Italian · Main · Medium
Cacciatore Chicken
Chicken braised with tomatoes, peppers, mushrooms, and herbs until fall apart tender. Hunter style comfort food.
The whole recipe in 60 seconds
Cacciatore Chicken, in 5 ideas
- Brown the chicken well, that color is flavor in the sauce.
- Bone in thighs stay juicy through the long braise.
- Let it simmer uncovered at the end to thicken the sauce.
- Serve over polenta or crusty bread to catch every drop.
- Tastes even better reheated the next day.
What you need
Ingredients
- 8 bone in chicken thighs
- Salt and black pepper
- 3 tbsp olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup dry red wine
- 1 tsp dried oregano
- 1 tsp dried basil
How to make it
Directions
- Season the chicken thighs with salt and pepper.
- Brown them in olive oil over medium high heat, 4 minutes per side, then set aside.
- In the same pot, cook the onion, peppers, and mushrooms 6 minutes until softened.
- Add the garlic and cook 1 minute.
- Pour in the wine and scrape up the browned bits.
- Stir in the tomatoes, oregano, and basil, then nestle the chicken back in.
- Cover and simmer 35 minutes until the chicken is tender and cooked through.
- Uncover and simmer 10 minutes to thicken.
Chicken leg quarters are cheaper than thighs and work just as well in this braise.