Chicken Cacciatore, a Neglected Classic to Bring Back to Our Table!

Among the trends of 2022, there is classic food. It's the perfect time to remember the famous Chicken Cacciatore! Let's bring it back to our weeknight dinners, for the delight of our families!

Chicken Cacciatore is a rustic Italian dish composed of non-deboned chicken portions that are browned and then braised, along with sautéed vegetables, in crushed tomatoes, wine, and herbs.

This Chicken Cacciatore is an incredibly hearty dish made from chicken thighs, Marzano tomatoes, and fresh vegetables. It's seasoned with an abundance of fresh herbs and simmered with a parmesan crust and lots of garlic, giving it a fantastic flavor!

In the heart of winter, it's sunshine to serve on your plates!

Here's how to concoct it...

Ingredients:

6 bone-in, skin-on chicken thighs (about 2 1/2 - 3 lb/ 1.3 kilos)

8 ounces (225 g) cremini mushrooms, sliced (about 1/4 inch thick)

1 medium red bell pepper, seeded and chopped

1 medium yellow onion, diced

5 cloves of garlic, minced

Salt and freshly ground black pepper

1 tablespoon (15 ml) olive oil

1 cup (250 ml) dry white wine, like Sauvignon Blanc*

1 can (28 ounces / 793 g) San Marzano tomatoes, well crushed by hand

1/2 cup (125 ml) chicken broth

1/4 cup chopped fresh parsley, divided

1/4 cup chopped fresh basil, divided

2 teaspoons chopped fresh thyme (or 3/4 teaspoon dried)

1 teaspoon dried oregano (or 1 tablespoon fresh)

1 parmesan rind**

1/2 cup black olives, halved (optional)

Preparation:

1. Heat the olive oil in a very large skillet over medium-high heat.

2. Pat the thighs dry with paper towels, season with salt and pepper on both sides.

3. Sear the thighs until golden brown (about 5 minutes), turn them and sear about 3 to 4 minutes more.

4. Transfer the thighs to a plate and set aside.

5. Drain the skillet, leaving about 2 tablespoons of fat in it.

6. Return the pan over medium-high heat. Add the mushrooms and sauté, stirring only every minute or two, until golden brown, about 4 minutes total.

7. Add the bell pepper and onion and sauté for 3 minutes. Add the garlic and sauté 1 minute more.

4. Remove from heat, pour the wine. Return to the heat and let simmer over medium-low heat until reduced by about half, about 3 minutes.

5. Stir in the crushed tomatoes, chicken broth, half of the parsley, half of the basil, thyme, oregano, and parmesan rind.

6. Salt and pepper to taste.

7. Place the chicken thighs in the sauce, bring to a boil, and reduce to medium-low heat.

8. Cover while leaving the lid slightly ajar to allow steam to escape. Let simmer for 15 minutes.

9. Turn the thighs. Cover completely and continue to simmer until all the thighs are well cooked and tender (175 degrees in the center), about 15 more minutes.

10. Add olives if desired as well as the rest of the parsley and basil.

11. Serve hot with cooked pasta if desired.

Notes:

* Dry red wine can also be used.

** If you don't have a parmesan rind on hand, you can simply mix 1/3 cup grated parmesan at the end of cooking.

For a spicy sauce, add red pepper flakes to taste.