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Chicken Cacciatore

  • Author: Chew Out Loud
  • Yield: 8 1x
  • Category: main dish

Description

This Chicken Cacciatore showcases a truly rustic Italian favorite. It boasts depth of flavor, tender chicken, and richly balanced broth.


Scale

Ingredients

  • 12 fresh chicken thighs, skin-on, bone-in
  • table salt
  • freshly ground black pepper
  • 1 cup all-purpose flour (make it GF with rice or tapioca flour)
  • Olive oil for saute
  • 2 large red bell peppers, seeded and roughly chopped
  • 3 carrots, peeled and roughly sliced
  • 2 onions, roughly chopped
  • 10 fresh garlic cloves, finely chopped
  • 2 cups dry white wine (melange blanc or fume blanc work nicely)
  • 2 (28-oz) cans diced tomatoes with juices
  • 2 cups chicken broth
  • 2 TB white sugar
  • 3 tsp dried oregano
  • 8 oz baby portabella mushrooms, sliced
  • 1/2 cup fresh basil leaves, coarsely chopped

Instructions

  1. Thoroughly dry chicken pieces with paper towels.
  2. In a small bowl, combine 3 tsp table salt with 1 tsp black pepper. Sprinkle a layer of this salt/pepper mixture evenly over front and back sides of chicken thighs. Place flour in a pan, and dredge chicken pieces to coat lightly on both sides.
  3. In a large heavy pot, heat 3 TB olive oil over medium high. Once oil is sufficiently hot, place a few pieces of chicken in the pan, taking care not to crowd, and saute until both sides are browned; about 5 min per side. Repeat 1-2 more times for remaining chicken. Add more oil as needed in between batches.
  4. Transfer chicken to a plate and set aside.
  5. If needed, add more oil to pan, and saute the bell pepper, carrots, onion, and garlic about 5 minutes. Season with 2 tsp salt and 1 tsp pepper.
  6. Add wine to the pot, and bring to simmer. Simmer 3 minutes or until the liquid looks reduced by half. Add tomatoes and juices, chicken broth, sugar, oregano, and mushrooms.
  7. Return chicken to pot and submerge in the sauce. Simmer over medium low heat about 45 minutes, uncovered.
  8. Transfer chicken to serving dish. Boil sauce about 3 minutes, spoon off excess fat from the top, and season with salt and pepper to taste.
  9. Pour sauce over chicken and garnish with fresh basil.
  10. Serve warm with rustic bread and/or pasta.