Chicken Cacciatore

Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, mushrooms and peppers

11w ago
3.1K

Ingredients

One 4 pound chicken, cut into serving pieces, trimmed of excess fat (or 3 1/2 to 4 pounds of chicken thighs, bone in, skin on)

Salt

2 Tbsp extra virgin olive oil

1 medium onion, thinly sliced root to tip, about 1 1/2 cups

1 red or green bell pepper, seeded, sliced into 1/4-inch wide slices

8 ounces cremini mushrooms, thickly sliced

2 garlic cloves, thinly sliced

2 1/2 to 3 cups peeled and chopped, firm ripe tomatoes, with their juices, or 1 28 ounce can of plum tomatoes in their juice

1/2 teaspoon freshly ground black pepper

1 teaspoon dry thyme (or 2 teaspoons fresh, chopped)

1 teaspoon dry oregano (or 2 teaspoons fresh, chopped)

1/3 cup wine

Method

Rinse chicken and pat dry. Season the chicken pieces on all sides with salt. Heat olive oil in a large skillet on medium heat. Working in batches so that you don't crowd the pan, place the chicken pieces skin side down in the pan. Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side. Remove chicken to a bowl, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 Tbsp of fat in the pan, add more olive oil until you have about that much oil coating the pan. Add the sliced onions, bell peppers, and mushrooms to the pan. Increase the heat to medium high. Cook until the onions are translucent, and the mushrooms have given up most of their moisture, stirring frequently, about 10 minutes. Add the garlic to the pan and cook a minute more. Add the wine to deglaze the pan and scrape up any browned bits at the bottom of the pan. Simmer until the wine it is reduced by half. Add the tomatoes. Place the chicken pieces on top of the tomatoes and onions, skin side up. Lower the heat and cover the skillet with the lid slightly ajar. Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes. Serve with mash and greens

Join In

Comments (14)

  • Sounds great!

      2 months ago
  • Sounds like something I need to try.

      2 months ago
  • Sounds amazing!

      2 months ago
  • Looks great and with flavours to match! Unfortunately, another great dish with undeservingly bad reputation, given to it by so-called "authentic Italian" restaurants!

      2 months ago
    • I like this as can be made with red or white wine. If it's done properly and none of the authentic Italian restaurants it's a nice dish

        2 months ago
    • Like many similar dishes, i.e. bœuf bourguignon, Coq au Vin or Cassoulet, it is homemade, not really suitable for restaurant settings. Although, we once had amazing Cassoulet in small country inn inside hollowed loaf of bread. This was...

      Read more
        2 months ago
  • Looks rich and creamy.

      2 months ago
    • Very rich in flavour could always add more wine if u wanted the sauce a little thinner

        2 months ago
14