Chicken Cacciatore is a really hearty, rustic, complete Italian meal. There are many different variations out there but today I’m sharing our family favorite. Get a loaf of bread because you are going to want to soak up all that goodness!
My very favorite Italian dishes that I remember enjoying growing up are those really simple and rustic dishes like this Chicken Cacciatore. The whole meal comes together in a single pot {well except the egg noodles} and the flavors that develop as it slowly simmers on the stovetop is just perfection!
I like to use bone in, skin on chicken thighs. They are really inexpensive, really tender, juicy and flavorful. So what goes into this? Red wine, bell peppers, mushrooms, onion, potatoes and tomatoes … and because I enjoy double carb-ing I serve it over egg noodles. It is really incredible how the chicken just falls apart after a few hours of cooking.
You are definitely going to want a big loaf of crusty bread with this one. The sauce that develops between the natural juices of the vegetables, the tomatoes, the wine… its just heavenly! I actually kicked up the bread a notch for us by taking those crostini, brushing them with melted butter, a sprinkle of garlic powder and a bit of 4 cheese Italian shredded cheese… popped into the oven until melted and a little golden… so good!!
- Olive oil
- 6 chicken thighs
- several sprigs of fresh thyme
- 2 red bell, medium dice
- 1 green bell. medium dice
- 12-15 baby Bella mushrooms, quartered
- 1 yellow onion, medium dice
- 6 cloves garlic, rough chop
- 4 red potatoes, medium dice
- 4 tbsp butter
- 4 tbsp flour
- 1 – 28 oz can whole peeled tomatoes
- 1/2 cup red wine
- 3 cups water or broth
- salt, pepper, garlic powder
- egg noodles to serve
- parsley for garnish
- In a large dutch oven {or large pot}, over medium heat, add in enough olive oil to just coat the bottom.
- Season the chicken thighs with a little salt, pepper and garlic powder. In two batches brown the skin side down in the pot. Don’t rush it, allow the skin to really develop a golden color and crispness. Set aside.
- Once the chicken is all set aside go ahead and add in the thyme, peppers, mushrooms, potatoes, onion and garlic. Cook until slightly softened. Season with a little salt and pepper.
- Add in the butter and sprinkle the flour over the veggies. Toss to coat then stir in the tomatoes, red wine and water or broth. Season again with a bit of salt and pepper.
- Cover and simmer for about 2- 2 1/2 hours on low, stirring occasionally to prevent burning.
- Remove the cover and simmer for another 30 minutes.
- Serve with egg noodles and bread.
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Joe
Just wanted to let you know that you never mentioned putting the chicken back into the pot before simmering for two hours.
Angela LeMoine
Oh my, thank you so much for pointing that out! Will get it fixed