Chicken Cacciatore
Ingredients
- 8 bone-in
skin-on chicken thighs, trimmed of excess skin, 3½ to 4 pounds
- 2½ teaspoons salt
divided
- ½ teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion
halved and thinly sliced
- 6 cloves garlic
minced
- 8 ounces bella or cremini mushrooms
sliced
- 2 red bell peppers
cut into ¼-inch-wide strips
- ¾ cup dry red wine
see note
- 2 cups chicken broth
- 1 can fire-roasted or regular diced tomatoes
14.5 ounce
- ¼ cup tomato paste
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 tablespoon honey
- Fresh chopped parsley
for garnish, optional
Directions
- 1
Blot the chicken with a paper towel to remove any excess moisture. Season the chicken all over with 1½ teaspoons salt and the pepper. Place the flour on a large plate. Dredge the chicken pieces in the flour, coating all over.
- 2
Heat the oil in a large (5 or 6-qt) Dutch oven or heavy-bottomed, high-sided large skillet over medium-high heat. Brown half the chicken in a single layer, skin side down, until golden and crispy, 5 to 7 minutes. Flip and brown on the other side for 1 to 2 minutes more. Using tongs, transfer the chicken to a large plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
- 3
Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until they are softened and just starting to brown, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Do not brown. Add the mushrooms and peppers and increase the heat to medium. Cook for 5 minutes, stirring occasionally until the veggies just begin to soften.
- 4
Add the wine and bring to a boil over high heat. Cook, stirring to scrape the brown bits from the bottom of the pan, until the wine has mostly evaporated, 5 to 6 minutes.
- 5
Add the chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, honey, and the remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and gently simmer, uncovered, for 10 minutes.
- 6
Add the chicken and any accumulated juices from the plate back to the pot and spoon some of the sauce over it. Bring to a simmer, then cover and cook over medium-low heat for about 35 minutes, until the chicken is cooked through or registers 165°F - 170°F on a meat thermometer.
- 7
Using a slotted spoon, transfer the cooked chicken to a plate.
Gently simmer the sauce for a few minutes, or until it is thickened to your liking. Taste and adjust seasoning, if necessary. - 8
Using a fork and knife, pull the skin off of the chicken and discard.
Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for a few minutes, spooning the thickened sauce over the chicken. Garnish with parsley, if using, and serve. - 9
Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.
- 10
Note: For the wine, use any red (Pinot Noir, Chianti, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink. Avoid "cooking wines," which are salty and contain additives.
- 11
Make-Ahead/Freezer-Friendly Instructions: Let cool to room temperature and then store in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months. Before serving, defrost in the refrigerator for 24 hours if necessary, and then reheat on the stovetop over medium-low heat until hot.
Chicken Cacciatore
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About this Recipe
Craving a hearty, comforting meal that feels like a labor of love but is surprisingly straightforward to prepare? This rustic Chicken Cacciatore delivers tender chicken and a rich, deeply flavored sauce perfect for a cozy evening.
Why This Chicken Cacciatore Works
This recipe shines by slow-cooking bone-in, skin-on chicken thighs, allowing them to become incredibly tender and infuse the sauce with robust flavor. The combination of mushrooms, bell peppers, and fire-roasted tomatoes creates a truly authentic cacciatore experience. Browning the chicken first locks in moisture and adds a crucial depth of savory taste to the finished dish.
When you sit down to this Chicken Cacciatore, you'll be rewarded with fall-off-the-bone chicken swimming in a rich, aromatic sauce. The sweet notes from the honey balance the tang of the tomatoes, while fresh sage, rosemary, and dried oregano provide an earthy, herbaceous backbone. The texture is wonderfully rustic, with tender vegetables and a thick, savory gravy that coats every bite. It’s the kind of dish that makes your kitchen smell amazing and your stomach happy.
Customization & Variations
While bone-in, skin-on chicken thighs are recommended for their flavor and moisture, you could adapt this recipe using boneless chicken thighs for a slightly quicker cook, though you'll miss some of the richness. For the red wine, a dry variety like Chianti, Merlot, or Cabernet Sauvignon works beautifully, but feel free to omit it and use extra chicken broth for a non-alcoholic version. You can also vary the mushrooms, swapping cremini for white button or a mix of wild mushrooms for added complexity.
This Chicken Cacciatore is a complete meal on its own, but it truly shines when served alongside simple accompaniments. Crusty bread is ideal for soaking up every last drop of the flavorful sauce. A simple green salad provides a fresh counterpoint. Garnish with a sprinkle of fresh chopped parsley for a pop of color and herbaceous freshness right before serving.