Photo of Chicken Cacciatore by Chef Clay Smith by WW

Chicken Cacciatore by Chef Clay Smith

Points® value
Total Time
1 hr 8 min
10 min
58 min


Uncooked bone-in skinless chicken thigh

6 thigh(s)

Table salt

1 tsp(s)

Black pepper

1 tsp(s)

Olive oil

2 tbsp(s)


1 medium, sliced


1 stalk(s), medium, sliced

Bell pepper

2 item(s), medium, roughly chopped


1 medium, roughly chopped


2 clove(s), large, minced

Canned whole peeled tomatoes

28 oz, (1 x 796mL can), preferably San Marzano

Red wine vinegar

2 tsp(s), or white wine vinegar

Bruschetta by Chef Clay Smith

¼ cup(s), (optional)

Fresh basil

¼ cup(s), roughly torn, as garnish


  1. Over the stovetop, pre-heat a large sauté or braiser pan over medium-high heat.
  2. Season chicken with salt and pepper.
  3. Add oil and chicken into pan, skin side down.
  4. Continue cooking over medium-high heat until chicken is browned.
  5. Flip chicken over and add carrots, peppers, celery and onions into the pan.
  6. Continue cooking over medium-high heat, stirring often, until vegetables are softened.
  7. Add garlic into pan and continue to cook for an additional minute before adding the tin tomatoes.
  8. Gently break up tomatoes and incorporate into the chicken and vegetables.
  9. Cover and let cook over low heat for 30-45 minutes or until chicken is falling off the bone.
  10. Remove from heat and add vinegar, salt, basil and bruschetta.
  11. Mix together and serve.


For an extra burst of colour and flavour, add some of Chef Clay Smith's bruschetta as a garnish (Points will vary). If you're looking to cut the Points without cutting the flavour, use bone-in, skinless chicken thighs!