Chicken Cacciatori Recipe | Easy Dinner Recipe

Ingredients

• Bone-in, skin-on chicken thighs
• Onion
• Garlic
• Carrot
• Diced tomatoes
• Tomato paste
• Crushed red pepper
• Salt and pepper
• Dry white wine
• Baby bella mushrooms (any variety works)
• Green and red bell peppers
• Olive oil
• Thyme
• Oregano
• Parsley or basil for garnish

Instructions

Prep the Chicken

Pat the chicken thighs dry with a paper towel. Sprinkle ½ teaspoon of salt and pepper on both sides.

Brown the Chicken

Place 2 tablespoons of olive oil in a cold, deep cast-iron enameled skillet. Lay the chicken skin-side down in the cold pan; this helps with even browning and prevents raw spots. Set the pan over medium-high heat and cook undisturbed for 10 minutes. Flip and cook 5–6 minutes more until golden on both sides. Transfer to a plate; reserve the rendered fat in the pan.

Sauté the Vegetables

Add diced onion and ½ teaspoon salt to the hot fat. Cook 2 minutes, then stir in diced carrots and bell peppers. Sauté 6–8 minutes until crisp-tender. Add minced garlic and sliced mushrooms; cook 5 minutes until the mushrooms shrink and darken.

Build the Sauce

Stir in 6 ounces tomato paste, 2 teaspoons fresh thyme, and 2 teaspoons oregano; cook 2 minutes until caramelized. Deglaze with 1 cup dry white wine, scraping the pan for 3 minutes. Season with a pinch of crushed red pepper and another ½ teaspoon salt. Add a 28-ounce can of diced tomatoes (juice drained off) and stir to combine.

Simmer and Finish

Nestle the browned chicken into the sauce, skin-side up. Partially cover, reduce heat to medium-low, and simmer 25 minutes or until the deepest part of the thigh registers 165 °F on an instant-read thermometer.

Serve

Remove from heat, garnish with chopped parsley or basil, and serve with rice, pasta, or extra vegetables.