Chicken Cacciatore
Tender chicken thighs simmer in a thick tomato sauce with sweet peppers, mushrooms, onion, garlic, and rosemary. Browning the chicken first builds rich flavor while the covered braise keeps the meat juicy and the vegetables soft.
Use boneless thighs for a faster version, or substitute bone-in breasts and extend the simmer until cooked through. Dry the chicken well before seasoning so it browns properly, and use a wide Dutch oven or skillet to keep the pieces in a single layer.
Serve the sauce over polenta, pasta, mashed potatoes, or crusty bread to catch every drop. The dish is ideal for a relaxed Sunday supper, but it also reheats well for make-ahead weeknight meals.
How to Make It
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1
Pat the chicken dry with paper towels, then season it with the salt and black pepper. Coat it lightly with the flour and shake off the excess.
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2
Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken in batches for 3 to 4 minutes per side, then transfer it to a plate.
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3
Add the onion and bell pepper to the pan and cook for 4 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes, until they begin to brown.
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4
Stir in the garlic and cook for 30 seconds. Pour in the red wine and scrape up the browned bits from the bottom of the pan.
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5
Add the crushed tomatoes, chicken stock, rosemary, oregano, and bay leaf. Stir to combine, then return the chicken and any collected juices to the pan.
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6
Bring the sauce to a gentle simmer. Cover, reduce the heat to low, and cook for 30 minutes, turning the chicken once, until it is tender and reaches 165°F (74°C) in the thickest part.
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7
Remove the lid and simmer for 5 to 10 minutes more if the sauce needs thickening. Remove the bay leaf, stir in the parsley, and serve hot.
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