Ah, chicken cacciatore—it’s like a warm hug on a chilly day. I stumbled upon this recipe during a late-night, slightly chaotic kitchen experiment, and it turned out to be pure comfort in a pot. Imagine the aroma of simmering tomatoes, bell peppers, and herbs filling your home, making you forget the latest plot twist on your favorite Netflix show.
Steps
- Pat the chicken thighs dry and season with salt and pepper, ensuring you get underneath the skin as well. Heat 2 tablespoons of extra virgin olive oil in a large pan over medium-high heat until it shimmers. Brown the chicken on both sides, starting with the skin side down, and then set aside.
- In the same pan, add the chopped onions, celery, bell peppers, mushrooms, and minced garlic. Cook over medium heat, stirring regularly, and season with kosher salt, pepper, oregano, fresh thyme, parsley, and a pinch of red pepper flakes. Let the vegetables soften for 5 to 6 minutes.
- Pour in the red wine and let it simmer for a few minutes until it reduces by half. Add the crushed tomatoes and allow the sauce to simmer gently for 5 to 10 minutes, stirring occasionally.
- Return the browned chicken to the pan, nestling it into the sauce. Lower the heat to medium-low, cover the pan, and let the chicken cook for about 30 minutes until it is tender and fully cooked. Garnish with additional parsley before serving.
Ingredients
- 6 chicken thighs, bone-in, skin-on, trimmed of excess fat
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 1 small yellow onion, chopped
- 2 celery ribs, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 8 ounces mushrooms (white or baby bella), cleaned and sliced
- 3 garlic cloves, minced
- 1 teaspoon oregano
- 3 sprigs fresh thyme
- 2 tablespoons fresh chopped parsley, plus more for garnish
- Pinch of red pepper flakes
- 1 cup red wine
- 28-ounce can crushed tomatoes
FAQ
- What is Chicken Cacciatore?
- Chicken Cacciatore, which means “hunter” in Italian, is a rustic braised chicken dish made with onions, herbs, tomatoes, and sometimes additional vegetables. It’s a flexible recipe that allows you to use what ingredients you have on hand, making it a comforting, one-pot meal.
- What ingredients are used in this Chicken Cacciatore recipe?
- This recipe includes bone-in, skin-on chicken pieces, extra virgin olive oil, onions, celery, bell peppers, mushrooms, garlic, oregano, fresh thyme, parsley, red pepper flakes, red wine, and crushed tomatoes.
- How do you prepare Chicken Cacciatore on the stovetop?
- Begin by seasoning and browning the chicken in olive oil. Cook the vegetables and mushrooms, then add red wine and crushed tomatoes to create the sauce. Finally, nestle the chicken back into the sauce and cook until tender.
- Can you make Chicken Cacciatore in a Crock-Pot?
- Yes, after browning the chicken, transfer it to the slow cooker. Add the remaining ingredients, cover, and cook on LOW for 8 hours or on HIGH for 4 hours.
- How should leftovers be stored?
- Allow the cooked Chicken Cacciatore to cool to room temperature, then store it in airtight containers in the refrigerator for up to four days. It can also be frozen for up to three months; thaw in the fridge before reheating.
Tips
- For the best flavor and texture, use bone-in, skin-on chicken pieces. If using chicken breasts, cut them into smaller pieces to ensure even cooking.
- When browning the chicken, start with the skin side down to achieve a golden, crispy finish before setting it aside to use the pan for cooking the vegetables and sauce.
- Be sure to let the red wine reduce by about half when making the sauce to deepen the flavor before adding the crushed tomatoes.
- If making the dish in a crock-pot, brown the chicken first before transferring it to the slow cooker. This step enhances the overall flavor of the dish.
Equipment
- Large Deep Pan or Braising Pot with Lid – This is essential for cooking the chicken cacciatore on the stovetop.
- Splatter Screen – Useful for preventing oil splatters while browning the chicken.
- Slow Cooker or Crock-Pot – Needed if you choose to make the chicken cacciatore using the slow cooker method.
