Name: Chicken Cacciatore Recipe
Total time: 60 min
Yield: 4
Cuisine: Italian

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Give this italian chicken cacciatore recipe a try Just sear thigh pieces until golden brown, and then braise them in a rustic tomato sauce. 

How to make Chicken Cacciatore Recipe

Jessica Gavin

Crawler

Italian

<p>Give this italian chicken cacciatore recipe a try Just sear thigh pieces until golden brown, and then braise them in a rustic tomato sauce. </p>

Kosher salt,  divided,  plus more for seasoning

Black pepper,  divided,  plus more for seasoning

Olive oil

Minced Garlic

Italian seasonings,  dried

Dry white wine,  chardonnay or pinot grigio

Tomato paste

Crushed tomatoes,  canned

Diced tomatoes,  canned,  do not drain

Chicken broth,  or stock

Capers,  Drained

Brown mushrooms,  quartered

Chopped Parsley

Chopped basil

Set the oven rack to the lower third position. Preheat to 350f (177c).

step 1

Trim any excess fat or skin from the chicken thighs. In a small bowl, combine 1 teaspoon salt and teaspoon pepper. Generously season both sides of the chicken.

step 2

Heat a large 12-inch oven-proof skillet or dutch over medium-high heat. Add 1 tablespoon olive oil. Once hot, carefully add in the chicken thighs, skin-side down. Sear for 5 minutes until crispy and browned. Flip and cook for 2 minutes, turn off the heat. Transfer to a clean plate, leave 2 tablespoons of the fat drippings in the pan. Alternatively, drain the drippings and add 2 tablespoons of olive oil to the pan.

step 3

Heat the skillet over medium heat. Add the onions, garlic, and italian seasonings. Saute for 2 minutes until the onions are crisp-tender. Add the red and green bell peppers, saute for 1 minute. Add the tomato paste and saute for 1 minute.

step 4

Add the wine. Stir and simmer until almost completely evaporated, about 1 to 2 minutes.

step 5

Stir in the crushed tomatoes, diced tomatoes with the juice, chicken broth, and capers. Stir in the mushrooms.

step 6

Add the chicken back to the pan, turn to coat in the sauce, and leave it skin-side facing up, simmer for 5 minutes.

step 7

Cover the skillet with a lid and carefully transfer the pot to the oven. Cook until the meat is very tender, about 60 minutes. Season sauce with salt and pepper to taste. Garnish with parsley and basil, serve hot.

step 8