Description
This classic Chicken Cacciatore recipe features tender bone-in, skin-on chicken thighs simmered in a rich and flavorful sauce made with red bell peppers, shallots, cremini mushrooms, garlic, red wine, chicken stock, and crushed tomatoes. The dish is seasoned with Italian herbs and optionally finished with black olives, red pepper flakes, fresh basil, and grated Parmesan, making it a hearty and comforting Italian favorite perfect for a cozy dinner.
Ingredients
Scale
Chicken and Coating
- ⅓ cup all purpose flour
- 6 bone-in, skin-on chicken thighs, fat trimmed
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
Sauce and Vegetables
- 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)
- ¼ teaspoon red pepper flakes (optional)
- Minced fresh basil (optional)
- Grated Parmesan (optional)
Instructions
- Prepare 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. Dredge each chicken thigh in the flour, turning to coat completely.
- Brown the chicken: Heat olive oil in a Dutch oven or braiser over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook without moving until the skin is browned and crisp, about 5 minutes per side. Transfer the chicken to a plate.
- Sauté vegetables: In the same pan, add the sliced red bell pepper, shallots, and cremini mushrooms. Cook while stirring for about 3 minutes until the shallots start to soften. Add the garlic and cook for another minute until fragrant.
- Simmer with liquids: Pour in the chicken stock, red wine, and sprinkle Italian seasoning. Stir to combine and nestle the browned chicken thighs back into the pan. Bring to a simmer, then reduce heat to medium-low and cook until the liquid reduces by half, approximately 7 minutes.
- Add tomatoes and olives: Stir in the crushed tomatoes and drained black olives if using. Continue to simmer the sauce, uncovered, for 20-25 minutes or until it thickens and the chicken reaches an internal temperature of 165°F (74°C).
- Finish and garnish: Optionally top the dish with red pepper flakes, freshly minced basil, and grated Parmesan cheese before serving.
Notes
- Using bone-in, skin-on chicken thighs ensures the meat stays juicy and flavorful during cooking.
- Dredging the chicken in flour before browning helps create a nice crust and thickens the sauce slightly.
- Pinot Noir is recommended for the red wine, but you can substitute with other medium-bodied red wines.
- For a spicier version, add the red pepper flakes to the sauce earlier during simmering.
- If you prefer a smoother sauce, pulse it slightly with an immersion blender before serving, but traditionally it remains chunky.
Nutrition
- Serving Size: 1 chicken thigh with sauce (approx. 1/4 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
