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Simple Recipes for Every Day

Chicken Cacciatore

chicken cacciatore in a dutch oven topped with fresh basil, red pepper flakes and Parmesan
  • 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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.