Description
This classic Chicken Cacciatore recipe features tender, bone-in chicken thighs braised in a rich tomato and red wine sauce with bell peppers, mushrooms, shallots, and aromatic Italian herbs. Perfectly browned chicken combined with a savory, slightly tangy sauce makes a comforting Italian dish that’s ideal for dinner gatherings or weeknight meals.
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
Vegetables and Aromatics
- 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
Liquids and Seasonings
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup chicken stock
- 1 cup red wine (recommended Pinot Noir)
- 2 teaspoons Italian seasoning
- 1 (14-ounce) can crushed tomatoes
- 1 (6-ounce) can black olives, drained (optional)
- ¼ teaspoon red pepper flakes (optional)
Garnish (Optional)
- Minced fresh basil
- Grated Parmesan cheese
Instructions
- Prepare the Chicken: Add the flour to a shallow bowl. Pat the chicken thighs dry with paper towels. Season all over with kosher salt and freshly cracked black pepper. Dredge each chicken thigh in the flour, turning to ensure an even coat.
- Brown the Chicken: Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven or heavy braiser over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pan. Cook undisturbed until the skin is golden brown, about 5 minutes per side. Transfer the browned chicken thighs to a plate.
- Sauté Vegetables: In the same pan, add the remaining 1 tablespoon of olive oil. Add the thinly sliced red bell pepper, shallots, and cremini mushrooms. Cook while stirring occasionally for approximately 3 minutes until the shallots start to soften. Stir in the garlic and cook for about 1 minute until fragrant.
- Simmer Liquids and Chicken: Pour in the chicken stock and red wine, then stir in the Italian seasoning. Return the browned chicken thighs to the pan, nestling them into the sauce. Bring to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered until the liquid reduces by about half, about 7 minutes.
- Add Tomatoes and Olives: Stir in the crushed tomatoes and black olives if using. Continue to simmer uncovered for 20 to 25 minutes more, until the sauce thickens and the chicken reaches an internal temperature of 165°F as checked by an instant-read thermometer.
- Finish and Garnish: If desired, sprinkle with red pepper flakes to add a touch of heat. Garnish with freshly minced basil and grated Parmesan cheese before serving for an aromatic and flavorful finish.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful during braising.
- Dredging the chicken in flour before browning gives the chicken a nice crust and helps thicken the sauce.
- Pinot Noir is recommended for the red wine as it pairs nicely with the tomato and herb flavors.
- Black olives are optional; omit them if you prefer a milder sauce or have an olive allergy.
- The recipe yields 4 servings. Adjust ingredient amounts proportionally for larger groups.
- Check chicken doneness with an instant-read thermometer for safety and optimal texture.
- Leftovers can be refrigerated for up to 3 days and reheat well over low heat or in a microwave.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
