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

Among the 2022 trends is classic food. So it's a great time to remember the famous Chicken Cacciatore! Let's bring it back to our weeknight dinners for the greatest pleasure of our families!

Chicken Cacciatore is a rustic Italian dish made of bone-in chicken that has been browned and then braised, along with sautéed vegetables, in crushed tomatoes, wine, and herbs.

This Chicken Cacciatore is an incredibly hearty dish made with chicken thighs, Marzano tomatoes, and fresh vegetables. It is seasoned with an abundance of fresh herbs and simmered with a parmesan crust and plenty 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 chicken thighs with bone and skin (about 2 1/2 - 3 lb/ 1.3 kilos)

8 ounces (225 g) of 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, chopped

Salt and freshly ground black pepper

1 tablespoon (15 ml) of olive oil

1 cup (250 ml) of dry white wine, such as Sauvignon Blanc*

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

1/2 cup (125 ml) of chicken broth

1/4 cup of chopped fresh parsley, divided

1/4 cup of chopped fresh basil, divided

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

1 teaspoon of dried oregano (or 1 tablespoon of fresh)

1 parmesan crust**

1/2 cup of 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 them on both sides with salt and pepper.

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

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

5. Drain the pan leaving about 2 tablespoons of fat.

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

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

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

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

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 so that steam escapes. Let it simmer for 15 minutes.

9. Turn the thighs. Cover completely and continue simmering until all the thighs are fully cooked and tender (175 degrees at the center), about 15 minutes more.

10. Add the 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 crust on hand, you can simply mix 1/3 cup of grated parmesan at the end of cooking.

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