopped fine
  • 1 pound crimini mushrooms -- cleaned and sliced thick
  • 2 tablespoons garlic -- minced
  • 1 cup dry white wine
  • 14 ounces stewed tomatoes -- smashed by hand
  • 1 cup tomato sauce
  • 2 cups chicken stock
  • 1 whole bay leaf
  • 4 sprigs fresh thyme
  • 1/2 cup fresh basil -- chiffonade
  • 1 tablespoon parsley leaves -- finely chopped
  • 1/2 pound angel hair pasta -- cooked and drained
  • Parmigiano-Reggiano cheese -- grated


  • In a medium size bowl, mix flour with next eight seasoning ingredients until well combined, then put flour mixture in a gallon size ziploc bag.
  • Add several pieces of chicken to the bag of flour and shake until chicken is well coated. Add only enough so the chicken moves freely and isn't over crowded in the bag.
  • In a large Dutch oven or skillet, over medium heat, add 1/4 cup of the oil. When the oil is hot, remove chicken from the bag one piece at a time, shaking off any excess flour.
  • Add the chicken to the oil and brown for 2-3 minutes on each side. Remove the chicken and allow to drain on a paper towel lined pan until needed.
  • Repeat with remaining chicken in small batches so the chicken pieces have room in the flour and the pan without being crowded. Add more oil as needed to the pan in between batches, as needed.
  • Once all the chicken pieces are browned, add the onions to the same pan and sauté over medium heat for 2-3 minutes or until softened. Add the mushrooms and garlic. Continue to sauté until the mushrooms begin to wilt, 3-4 minutes.
  • Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a strong simmer. Stir in the bay leaf, thyme springs, 1/4 cup of the basil, and parsley, simmer for 3-4 minutes.
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  • Add the chicken to the sauce, reduce the heat to low and simmer for 20 minutes, or until chicken is cooked through and sauce is slightly thickened. Remove thyme sprigs before serving.
  • To serve, mound the pasta in the center of each plate, spoon the chicken and sauce over the pasta and garnish with fresh basil. Pass the grated Parmesan cheese at the table for a finishing touch.


Boneless, skinless thighs are used for this recipe instead of whole bone-in pieces to better manage portion size and cooking time.


Calories: 714kcal | Carbohydrates: 35g | Protein: 72g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 195mg | Sodium: 2000mg | Potassium: 1994mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1600IU | Vitamin C: 16.9mg | Calcium: 107mg | Iron: 5.5mg