Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 6 people
This easy Italian Chicken Cacciatore is one of the best you can make at home. With earthy and hearty flavour, this rich dish is so good, you’ll thank me later.
3 lbs bone-in, skin-on, chicken thighs (about 8)
1 tbsp olive oil
1 large onion finely chopped
8 oz. sliced fresh mushrooms
3 cloves garlic minced
½ tsp crushed red pepper flakes
2 tbsp all-purpose flour
1 c. dry white wine
1 (14.5-oz.) can diced tomatoes do not drain
2 tbsp tomato paste
3 bay leaves
1 small Parmesan rind
1 tbsp fresh thyme or 1 tsp dried thyme
1 tsp dried oregano
1 large red bell pepper ribs and seeds removed, chopped
How to make Chicken Cacciatore
Step 1: On medium heat, heat a large Dutch Oven or skillet. Add in the olive oil. With salt and pepper, season the pieces of chicken. Once the oil is hot, add half of the chicken to the skillet, skin-side down, and cook until crispy and browned. Flip and continue to cook the other side for 5 minutes more. Transfer the cooked chicken to a plate. Discard the grease but reserve a tbsp dripping.
Step 2: Into the pan with the reserved drippings, add the onions, mushrooms, and season with a pinch of salt. Cover the pan and cook the vegetables over medium-high heat until they start to brown and the moisture has evaporated.
Step 3: To the pan, saute the garlic and red pepper flakes for about 30 seconds until aromatic. Add in the flour, stirring for a minute more. Pour in the wine, then add in the tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano, and red bell pepper.
Step 4: Discard the chicken skin. Add the pieces of the skinless chicken to the pan. Press the pieces down into the sauce. Bring to a boil, cover the skillet, then adjust the heat to low. Let the sauce simmer for about 40 to 45 minutes until the chicken is tender. Move the pieces of chicken around or flip them halfway through cooking for an even cooking.
Step 5: Discard the bay leaves and Parmesan rind. Adjust the seasoning according to taste.
Step 6: Enjoy over hot cooked spaghetti or polenta. Garnished with some freshly chopped parsley leaves.
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