Chicken Cacciatore
SERVES 6
A restaurant-quality Italian classic that is a breeze to make at home. It’s great for family dinners, and you can easily make it in a larger batch for a dinner party. I serve this stewy, soupy chicken dish over pasta with a simple arugula salad.
Ingredients
6 boneless, skinless chicken thighs, patted dry
2 1/2 teaspoons sea salt, divided
1/2 teaspoon black pepper
1/2 cup all-purpose flour
3 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 bell peppers, chopped
1 cup sliced cremini mushrooms
3 to 5 garlic cloves, minced or pressed
3/4 cup dry white wine
One 14-ounce can crushed tomatoes
3/4 cup chicken broth
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 pound spaghetti or linguine, optional Grated Parmesan, optional
1/4 cup fresh basil, roughly chopped
1. Season both sides of the chicken with 1 teaspoon of salt and the black pepper.
2. Place the flour on a large plate and dredge the chicken pieces in the flour, coating all over.
3. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken in one layer (you may need to work in batches). Cook the chicken until browned on one side, 5 to 6 minutes. Flip and cook on the other side until lightly browned, 2 more minutes.
4. Transfer the chicken to a plate and set aside. Repeat with the remaining chicken if necessary. Cut the chicken into smaller pieces, if desired.
5. Reduce the heat to medium-low and add the onions to the pot. Stir occasionally, until soft and translucent, 5 to 7 minutes.
6. Add the peppers and mushrooms and cook, stirring occasionally until they begin to soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 1 more minute, stirring constantly.
7. Turn the heat to high and add the wine. Bring to a boil, stirring to scrape up the brown bits from the pan. Cook until the wine has mostly evaporated, about 5 minutes.
8. Add the crushed tomatoes, chicken broth, tomato paste, basil, oregano, and the remaining salt. Bring to a boil again, then reduce the heat to low and gently simmer until the sauce begins to reduce, 10 minutes.
9. Add the chicken back to the pot and spoon some of the sauce over it. Simmer on low heat until the chicken cooks through, at least 30 minutes but up to 60 minutes, depending on how much time you have. The longer you cook it, the deeper the flavors will become.
10. Serve in a large bowl over pasta, if desired. Top with Parmesan if desired, and garnish with chopped fresh basil.
Note
To make this in a slow cooker, complete steps 1 through 3, then transfer the chicken and all other ingredients except for the pasta, Parmesan, and fresh basil to a slow cooker and cook on high for 4 hours. Cook the pasta separately, then serve with Parmesan and basil.