Chicken Cacciatore
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.55 out of 5 stars
(22)
Ingredients
6 servings
- 6 chicken thighs, (bone-in and skin-on)
- Kosher salt and black pepper
- 3 tablespoons olive oil
- 1 onion, (chopped)
- 1 carrot, (chopped)
- 1 red bell pepper, (chopped)
- 8 ounces cremini mushrooms, (sliced)
- 6 cloves garlic, (minced)
- 3/4 cup dry red wine
- 28 ounces crushed fire roasted tomatoes
- 1/2 cup pitted black olives or Kalamata olives
- 2 tablespoons capers
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh basil
- Garnish: fresh parsley and grated Parmesan cheese
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Preparation
Step 1
Pat the chicken thighs dry with a paper towel. Season with salt and pepper on both sides.
Step 2
In a large pot or Dutch oven, heat the oil over medium-high heat. Place the chicken thighs into the hot pan, skin side down, and sear for 3 to 5 minutes, without disturbing. Flip and cook for an additional 5 minutes. Transfer the chicken to a plate and set aside.
Step 3
Add the onion, carrot, red pepper, and mushrooms to the pan and sauté for 5 or until the vegetables are softened. Stir in the garlic and cook for 1 minute.
Step 4
Add the wine and cook until reduced by half, about 3 minutes. Add the crushed tomatoes, olives, capers, oregano, and crushed red pepper flakes.
Step 5
Use tongs to return the chicken thighs to the pan, making sure they are covered in the sauce. Bring the sauce to a simmer and cook on medium-low for 20 to 25 minutes or until the sauce has thickened and the internal temperature of the chicken thighs is 165°F.
Step 6
Stir in the fresh basil. Garnish with parsley and Parmesan cheese.
Step 7
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