One-hour, pan-braised chicken cacciatore — fork-tender chicken in a thick, savory tomato sauce with chunky mushrooms, bell peppers and rosemary. 


chicken thighs

salt and pepper

tomato paste


red bell pepper




chicken broth

olive oil

Pat the chicken pieces dry with paper towels.

Season generously on both sides with salt and fresh black pepper.

Sprinkle flour on both sides, patting off any excess.

Sear in olive oil, skin side down, until the skin turns golden.

Remove the chicken and stir in the shallots and peppers.

Cook until softened.

Add the mushrooms and cook, scraping up the browned bits on the pan.

Stir in tomato paste, garlic, herbs and balsamic vinegar.

Add the chicken pieces back to the pan with chicken broth. Cover and cook 25 minutes.

Turn the chicken over and cook 10 minutes, uncovered. Sprinkle with fresh rosemary and serve.