Chicken Cacciatore

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Calories: 567
Print Recipe Pin Recipe

Ingredients

  • 6 Bone-in skin-on chicken thighs, fat edges trimmed off
  • 1 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 3 tbsp Olive oil, divided
  • ⅓ cup Flour (optional)
  • 1 Red bell pepper, thinly sliced
  • 2 Shallots, ½” sliced
  • 8 oz Crimini mushrooms, ends removed, sliced
  • 6 Cloves garlic, thinly sliced or roughly chopped
  • 1 cup Chicken stock
  • 1 cup Red wine (like pinot noir)
  • 2 tsp Italian seasoning
  • 1 (14 oz) can Crushed tomatoes
  • 1 (6 oz) can Black olives, drained, optional
  • 1/2 tsp Red pepper flakes, optional
  • Fresh basil, optional
  • Parmesan, optional

Method

  1. Pat the chicken dry with a paper towel. Season it with salt and pepper on both sides.
  2. Heat the oil in a braiser pan set over medium-high heat.
  3. Place the flour on a plate. Gently dredge the chicken in the flour on both sides. This is optional. If you skip this step, the chicken will brown a little less quickly and the sauce will be slightly less thick.
  4. Place the chicken into the hot oil skin side down for 5 minutes, without disturbing (adjust heat if browning too quickly) flip and repeat on the other side. Remove the chicken from the pan onto a plate.
  5. Toss the bell pepper, shallots and mushrooms into the pan and sauté for 4 minutes until the onions begin to soften, add the garlic for the last minute or two of this step.
  6. Add the chicken stock, wine, Italian seasoning and stir to combine. Nestle the chicken thighs back into the liquid. Bring the liquid to a boil then turn the heat down to medium-low and simmer until the liquid reduces by half, about 7 minutes.
  7. Stir in the crushed tomatoes and olives (if using) and simmer for 20-25 minutes longer until sauce has thickened and the internal temperature of the chicken thighs registers 165°F on an instant read thermometer.
  8. Top with fresh basil and optional parmesan for serving.