Chicken Cacciatore Recipe
marinara sauce, mushrooms, peppers and onions
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Ingredients
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Chicken & Seasoning
Vegetables & Aromatics
Sauce & Liquids
Herbs & Finishing
Method
Chicken & Seasoning
- 1
Season and Dredge
Pat chicken thighs dry with paper towels. Season both sides with 2 tsp kosher salt, 1 tsp black pepper and 1 tsp dried oregano. Place flour in a shallow dish and dredge each thigh lightly in flour, shaking off excess.
- 2
Brown Chicken
Heat 2 tablespoons olive oil in a large wide skillet or Dutch oven over medium-high heat until shimmering. Add chicken, skin-side down, and brown undisturbed 5-7 minutes until deep golden. Flip and brown the other side 3 minutes. Work in batches if needed. Transfer browned chicken to a plate and set aside.
Vegetables & Aromatics
- 3
Sauté Vegetables
Reduce heat to medium and add remaining 1 tablespoon olive oil to the same pan. Add sliced onion and bell peppers; cook 5 minutes until softened and beginning to caramelize, stirring occasionally. Add mushrooms and continue cooking 4-5 minutes until mushrooms release moisture and begin to brown. Add minced garlic and cook 30-45 seconds until fragrant.
Sauce & Liquids
- 4
Deglaze
Pour in 1 cup dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2-3 minutes.
- 5
Build the Sauce
Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes and 1 cup chicken stock, stirring to combine. Add the browned chicken back into the pan, nestling pieces skin-side up into the sauce.
Herbs & Finishing
- 6
Season and Simmer
Add 1 tsp chopped rosemary, 1 tsp thyme leaves, 1 bay leaf, 1 tsp red pepper flakes and 1 tsp sugar (optional). Bring sauce to a gentle simmer, then reduce heat to low, cover loosely and simmer 25-30 minutes until chicken is cooked through (internal temp 165°F / 74°C) and sauce has thickened.
- 7