Classic Chicken Cacciatore
This easy, one pot Chicken Cacciatore is the ultimate Italian comfort food! Tender chicken thighs are braised in a rich, rustic sauce with mushrooms and bell peppers.
Ingredients
- 8 bone in skin on chicken thighs (about 4 lbs), trimmed
- 2½ teaspoons salt divided
- ½ teaspoon freshly ground black pepper
- ½ cup all purpose flour
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion halved and thinly sliced
- 6 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 2 red bell peppers cut into ¼-inch strips
- ¾ cup dry red wine
- 2 cups chicken broth
- 1 14.5 oz can fire roasted diced tomatoes
- ¼ cup tomato paste
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 tablespoon honey
- Fresh chopped parsley for garnish
Instructions
- Pat chicken dry and season with 1½ tsp salt and pepper. Dredge in flour.
- Heat oil in a Dutch oven. Brown chicken in batches, skin-side down first (5-7 mins), then flip (1-2 mins). Set aside. Pour off all but 2 tbsp fat.
- Sauté onion for 5 mins. Add garlic; cook 1 min. Add mushrooms and peppers; cook 5 mins.
- Add wine, scrape bottom, and boil 5-6 mins until reduced.
- Add broth, tomatoes, tomato paste, sage, rosemary, oregano, honey, and remaining 1 tsp salt. Boil, then simmer 10 mins.
- Return chicken to pot. Cover and simmer 35 mins until chicken is cooked (165°F).
- Remove chicken. Simmer sauce to thicken. Discard chicken skin, return chicken to pot, and warm through. Garnish with parsley.
Notes
- Wine Note: Use a dry red wine you'd drink, like Chianti or Pinot Noir. Avoid "cooking wine."
- Make Ahead: This tastes even better the next day! Store in the fridge for up to 3 days or freeze for 3 months.
- Serving Suggestion: Serve over pasta, polenta, or mashed potatoes.