Fork-Tender Chicken Cacciatore
Authentic chicken cacciatore cooks on the stovetop in one hour, with fork-tender chicken in a thick, savory tomato sauce with chunky mushrooms, bell peppers and rosemary. Don't forget pasta or polenta to capture every drop of the sauce!
Equipment
Ingredients
- 3 pounds (1.35 kg) bone-in chicken thighs (6-8 pieces)
- Kosher salt and freshly ground black pepper
- 1 tablespoon (15 g) all-purpose flour
- ¼ cup (60 ml) extra virgin olive oil
- 2 thinly sliced shallots (½ cup)
- 1 chopped red bell pepper ( 2-inch pieces)
- ½ pound (225 g) cremini mushrooms, sliced ½-inch thick
- 1 tablespoon (15 g) sliced garlic
- ⅓ cup tomato paste
- ¼ cup (60 ml) balsamic vinegar or use a dry red or white wine like pinot noir or pinot grigio
- 2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
- ¾ cup (175 ml) chicken broth
Instructions
- Pat 3 pounds bone-in chicken thighs (6-8 pieces) dry with a paper towel. Season generously on both sides with salt and pepper. Sprinkle 1 tablespoon all-purpose flour on both sides, patting off any excess.
- Pour ¼ cup extra virgin olive oil into a large (12-inch) saute or braising pan and place over medium-high heat for a minute or two. When the oil begins to shimmer, arrange the chicken in the pan, skin-side down.
- Cook the chicken until the skin is golden brown, 6-8 minutes. Turn the pieces over and cook another 2 minutes. Remove the chicken to a plate.
- Stir 2 thinly sliced shallots and 1 chopped red bell pepper into the fat in the pan. Cook 2-3 minutes, stirring frequently, until softened. Add ½ pound cremini mushrooms, sliced ½-inch thick and 1 teaspoon salt. Cook, scraping up any browned bits from the bottom of the pan, until the mushrooms begin to release their liquid, 2-3 minutes.
- Add 1 tablespoon sliced garlic, ⅓ cup tomato paste, ¼ cup balsamic vinegar and 1 tablespoon of the rosemary to the pan. Cook one minute, stirring to disperse the tomato paste into the cooking oil. Arrange the chicken pieces skin side up over the vegetables. Pour in ¾ cup chicken brothand bring to a simmer.
- Cover the pan and cook 25 minutes. Adjust the heat as needed to maintain a slow bubble without boiling. Turn the chicken over and cook, uncovered, 10 more minutes. The chicken should be very tender when prodded with a fork.
- Taste the sauce for seasoning, adding more salt if needed. Sprinkle the chicken with the remaining tablespoon chopped rosemary and serve.
Video
Notes
- If substituting boneless, skinless chicken thighs, reduce the covered cooking time to 15 minutes, and proceed with 10 minutes cooking, uncovered.
- Prepared, refrigerated chicken cacciatore tastes delicious up to 3-5 days later.
- Freeze portions in sturdy, leakproof containers up to 1 month. Defrost overnight in the refrigerator, or use the defrost function in a microwave.
- Reheat on the stovetop: Cover the pan and place over medium heat about 15 minutes, or until heated through.
Nutrition
Calories: 552kcalCarbohydrates: 11gProtein: 34gFat: 41gSodium: 381mgFiber: 2gSugar: 6g
