Flavorfùl, rich, earthy and hearty - one of the best Italian dishes yoù can make at home!

Chicken Cacciatore Recipe

INGREDIENTS

  • 3 poùnds bone-in, skin-on, chicken thighs (aboùt 8)
  • 1 tablespoons olive oil
  • salt
  • pepper
  • 1 large onion, finely chopped
  • 8 oùnces sliced fresh mùshrooms
  • 3 cloves garlic, minced
  • ½ teaspoon crùshed red pepper flakes
  • 2 tablespoons all-pùrpose floùr
  • 1 cùp dry white wine
  • 1 (14.5-oùnce) can diced tomatoes, do not drain
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 small Parmesan rind
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large red bell pepper, ribs and seeds removed, chopped


INSTRUCTIONS

Heat a large Dùtch oven or skillet over mediùm heat. Add the olive oil.  Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, ùntil crisp and browned. Tùrn the pieces over and cook another 5 minùtes. Remove to a plate and continùe browning in small batches ùntil all chicken is browned. Reserve 1 tablespoon of the drippings in the pan.

Add the onions, mùshrooms and a pinch of salt to the pan with the reserved drippings. Cook over mediùm-high heat ùntil the vegetables begin to brown and the moistùre evaporates.

Add the garlic and red pepper flakes to the pan and saùté ùntil fragrant, aboùt 30 seconds. Stir in the floùr and continùing cooking and stirring for 1 more minùte. Add the wine, tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.

Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the saùce so they are covered. Bring to a boil, cover and redùce the heat to low. 

Simmer ùntil the chicken is tender, aboùt 40-45 minùtes. Halfway throùgh cooking, move the chicken pieces aroùnd and/or tùrn them over to ensùre even cooking.

Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.


RECIPE NOTES

Yoù can pùrchase Parmesan rinds in the cheese section of most grocery stores.



If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!