Easy Chicken Cacciatore

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Photo credit: © Eatwell101.com

Ingredients list for the cacciatore chicken

• 1 whole chicken, about 4 lb (1.8 kg), cut into 6–8 serving pieces 
• Salt and fresh cracked pepper
• 2 tablespoons olive oil, more if needed
• 8 cloves garlic, minced
• 1 medium onion, thinly sliced
• 10 oz (300g) mushrooms, sliced
• 1 teaspoon Italian seasoning
• 1/3 cup (80ml) red wine
• 1/3 cup (80ml) chicken stock
• 1 can (410g) crushed tomatoes
• 7 oz (200g) grape or cherry tomatoes
• Sprigs of fresh thyme
• 1/2 teaspoon red pepper flakes
• 2 tablespoons each freshly chopped parsley and basil, plus more to garnish

Photo credit: © Eatwell101.com

Directions 

1. Brown the chicken. Pat the chicken pieces dry with paper towels and season generously with salt and freshly cracked black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken in batches for about 10–12 minutes total per batch, turning to color both sides. Transfer to a plate and set aside.

2. Cook the vegetables. In the same Dutch oven, add the sliced onion and mushrooms. Cook over medium-high heat for about 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Add the minced garlic and cook for another minute, stirring frequently.

3. Build the sauce. Pour in the red wine and scrape up the browned bits from the bottom of the pot. Let the wine simmer until reduced by about half. Add the crushed tomatoes, cherry tomatoes, and chicken stock. Stir in the Italian seasoning, parsley, basil, thyme, and red pepper flakes. Season with salt and pepper, then simmer uncovered for 5 minutes.

4. Simmer the chicken. Return the chicken pieces and any accumulated juices to the Dutch oven, nestling them into the tomato sauce. Reduce the heat to low, cover with the lid slightly ajar, and simmer gently for approximately 35–50 minutes, or until the chicken is tender and the thickest part of each piece reaches at least 165°F (74°C). Check the temperature without touching the bone. Larger pieces may take longer.

5. Finish and serve. Taste the sauce and adjust the seasoning if needed. Remove the thyme stems, garnish with fresh basil and parsley, and serve the chicken cacciatore over pasta with plenty of tomato sauce.

Recipe notes: 

• Make ahead: Chicken cacciatore tastes even better the next day! Let it cool, refrigerate in a covered container within two hours of cooking, and keep for up to 3–4 days.
• Reheating: Place the chicken and sauce in a covered Dutch oven or saucepan over medium-low heat. Add a splash of chicken broth if the sauce has thickened, and warm gently until the chicken reaches 165°F (74°C) throughout.
• Variations: Add sliced bell peppers, green olives, or Kalamata olives to the sauce for a little extra flavor.

Photo credit: © Eatwell101.com