Chicken Cacciatore (Print Version)
# Ingredients:
→ Meat
01 -
6 chicken thighs, bone-in and skin-on
→ Vegetables & Mushrooms
02 -
1 onion, chopped
03 -
1 carrot, chopped
04 -
1 red bell pepper, chopped
05 -
8 ounces cremini mushrooms, sliced
06 -
6 cloves garlic, minced
→ Pantry Items
07 -
3 tablespoons olive oil
08 -
3/4 cup dry red wine
09 -
28 ounces crushed fire roasted tomatoes
10 -
1/2 cup pitted black or Kalamata olives
11 -
2 tablespoons capers
→ Herbs & Seasonings
12 -
1 teaspoon dried oregano
13 -
1/2 teaspoon crushed red pepper flakes
14 -
1/4 cup fresh basil, chopped
15 -
Kosher salt and black pepper, to taste
16 -
Fresh parsley and grated Parmesan cheese, for garnish
# Instructions:
01 -
Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 3-5 minutes, then flip and cook another 5 minutes. Remove to a plate.
03 -
In the same pot, sauté onion, carrot, red pepper, and mushrooms for 5 minutes until softened. Add garlic and cook for 1 minute more.
04 -
Pour in wine and simmer until reduced by half, about 3 minutes. Add crushed tomatoes, olives, capers, oregano, and red pepper flakes.
05 -
Return chicken to the pot, nestling pieces into the sauce. Simmer on medium-low for 20-25 minutes until sauce thickens and chicken reaches 165°F internally.
06 -
Stir in fresh basil and serve garnished with parsley and Parmesan cheese.
# Notes:
01 -
Can be stored in an airtight container in the refrigerator for up to 4 days
02 -
Freezer-friendly for up to 3 months