Description
Chicken Cacciatore is a classic Italian dish featuring bone-in, skin-on chicken thighs simmered in a rich sauce made with bell peppers, shallots, mushrooms, garlic, tomatoes, and red wine. This hearty and flavorful one-pot meal combines tender browned chicken with a vibrant tomato and vegetable sauce, perfect for a comforting dinner.
Ingredients
Chicken and Coating
- ⅓ cup all purpose flour
- 6 bone-in, skin-on chicken thighs, fat trimmed
- 1½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
Vegetables and Sauce
- 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 (Pinot Noir recommended)
- 2 teaspoons Italian seasoning
- 1 (14-ounce) can crushed tomatoes
- 1 (6-ounce) can black olives, drained (optional)
Optional Garnishes
- ¼ teaspoon red pepper flakes
- Minced fresh basil
- Grated Parmesan cheese
Instructions
- Dredge the chicken: Add the flour to a shallow bowl. Pat the chicken dry and season all over with kosher salt and freshly cracked black pepper. Dip each chicken thigh into the flour, turning to coat thoroughly.
- Brown the chicken: Heat extra-virgin olive oil in a Dutch oven or braiser over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down and cook undisturbed for about 5 minutes per side until the skin is golden brown. Transfer the browned chicken to a plate.
- Add the vegetables: In the same pan, add the sliced red bell pepper, shallots, and cremini mushrooms. Cook, stirring occasionally, for about 3 minutes until the shallots soften. Stir in garlic and cook for an additional 1 minute until fragrant.
- Add liquids and seasoning: Pour in the chicken stock, red wine, and sprinkle in the Italian seasoning. Stir to combine all ingredients. Nestle the browned chicken thighs back into the pan and bring the mixture to a simmer.
- Reduce the liquid: Lower the heat to medium-low and cook until the liquid reduces by half, approximately 7 minutes.
- Simmer with tomatoes and olives: Stir in the crushed tomatoes and drained black olives if using. Continue to simmer for 20-25 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
- Garnish and serve: Finish with optional red pepper flakes, freshly minced basil, and grated Parmesan cheese before serving to enhance the flavors and presentation.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend for dredging the chicken.
- Chicken thighs can be boneless, but bone-in adds extra flavor and moisture to the dish.
- If red wine is not available, use additional chicken stock or a non-alcoholic red wine substitute.
- Black olives are optional but add a nice briny depth to the sauce.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Serve over pasta, polenta, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
