Chicken Cacciatore, additionally referred to as hunter’s chicken, could be a comforting and irresistible one-pot chicken dish crammed with mouthwatering, juicy, fall off the bone chicken, mushrooms, garlic, and bell peppers, bathed in an aromatic wine spaghetti sauce. Fancy this classic Italian hunter's chicken direction served over your favorite food, rice, or mashed potatoes.
WHAT IS CHICKEN CACCIATORE?
Translated, cacciatore in Italian means that “hunter”. As such, a meal ready alla cacciatore (such as this hunter's chicken Recipe) is often a dish that has been ready “hunter-style” or one with herbs, onions, tomatoes, bell peppers, and generally, wine.
There area unit many variations of cacciatore, every determined by that ingredients area unit obtainable thereto specific region. For instance, visit southern European nation and you’ll realize a cacciatore together with wine. On the opposite hand, in northern European nation, you will realize this dish ready with wine. Bound variations might or might not embody mushrooms, tomatoes, or bell pepper.
This straightforward and classic Italian hunter's chicken direction, which has all of the higher than (minus the white wine), can quickly become one in all your favorite family meals. excellent for feeding an oversized crowd, or meal prepping to fancy all week long, it’s not possible to not love everything regarding this one-pot meal.
INGREDIENTS :
- 8 skinless chicken thighs - bone-in
- salt and pepper - to season
- 1/2 cup red wine
- 1 tsp fresh thyme
- 1/4 cup fresh parsley - chopped
- 1/2 cup fresh basil - divided
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion - diced
- 28 ounces crushed tomatoes
- 6 Roma tomatoes - roughly chopped
- 1 cup low-sodium chicken broth
- 10 ounces mushrooms - sliced
- 10 cloves garlic - minced
- 1 yellow bell pepper - seeded and diced
- 1 red bell pepper - seeded and diced
- 3 large carrots - peeled and chopped
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 tsp crushed red chili flakes
INSTRUCTIONS :
- Season each side of the chicken thighs with salt and pepper.
- Add olive oil and butter to a large Dutch oven over medium-high heat. Add the chicken thighs and sear each side until golden brown- approximately 3-4 minutes on each side. Remove the chicken pieces to a clean plate and set aside.
- Reduce heat to medium and add the onions to the pot. Sauté for 3-4 minutes, or until starting to soften and turn translucent. Add the garlic and continue to cook until fragrant, approximately 1 minute.
- Add the bell peppers and carrots and sauté for approximately 5 minutes, or until vegetables being to soften. Stir frequently.
- Season the vegetables with the dried oregano and a generous pinch of salt.
- Pour in the wine and allow to simmer and reduce by approximately half.
- Add the fresh thyme, chopped parsley, half of the fresh basil, and tomato paste. Mix well to combine.
- Stir in the crushed tomatoes, chopped Roma tomatoes, and low-sodium chicken broth. Tuck the browned chicken thighs in among the sauce and bring to a simmer. Cover and reduce heat too low. Cook for 45 minutes to 2 hours, or until chicken is falling off the bone.
- Add the sliced mushrooms and cook for an additional 5 minutes. Remove pot from heat.
- Garnish with additional fresh basil, parsley, or thyme. Serve with your favorite pasta noodles, mashed potatoes, or fresh buttered bread. Enjoy!
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