Chicken Cacciatore
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Serves: 6
My first hand at Chicken Cacciatore was about two decades ago. That recipe was from a Better Homes and Gardens “New Cookbook.” You may know the one, the quintessential red and white plaid the brand is known for? Even though I very much had a love for cooking, I didn’t veer much off recipes. Now, however, with much more knowledge under my belt, I can play around with flavors and (generally) know how to make changes for the better.
I stuck with the usual flavors of Chicken Cacciatore with little fudging. It’s a classic dish; there’s not much you’d want to do to it before it becomes an entirely different recipe. Chicken thighs braising in a hearty tomato sauce with a few different veggies. Yumm.
Mushrooms are commonly used in Chicken Cacciatore. I chose dried mushrooms because I wanted a more exotic variety (only available dried in my area) and I also wanted the flavorful stock left over from reconstituting the mushrooms. You could use water or vegetable stock instead of chicken stock. I would not suggest it, though, unless you season your water well. The mushrooms will be flavored by their liquid. Plain water equals plain mushrooms. Not cool.
After the mushrooms have been fully hydrated, drain them and the liquid into a cheesecloth-lined sieve placed over a bowl or measuring cup. The mushrooms may have some dirt or grit that you definitely want to catch; that would not be good to add to your Chicken Cacciatore. Set the flavorful liquid aside and gently, and I mean gently, rinse the mushrooms under water and allow the excess water to drain while continuing with the recipe.
I know this sounds like a lot of vegetables. It is. I wanted my sauce to be substantial and hearty. The vegetables do cook down quite a bit, so don’t worry that it looks like a lot when you first add them to your skillet. Don’t put a lid on the pot to quickly cook the vegetables. This will steam them, adding more moisture (water) to your pan. Allow the veggies to cook uncovered. Some caramelization is fine and good here, too.
I have added a fennel bulb in this recipe. Don’t be concerned about a licorice flavor; it’s not enough to overpower. It just adds another layer of flavor. You can omit it if you really don’t want it.
If you can find canned San Marzano tomatoes, I would strongly suggest you use them. They are a type of plum tomato that are grown in a specific region in Italy. However, not all cans that advertise “San Marzano” on the label are the real deal. If you’re a cooking nerd like myself, here is an article for a little more info. San Marzano tomatoes are a bit sweeter and very delicious. If these are not easily available for you, look for plum-style tomatoes and see what’s available.
Lastly, but no less important… wear an apron. Your clothes will thank you. Grease will splatter while frying the chicken thighs. Be careful, please.
I absolutely love this braiser. My oldest son knew I had my eyes on it and gifted me on a Mother’s Day. It has seen birria, Texas “Bowl of Red”, Braised Stuffed Peppers, traditional pot roasts and more! It’s a wonderful piece of bakeware to have.
Chicken Cacciatore
Ingredients
- 1 1/2 ounces dried porcini mushrooms
- 1 1/2 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- 6 chicken thighs, skin on, on the bone
- 4 bell peppers, seeded, 1/4" slices
- 1 fennel bulb, thinly sliced
- 2 carrots, thinly sliced
- 2 onions, sliced
- 5 garlic cloves, smashed and minced
- 4 ounces tomato paste
- 2 28-ounce cans San Marzano tomatoes, undrained
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons fresh oregano leaves
- 1 1/2 tablespoons fresh basil, chopped
- 1 1/2 tablespoons fresh parsley, chopped
- 2 bay leaves, dried or fresh
- 1/2 cup whole, pitted Kalamata olives
Instructions
- Bring the chicken stock up to a boil in a microwave-safe measuring cup. It only takes a few minutes, depending on your microwave. Add the dried mushrooms to the stock and allow them to reconstitute for 30 minutes, stirring occasionally to keep them submerged. Alternatively, you can bring the stock up to a boil on the stovetop in a small saucepan. Remove the pan from the burner/flame and add the mushrooms. Let the mushrooms reconstitute, stirring occasionally.
- Preheat the oven to 375 degrees.
- Sprinkle the chicken thighs with salt and pepper on both sides.
- In a large, oven-safe, shallow skillet, cast iron skillet, or braiser, heat the oil over medium-high heat.
- Once the oil is hot, place the chicken thighs, skin-side down, in the hot oil and cook until the skins are nicely browned and crispy, approximately 4 to 5 minutes. Turn the thighs over and brown the other side for another 4 to 5 minutes. Remove the thighs from the skillet and set aside.
- Pour off the rendered chicken fat, reserving one tablespoon in the pan. Maintain the heat.
- Add the peppers, fennel, carrots, onions, and garlic to the hot pan. Sauté the vegetables until they are softened, slightly caramelized, and cooked down, approximately 15 minutes.
- Add the tomato paste and stir gently. Cook for 2 minutes, stirring continually.
- Add the canned tomatoes, crushing them by hand as you add them. Pour any liquids from the can into the pan, also.
- Add the balsamic vinegar, herbs, bay leaves, and olives. Gently stir to combine all the ingredients very well.
- Nestle the thighs in the tomato-veggie mixture with the skin-sides up, and place the pan into the oven to finish cooking. Cook for approximately 20 minutes, or until the chicken is cooked through, reading 165 degrees on a digital probe thermometer.
- Remove the Chicken Cacciatore from the oven and remove the bay leaves. Serve hot with bread to soak up that amazing sauce. Check out my recipe for Buffalo Bread.
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