Chicken Cacciatore
This classic Italian dish is a hearty, stick-to-your-ribs sauce and juicy chicken dinner!
Prevent your screen from going dark
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.
Nutrition Facts
Chicken Cacciatore
Amount per Serving
Calories
543
% Daily Value*
Fat
31
g
48
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
13
g
Cholesterol
128
mg
43
%
Sodium
762
mg
33
%
Potassium
1800
mg
51
%
Carbohydrates
36
g
12
%
Fiber
10
g
42
%
Sugar
19
g
21
%
Protein
33
g
66
%
Vitamin C
150
mg
182
%
Calcium
172
mg
17
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!