Chicken Cacciatore
inpatskitchen
Photo by Mark Weinberg
- Serves
- 4 servings
- Prep Time
- 20 Minutes
- Cook Time
- 1 Hour
I couldn't take it anymore. With the weather so warm here for the last couple of weeks, we've been eating salads and quick-grilled meats...tuna and a lot of sandwiches. But I wanted something cooked, something comforting. The other night we caught a few minutes of Bobby Flay doing a throw-down for chicken cacciatore. I knew that's what I wanted, and so it went.
Ingredients
- Olive oil, for the skillet
- 4 skin-on, bone-in chicken thighs
- 1 cup all-purpose flour seasoned with 1 teaspoon kosher salt and ½ teaspoon black pepper
- 2 slices bacon, chopped
- 1 large onion, halved and thinly sliced
- 1 green bell pepper, seeded, cored, and sliced
- 1 red bell pepper, seeded, cored, and sliced
- 4 ounce white or brown button mushrooms, sliced
- 4 garlic cloves, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground fennel seed
- 1/4 teaspoon crushed red pepper flakes
- 1 (14- to 15-ounce) can whole peeled tomatoes
- 8 ounce tomato sauce
- 8 ounce chicken broth
- 1/4 cup torn fresh basil leaves
- 1/4 cup torn fresh oregano leaves
- Cooked pasta or soft polenta, for serving
- Grated Parmesan, for serving
Featured Video
Chicken Cacciatore
We chose this recipe as our inaugural Winner Winner Chicken Dinner feature, to get fall off to a cozy start. Whenever the temperatures start to drop, or if it's too cold to venture outside, you'll turn to this chicken recipe again and again. "Cacciatore" in Italian actually means "hunter," so this is essentially a hunger-style sauce that features whole peeled tomatoes, tomato sauce, bacon, bell peppers, onions, and mushrooms. It's a great way to use up whatever produce you've got in your fridge or pantry. Fresh basil and oregano give a pop of brightness and color, but you can use whatever fresh, mild herbs you have too. And instead of bacon, you could use prosciutto or pancetta. Serving over pasta or polenta means that this recipe is the epitome of comfort food goodness. While the chicken is braising, cook the pasta or polenta in another large pot, like this one that has a built-in colander, which is super-convenient. Both will be ready at the same time, and you'll walk away from the meal completely satisfied and satiated. The best part is all you need is a large skillet with a lid to cook the chicken and sauce, which makes cleanup a breeze. We like this beautiful green nonstick pan, which is a great size, and it can also go in the oven. It takes just about 30 minutes to simmer on the stove, after braising the chicken in seasoned flour, which is great since you don't ever have to turn your oven on. This recipe is featured in the story, 14 Cozy, Tomatoey Braises to Warm Your Stove Now Through March, sponsored by Muir Glen.
Directions
- Step 1
Coat a large skillet with a tight-fitting lid with the oil, going up the sides of the pan about ¼ inch, and heat over medium-high. Dredge the chicken in the seasoned flour and brown each side until golden. Transfer to a plate.
- Step 2
Drain the oil from the skillet. Cook the bacon, stirring occasionally, until almost crisp. Add the onion, green and red bell peppers, mushrooms, and garlic. Cook, stirring occasionally, for 3 to 5 minutes, until softened.
- Step 3
Stir in the dried basil, dried oregano, salt, fennel, and red pepper flakes. Continue to cook, stirring, for about 2 more minutes, until fragrant.
- Step 4
Crush the whole tomatoes with your hands to break them up and add to the skillet along with the juices from the can. Add the tomato sauce and chicken broth and stir to combine.
- Step 5
Return the chicken to the skillet, skin side up, and bathe the sauce over the pieces. Bring to a simmer and cook partially covered, for 30 to 40 minutes, until the chicken is cooked through and the sauce is slightly thickened.
- Step 6
Stir in the fresh basil and oregano. Serve a chicken thigh and some of the sauce over the pasta or polenta. Shower a little Parmesan over the top.