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chicken cacciatore recipe

chicken cacciatore recipe
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Ingredients

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  • 4 to 6 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup dry red wine (such as Chianti or Merlot)
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Fresh parsley, chopped for garnish

Instructions

  1. Start by patting the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear until golden brown and crispy, about 5 to 7 minutes per side. Remove the chicken from the pan and set aside on a plate.
  2. In the same skillet with the remaining chicken fat, add the onion, bell peppers, and mushrooms. Cook for about 8 to 10 minutes until the vegetables have softened and the mushrooms are browned. Add the minced garlic and cook for another 60 seconds until fragrant.
  3. Pour the red wine into the skillet. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan, as these hold a lot of flavor. Let the wine simmer for 2 to 3 minutes until it has reduced by about half.
  4. Stir in the crushed tomatoes, tomato paste, chicken broth, oregano, thyme, and the bay leaf. Mix well to ensure the tomato paste is fully incorporated. Season the sauce with a pinch of salt and pepper.
  5. Place the chicken thighs (and any juices from the plate) back into the skillet, nesting them into the sauce. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 30 to 35 minutes, or until the chicken is cooked through and tender.
  6. Remove the bay leaf. Taste the sauce and adjust the seasoning if necessary. Garnish with plenty of fresh chopped parsley before serving.

Find it online: https://www.yucolor.com/dinner/chicken-cacciatore-recipe/