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 pan (preferably cast-iron enameled). Lay the chicken skin-side down in the cold oil; this helps render the fat and promotes even browning. Set the pan over medium-high heat and cook undisturbed for about 10 minutes. Flip and cook 5–6 minutes more until golden on both sides. Transfer to a plate.

Sauté the Vegetables

In the same pan, using the rendered chicken fat, add the diced onion and ½ teaspoon salt. Cook 2–3 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 more until the mushrooms shrink and darken.

Build the Sauce

Stir in 6 ounces tomato paste, 2 teaspoons oregano, and chopped fresh thyme. Cook 2 minutes until the paste deepens in color. Pour in 1 cup dry white wine; deglaze, stirring constantly for 3 minutes. Add a pinch or two of crushed red pepper. Season with another ½ teaspoon salt. Add one 28-ounce can of diced tomatoes (juice drained slightly to avoid excess liquid).

Simmer and Finish

Return the browned chicken to the pan, nestling it into the sauce. Reduce heat to medium-low, partially cover, and simmer 25 minutes or until the thickest part of the chicken reaches 165 °F (74 °C).

Serve

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