Really great Chicken Cacciatore is among the most satisfying, comforting and so delicious Italian dishes that can be made in your home. Flavorful, rich, earthy and hearty are merely a couple of the features that come to mind when describing this rustic dish.

Frequently served with polenta or spaghetti, there is no way you won’t enjoy this wonderful braised skillet . I have been making Chicken Cacciatore for more years than I care to acknowledge, but this newest version is undoubtedly the best I have ever had.

Utilizing similar sized chicken pieces makes this dish a lot simpler to cook thoroughly. No worries about undercooked-breasts or overcooked legs. With this recipe I begin with bone-in, skin-on chicken thighs.

But as I truly don’t care for soggy chicken skin, the skin has been removed and lost once browned in step one of the recipe. It is such an easy but powerful thing that makes all of the difference in the taste of the sauce and tender juiciness of the chicken.

Please, if you recreate this Chicken Cacciatore recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!

Print Recipe

Chicken Cacciatore

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Italian

Keyword: Chicken Cacciatore

Author: Angela

Ingredients

3 lbs bone-in, skin-on chicken thighs
1 large onion finely chopped
8 oz sliced fresh mushrooms
2 tbsp all-purpose flour
1 cup dry white wine
1 tbsp fresh thyme or 1 tsp dried thyme
1 can diced tomatoes do not drain (about 14.5 oz)
3 cloves garlic minced
1 large red bell pepper ribs and seeds removed, chopped
½ tsp crushed red pepper flakes
2 tbsp tomato paste
3 bay leaves
salt and pepper
1 small Parmesan rind
1 tsp dried oregano
1 tbsp olive oil

Instructions

Heat a pan over moderate heat and add olive oil. Season the chicken pieces with pepper and salt. Then add half of the chicken and cook skin side down, till browned and crispy.
Turn the chicken pieces over and cook for another 5 minutes. Then remove to a plate and keep browning in small-batches till chicken is browned. Reserve 1 tbsp of the drippings in the pan.
Add the mushrooms, onions and a pinch of salt into the pan with the reserved drippings. Cook medium-high-heat till the veggies start to brown and the moisture disappears.
Add red pepper flakes and garlic to the pan and then sauté till aromatic for 30 seconds. Stir in the flour and cooking and stirring for a few minutes.
Then add tomatoes, wine, tomato paste, parmesan rind, bay leaves, thyme, red bell pepper and oregano.
Remove skin from the chicken and discard and then add the skinless chicken pieces to the pan, pressing down them to the sauce so that they are covered. Bring to a boil, cover and lower the heat to reduce. Simmer till the chicken is tender for 40-45 minutes.
Halfway through cooking, then move the chicken pieces around or flip them over to ensure even cooking.
Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if necessary.
Garnish with fresh chopped coriander leaves. Serve over hot cooked spaghetti or polenta.

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