Mary's Recipes

Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: ⅓ cup all purpose flour, (see Note); 6 bone-in, skin-on chicken thighs, fat trimmed; 1½ teaspoons kosher salt; ½ teaspoon freshly cracked black pepper; 3 tablespoons extra-virgin olive oil, divided; 1 red bell pepper, thinly sliced; 2 shallots, cut into ½-inch slices; 8 ounces cremini mushrooms, ends trimmed, sliced; 6 cloves garlic, thinly sliced or roughly chopped; 1 cup chicken stock; 1 cup red wine, (we like Pinot Noir); 2 teaspoons Italian seasoning; 1 (14-ounce) can crushed tomatoes; 1 (6-ounce) can black olives, drained (optional); ¼ teaspoon red pepper flakes, (optional); Minced fresh basil, (optional); Grated Parmesan, (optional)

4 servings

servings

20 minutes

active time

1 hour 5 minutes

total time

Start Cooking

Ingredients

⅓ cup all purpose flour, (see Note)

6 bone-in, skin-on chicken thighs, fat trimmed

1½ teaspoons kosher salt

½ teaspoon freshly cracked black pepper

3 tablespoons extra-virgin olive oil, divided

1 red bell pepper, thinly sliced

2 shallots, cut into ½-inch slices

8 ounces cremini mushrooms, ends trimmed, sliced

6 cloves garlic, thinly sliced or roughly chopped

1 cup chicken stock

1 cup red wine, (we like Pinot Noir)

2 teaspoons Italian seasoning

1 (14-ounce) can crushed tomatoes

1 (6-ounce) can black olives, drained (optional)

¼ teaspoon red pepper flakes, (optional)

Minced fresh basil, (optional)

Grated Parmesan, (optional)

Directions

Dredge the chicken

Add the flour to a shallow bowl. Pat the chicken dry. Season all over with the salt and pepper. Dip each chicken thigh into the flour, turning to coat.

Brown the chicken

Heat the oil in a Dutch oven or braiser over medium-high heat. Once the oil is glistening, add the chicken skin-sides down and cook, undisturbed, until the skin is browned, 5 minutes per side. Transfer to a plate.

Add the vegetables

Add the bell pepper, shallot, and mushrooms to the pan and cook, stirring, for 3 minutes, or until the shallots begin to soften. Stir in the garlic until fragrant, 1 minute more.

Add the chicken stock, wine, and Italian seasoning and stir to combine. Nestle in the chicken thighs and bring to a simmer. Reduce the heat to medium-low and cook until the liquid reduces by half, about 7 minutes.

Simmer

Stir in the crushed tomatoes and olives, if using, and simmer 20-25 minutes longer, or until the sauce has thickened and the internal temperature at the thickest part of the chicken thigh reaches 165°F on an instant-read thermometer.

Garnish and serve

Top with red pepper flakes, basil and Parmesan, if using.

Nutrition

Serving Size

Calories

707

Total Fat

46 g

Saturated Fat

13 g

Unsaturated Fat

Trans Fat

Cholesterol

166 mg

Sodium

502 mg

Total Carbohydrate

29 g

Dietary Fiber

4 g

Total Sugars

6 g

Protein

35 g