Description
Classic chicken cacciatore with tender braised chicken simmered in a rich tomato, wine, and herb sauce. This hearty Italian dish is packed with deep flavors and comforting textures.
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 (optional, for garnish)
Instructions
- Pat the chicken dry with paper towels 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 and crispy. Flip and cook for 1–2 minutes more. Transfer to a plate and repeat with remaining chicken. Pour off all but 2 tablespoons of fat.
- Reduce heat to medium-low. Add onions and cook for about 5 minutes until softened and lightly browned. Add garlic and cook for 1 minute until fragrant. Stir in mushrooms and bell peppers, increase heat to medium, and cook for 5 minutes.
- Add red wine and bring to a boil, scraping up browned bits from the bottom. Cook until the wine is mostly evaporated, 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 to a simmer and cook uncovered for 10 minutes.
- Return the chicken and any juices to the pot. Spoon sauce over the chicken, cover, and simmer over medium-low heat for about 35 minutes, until fully cooked.
- Transfer chicken to a plate. Simmer the sauce uncovered for a few minutes until thickened to your liking. Adjust seasoning if needed.
- Remove and discard the chicken skin if desired. Return chicken to the pot, spoon sauce over, and simmer briefly. Garnish with parsley before serving.
Notes
- Removing excess chicken skin reduces grease in the final dish.
- Use a good-quality dry red wine for best flavor.
- Serve over pasta, polenta, or with crusty bread.
- Leftovers keep well in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 2 chicken thighs with sauce
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 160 mg
