Delicious Easy Italian Chicken Cacciatore (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
Trim the extra fat off 6 chicken thighs with the bone in and skin on.
02 -
Use as much kosher salt and freshly cracked black pepper as you like.
03 -
Grab some extra virgin olive oil.
→ Vegetables & Aromatics
04 -
Chop 2 celery stalks.
05 -
Clean and slice 8 ounces of white mushrooms or baby bella mushrooms.
06 -
Dice 1 small yellow onion finely.
07 -
Chop 1 bell pepper (mix of red and green, half of each).
08 -
Mince 3 garlic cloves.
→ Herbs & Seasonings
09 -
Throw in a pinch of chili flakes.
10 -
Use a teaspoon of dried oregano.
11 -
Grab 3 fresh thyme sprigs.
12 -
Dice 2 tablespoons of fresh parsley (add a bit more for sprinkling on top).
→ Sauce
13 -
Measure 1 cup of red wine.
14 -
Open a 28-ounce can of crushed tomatoes.
# Method:
01 -
Take your chicken and pat it dry. Sprinkle salt and pepper generously over it, making sure to season under the skin too.
02 -
Heat up 2 tablespoons of olive oil in a deep frying pan or braiser over medium-high heat. When the oil starts shimmering, place the chicken skin-side down. Sear it until it’s golden, about 4 minutes on each side (so around 8 minutes total). Take the chicken out and set it aside on a plate.
03 -
With the same pan, throw in onions, garlic, mushrooms, bell peppers, and celery. Add some salt, pepper, oregano, parsley, thyme, and chili flakes. Let the veggies cook, stirring frequently, for 5 to 6 minutes until they soften.
04 -
Pour the red wine into the pan and let it simmer until it’s reduced by half. Add the crushed tomatoes and let everything cook for 5 to 10 minutes over medium heat. Stir it every now and then.
05 -
Put the chicken back into the pan, reduce the heat to medium-low, and cover it. Let it simmer gently for 30 minutes, or until the chicken is completely cooked through. Sprinkle some parsley on top before serving.
# Cook's Tips:
01 -
If you prefer a slow cooked version, brown the chicken first, then toss everything into a slow cooker. Cook for 8 hours on LOW or 4 hours on HIGH.
02 -
Save any leftovers in a container with an airtight lid. Pop it in the fridge for up to 4 days or in the freezer for as long as 3 months.