Classic Italian Chicken Cacciatore
A well-loved, hearty and flavorful Italian dish made with tender chicken and a robust sauce that's perfect for serving over pasta or polenta.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 6 people
Full Ingredient List
- 3 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 8 ounces fresh mushrooms, sliced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 14.5 ounce canned diced tomatoes (undrained)
- 2 tablespoons tomato paste
- 3 bay leaves
- 1 small Parmesan rind
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large red bell pepper, chopped
- Salt
- Pepper
- Fresh chopped parsley for garnish
Chicken and Sauce
Tools and Equipment
- Large Dutch oven or skillet
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 3 pounds | Bone-in, skin-on chicken thighs | about 8 pieces | |
| 1 tablespoon | Olive oil | ||
| 1 large | Onion | finely chopped | |
| 8 ounces | Fresh mushrooms | sliced | |
| 3 cloves | Garlic | minced | |
| ½ teaspoon | Crushed red pepper flakes | optional - more or less to taste | |
| 2 tablespoons | All-purpose flour | ||
| 1 cup | Dry white wine | Chicken broth | |
| 14.5 ounce | Canned diced tomatoes | do not drain | |
| 2 tablespoons | Tomato paste | ||
| 3 | Bay leaves | ||
| 1 small | Parmesan rind | ||
| 1 tablespoon | Fresh thyme leaves | or 1 teaspoon dried thyme | |
| 1 teaspoon | Dried oregano | ||
| 1 large | Red bell pepper | ribs and seeds removed, chopped | |
| to taste | Salt | ||
| to taste | Pepper | ||
| for garnish | Fresh chopped parsley |
Instructions
- Step 1: Heat a large Dutch oven or skillet over medium heat and add olive oil. Season chicken with salt and pepper. Add half of the chicken, skin side down, and cook until skin is crisp and browned. (Tips: Work in batches if necessary to avoid overcrowding the pan.)
- Step 2: Turn the chicken pieces over and cook for another 5 minutes. Remove to a plate and keep warm. Repeat with remaining chicken. (Tips: Remove the skin once browned to avoid sogginess later.)
- Step 3: Using the reserved drippings in the pan, add onions, mushrooms, and a pinch of salt. Cook until browned and moisture evaporates. (Tips: Stir occasionally to prevent sticking.)
- Step 4: Add garlic and red pepper flakes, sauté until fragrant. Stir in flour and continue cooking for 1 minute. (Tips: Flour helps to thicken the sauce.)
- Step 5: Deglaze the pan with white wine. Add tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano, and red bell pepper. (Tips: Scrape up any browned bits from the bottom of the pan for extra flavor.)
- Step 6: Remove chicken skin and discard. Add chicken back into the pan, ensuring it's submerged in the sauce. Bring to a boil, cover, and reduce to low heat. Simmer until chicken is tender, about 40-45 minutes. (Tips: Halfway through, move chicken pieces around for even cooking.)
- Step 7: Remove and discard bay leaves and Parmesan rind. Taste sauce and adjust seasoning with salt and pepper, as needed. (Tips: Enhance flavor with additional herbs if desired.)
- Step 8: Serve over cooked spaghetti or polenta and garnish with fresh parsley. (Tips: Enjoy with a side of crusty bread to soak up the sauce.)
Additional Information
Notes: This dish is best enjoyed fresh, but can be stored in the refrigerator for up to 3 days. Reheat gently to prevent the chicken from drying out.