Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 6 people
Enjoy one of the best Italian dishes without leaving the comfort of your home! This hearty, earthy, super-rich and flavorful Chicken Cacciatore is a foolproof meal that is perfect for an impressive, filling dinner or date night!
3 lbs bone-in, skin-on, chicken thighs (about 8)
1 tbsp olive oil
1 large onion finely chopped
8 oz. fresh mushrooms sliced
3 cloves garlic minced
½ tsp crushed red pepper flakes
2 tbsp all-purpose flour
1 c. dry white wine
14.5 oz. canned diced tomatoes do not drain
2 tbsp tomato paste
3 bay leaves
1 small Parmesan rind
1 tbsp fresh thyme leaves 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: Add the olive oil to a large Dutch oven or skillet and heat over medium heat. Meanwhile, season the pieces of chicken with salt and pepper. To the hot oil, add half of the chicken skin-side-down and cook until crisp and brown. Flip and cook the other side for another 5 minutes. Transfer the cooked chicken to a plate when done. Discard the oil once all the chicken pieces are cooked but reserve a tbsp of pan drippings in the pan.
Step 2: To the same pan with the reserved drippings, add the onions, mushrooms, and a pinch of salt. Cook over medium-high heat until the veggies start to brown and the moisture has evaporated. Add the garlic along with the red pepper flakes and saute for about 30 seconds until aromatic. Then, whisk in the flour and continue to cook for another minute. Pour in the wine, then add the tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano, and red bell pepper.
Step 3: Remove and discard the chicken skin. Add the meat to the pan, pressing the skinless chicken pieces down into the sauce. Bring the sauce to a boil, then adjust the heat to low. Allow the sauce to simmer for about 40 to 45 minutes until the chicken is tender. Move the pieces of chicken around halfway through cooking and/or flip them for even cooking.
Step 4: Remove and discard the bay leaves and Parmesan rind. Adjust the seasoning according to taste. Before serving, garnish with freshly chopped parsley leaves and enjoy over hot cooked spaghetti or polenta.
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