Simple Recipes for Every Day
Chicken Cacciatore
- Serves: 4
- Prep Time: 20 min
- Cook Time: 45 min
Ingredients
- ⅓ cup all purpose flour, (see Note)
- 6 bone-in, skin-on chicken thighs, fat trimmed
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 red bell pepper, thinly sliced
- 2 shallots, cut into ½-inch slices
- 8 ounces cremini mushrooms, ends trimmed, sliced
- 6 cloves garlic, thinly sliced or roughly chopped
- 1 cup chicken stock
- 1 cup red wine, (we like Pinot Noir)
- 2 teaspoons Italian seasoning
- 1 (14-ounce) can crushed tomatoes
- 1 (6-ounce) can black olives, drained (optional)
- ¼ teaspoon red pepper flakes, (optional)
- Minced fresh basil, (optional)
- Grated Parmesan, (optional)
Ingredients
- ⅓ cup all purpose flour, (see Note)
- 6 bone-in, skin-on chicken thighs, fat trimmed
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 red bell pepper, thinly sliced
- 2 shallots, cut into ½-inch slices
- 8 ounces cremini mushrooms, ends trimmed, sliced
- 6 cloves garlic, thinly sliced or roughly chopped
- 1 cup chicken stock
- 1 cup red wine, (we like Pinot Noir)
- 2 teaspoons Italian seasoning
- 1 (14-ounce) can crushed tomatoes
- 1 (6-ounce) can black olives, drained (optional)
- ¼ teaspoon red pepper flakes, (optional)
- Minced fresh basil, (optional)
- Grated Parmesan, (optional)
Method
- Add the flour to a shallow bowl. Pat the chicken dry. Season all over with the salt and pepper. Dip each chicken thigh into the flour, turning to coat.
- Heat the oil in a Dutch oven or braiser over medium-high heat. Once the oil is glistening, add the chicken skin-sides down and cook, undisturbed, until the skin is browned, 5 minutes per side. Transfer to a plate.
- Add the bell pepper, shallot, and mushrooms to the pan and cook, stirring, for 3 minutes, or until the shallots begin to soften. Stir in the garlic until fragrant, 1 minute more.
- Add the chicken stock, wine, and Italian seasoning and stir to combine. Nestle in the chicken thighs and bring to a simmer. Reduce the heat to medium-low and cook until the liquid reduces by half, about 7 minutes.
- Stir in the crushed tomatoes and olives, if using, and simmer 20-25 minutes longer, or until the sauce has thickened and the internal temperature at the thickest part of the chicken thigh reaches 165°F on an instant-read thermometer.
- Top with red pepper flakes, basil and Parmesan, if using.
Notes
If you want, you can skip dredging with flour in step one. The chicken will brown a little slower, about 6 minutes on each side and the sauce will be slightly less thick.