Description
A rustic Italian chicken cacciatore simmered in a rich tomato and wine sauce with herbs, peppers, and mushrooms for deep, comforting flavor.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 4 lbs/1.8 kg), trimmed of excess skin
- 2½ teaspoons salt, divided
- ½ teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 6 cloves garlic, minced
- 8 ounces bella or cremini mushrooms, sliced
- 2 red bell peppers, cut into ¼-inch strips
- ¾ cup dry red wine
- 2 cups chicken broth
- 1 (14.5-oz) can diced tomatoes
- ¼ cup tomato paste
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 tablespoon honey
- Fresh chopped parsley for garnish (optional)
Instructions
- Pat the chicken dry and season with 1½ teaspoons salt and black pepper. Dredge each piece in flour, coating evenly.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown half the chicken, skin side down, for 5–7 minutes until golden, then flip and cook 1–2 minutes more. Transfer to a plate and repeat with remaining chicken. Pour off excess fat, leaving about 2 tablespoons.
- Reduce heat to medium-low. Add onions and cook until softened and lightly browned, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Add mushrooms and bell peppers, increase heat to medium, and cook for 5 minutes until slightly softened.
- Add red wine and bring to a boil, scraping up browned bits. Cook until most of the wine evaporates, about 5–6 minutes.
- Stir in chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, honey, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
- Return chicken and juices to the pot, spoon sauce over, cover, and simmer on medium-low for about 35 minutes until chicken is cooked through.
- Transfer chicken to a plate. Simmer sauce uncovered until thickened to your liking.
- Remove and discard chicken skin if desired, then return chicken to the pot. Spoon sauce over and simmer briefly. Garnish with parsley and serve.
Notes
- Use a dry red wine like Chianti or Pinot Noir for best flavor.
- Removing the skin before serving reduces excess fat.
- Serve over pasta, polenta, or mashed potatoes.
- Leftovers taste even better the next day and store well in the refrigerator for up to 4 days.
- Can be frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 2 chicken thighs with sauce
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 55 g
- Cholesterol: 180 mg
