Easy Italian Chicken Cacciatore (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 bone-in, skin-on chicken thighs, excess fat trimmed
02 -
Kosher salt and freshly ground black pepper, to taste
03 -
Extra virgin olive oil
→ Vegetables & Aromatics
04 -
1 small yellow onion, finely chopped
05 -
2 celery ribs, chopped
06 -
1 bell pepper, half red and half green, chopped
07 -
8 ounces white or baby bella mushrooms, cleaned and sliced
08 -
3 garlic cloves, minced
→ Herbs & Seasonings
09 -
1 teaspoon dried oregano
10 -
3 fresh thyme sprigs
11 -
2 tablespoons fresh parsley, chopped, plus more for garnish
12 -
Pinch of red pepper flakes
→ Sauce
13 -
1 cup red wine
14 -
1 can (28 ounces) crushed tomatoes
# Instructions:
01 -
Pat the chicken thighs dry and season generously with salt and pepper, making sure to season under the skin as well.
02 -
Heat 2 tablespoons olive oil in a large braiser or pan over medium-high heat until shimmering. Add chicken skin-side down and cook until golden brown, about 4 minutes per side (8 minutes total). Transfer to a plate.
03 -
In the same pan, add onions, celery, peppers, mushrooms, and garlic. Season with salt, pepper, oregano, thyme, parsley, and red pepper flakes. Cook for 5-6 minutes until vegetables are tender, stirring regularly.
04 -
Pour in the red wine and simmer until reduced by half. Add crushed tomatoes and cook for 5-10 minutes over medium heat, stirring occasionally.
05 -
Return chicken to the pan, reduce heat to medium-low, cover and cook for 30 minutes or until chicken is completely cooked through. Garnish with additional fresh parsley before serving.
# Notes:
01 -
For a slow cooker version, brown the chicken first, then combine all ingredients in your crockpot. Cook on LOW for 8 hours or HIGH for 4 hours.
02 -
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.