Chicken Cacciatore
User Reviews
5
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
Description
This recipe begins by searing seasoned chicken thighs until browned, then removes them to make the sauce in the same pan. Mushrooms are sautéed until browned before adding bell pepper, onions, and garlic. White wine is poured in and reduced by half, concentrating its flavor. Crushed San Marzano tomatoes, chicken broth, half the parsley and basil, thyme, oregano, and a Parmesan rind are added to build a rich, herb-embellished sauce. The chicken is nestled back into this sauce, which simmers gently until the chicken becomes tender and infused with the savory liquid.
The combination of fresh herbs and the Parmesan rind adds complexity and umami to the sauce, complementing the natural richness of the chicken thighs. Optional black olives can introduce a salty depth, while the vegetables and wine create layers of sweetness and acidity. The slow simmer allows the skin-on thighs to remain moist and yield a tender, well-flavored result.
Chicken Cacciatore is a hearty dish often served with pasta, polenta, or crusty bread, which helps absorb the flavorful sauce. The dish embraces rustic Italian flavors with long-cooked depth and robust herbal notes.
If desired, dry red wine can be substituted for white. Without a Parmesan rind, adding grated Parmesan cheese at the end is an alternative. For heat, red pepper flakes can be added to taste.
Ingredients
- 6 chicken thigh about 2 1/2 - 3 lbs, bone-in, skin-on
- salt freshly ground
- black pepper freshly ground
- 1 Tbsp olive oil
- 8 oz. cremini mushrooms sliced (about 1/4-inch thick
- 1 medium red bell pepper seeded and chopped ( 1 1/2 cups
- 1 medium yellow onion diced (1 1/2 cups
- 5 garlic minced (nearly 2 Tbsp, cloves
- 1 cup dry white wine such as Sauvignon Blanc
- 1 (28 oz) can San Marzano tomato well crushed by hand
- 1/2 cup chicken broth
- 1/4 cup chopped parsley divided, fresh
- 1/4 cup chopped basil divided, fresh
- 2 tsp chopped thyme or 3/4 tsp dried, fresh
- 1 tsp oregano or 1 Tbsp fresh, dried
- 1 Parmesan rind
- 1/2 cup black olives halved (optional
Instructions
- Heat olive oil in an extra large saute pan over medium-high heat.
- Dab thighs dry with paper towels, season both sides with salt and pepper. Sear thighs until browned about 5 minutes, turn and sear about 3 - 4 minutes longer. Transfer thighs to a plate, set aside.
- Carefully drain off all but about 2 Tbsp fat in pan. Return to medium-high heat. Add mushrooms and saute, only tossing every minute or two, until browned, about 4 minutes total.
- Add bell pepper and onion and saute 3 minutes. Add garlic and saute 1 minute longer.
- Remove from heat, pour in wine. Return to heat and let simmer over medium-low heat until reduced by about half, about 3 minutes.
- Mix in crushed tomatoes, chicken broth, half the parsley, half the basil, the thyme, oregano and parmesan rind. Season with salt and pepper to taste (take it easy on the salt as sauce will reduce some and parmesan will season the sauce).
- Nestle chicken thighs into the sauce, bring to a simmer and reduce to medium-low. Cover while leaving lid just lightly ajar for some steam to escape. Simmer 15 minutes.
- Turn thighs. Cover fully and continue to simmer until all of the thighs have cooked through and are tender (175 degrees in center), about 15 minutes longer.
- Add olives is using. Finish with remaining half of the parsley and basil. Serve warm with cooked pasta if desired.
Notes
- Dry red wine can be used instead of white wine according to preference.
- If Parmesan rind is unavailable, add about 1/3 cup grated Parmesan cheese towards the end of cooking.
- Add red pepper flakes to the sauce for a spicier variation, adjusting to taste.
User Reviews
Overall Rating
5
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