Chicken Cacciatore
This savory chicken cacciatore recipe is a classic Italian dish including tender chicken, fresh vegetables and herbs simmered in a savory sauce made from tomatoes, wine and broth that is delicious with pasta.
Servings: 4 servings
Ingredients
- 4-5 chicken thighs bone-in, skin on
- 1 teaspoon table salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion chopped
- 10 ounces mushrooms thickly sliced
- 4 garlic cloves finely chopped
- 1-½ tablespoons all-purpose flour
- 1 cup dry white wine
- 1-½ cups chicken broth
- 1 (14.5 ounce) can crushed tomatoes (see notes)
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh basil chopped
- ½ cup olives
- Chopped parsley and basil sprigs for garnish
Instructions
- Preheat the oven to 350°F
- Season the chicken with the salt and pepper.
- In a large heavy skillet, brasier or Dutch oven, heat the oil over medium-high and working in batches, if necessary, add the chicken, skin side down, and sear until crisp and golden brown, about 5 minutes. Turn the chicken and sear the fleshy side for 2-3 minutes. Transfer the chicken to a plate as they are seared.
- Reduce the heat to medium, pour off and discard all but 2 tablespoons of the fat in the skillet. Add the chopped onion and the sliced mushrooms, sauté until the liquid from the mushrooms evaporates then stir in the garlic and cook for 30 seconds.
- Sprinkle the vegetables with the flour, stirring to coat well, cook for 1 minute. Pour in the wine, stirring to loosen bits stuck on the pan bottom. Add the chicken broth, tomatoes, tomato paste, bay leaves, oregano, thyme and basil. Taste the sauce and adjust the seasoning if necessary.
- Add the chicken, and any accumulated juices, to the pot submerging the chicken in the tomato mixture. Cover the pot and transfer to the oven. Bake for 20 minutes then remove the cover and add the olives. Bake uncovered for an additional 10 minutes until the chicken is tender and registers 165°F on an instant-read thermometer. Serve with pasta, polenta, mashed potatoes or rice.
Notes
- Try using a mix of thighs and legs.
- Only sear the chicken, it will cook completely in the sauce.
- If crushed tomatoes are unavailable, process diced or whole tomatoes in a blender.
Nutrition
Serving: 1 serving | Calories: 531kcal | Carbohydrates: 35g | Protein: 35g | Fat: 29g | Cholesterol: 105mg | Sodium: 517mg
