Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 6 Servings
This Chicken Cacciatore is one of my favorite recipes to cook for my loved ones. Serve overcooked pasta, this is a complete meal that everyone is going to love!
Ingredients:
3 cloves garlic, minced
½ tsp crushed red pepper flakes (optional – more or less to taste)
2 tbsp all-purpose flour
salt
1 tbsp olive oil
1 large onion, finely chopped
1 tsp dried oregano
3 lbs. bone-in, skin-on, chicken thighs (about 8)
1 large red bell pepper, ribs and seeds removed, chopped
14.5 oz. canned diced tomatoes do not drain
2 tbsp tomato paste
8 oz. fresh mushrooms, sliced
3 bay leaves
1 small Parmesan rind
1 tbsp fresh thyme leaves or 1 tsp dried thyme
1 c dry white wine
pepper
Directions:
Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Sprinkle salt and pepper over the chicken, then toss them to coat.
Place the chicken into the hot skillet, then sear each side for about 5 minutes until brown. Transfer the chicken onto a clean plate. Remove the skin.
In the same skillet with some of the grease, add mushrooms and onions. Sauté for a few minutes until soft. Season with a bit of salt to taste.
Add red pepper flakes and garlic, then sauté for about a minute or until aromatic.
Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.
Add Parmesan rind, tomato paste, wine, bell pepper, oregano, tomatoes, thyme, and bay leaves. Stir everything until well incorporated.
Put the chicken back into the skillet, then toss until coated with the sauce. Let it simmer for 40 minutes. Make sure to flip the chicken from time to time to evenly cook all sides.
Discard the Parmesan rind and bay leaves. Taste and add more seasonings if necessary.
Remove the dish from the heat, then sprinkle parsley on top to garnish.
Serve right away over cooked pasta. Enjoy!
Nutrition Facts:
Calories: 527 kcal | Carbohydrates: 12g | Protein: 34g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 297mg | Potassium: 819mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1047IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 3mg
Ingredients
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional - more or less to taste)
- 2 tbsp all-purpose flour
- salt
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 tsp dried oregano
- 3 lbs. bone-in, skin-on, chicken thighs (about 8)
- 1 large red bell pepper, ribs and seeds removed, chopped
- 14.5 oz. canned diced tomatoes do not drain
- 2 tbsp tomato paste
- 8 oz. fresh mushrooms, sliced
- 3 bay leaves
- 1 small Parmesan rind
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 1 c dry white wine
- pepper
Instructions
Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Sprinkle salt and pepper over the chicken, then toss them to coat.
Place the chicken into the hot skillet, then sear each side for about 5 minutes until brown. Transfer the chicken onto a clean plate. Remove the skin.
In the same skillet with some of the grease, add mushrooms and onions. Sauté for a few minutes until soft. Season with a bit of salt to taste.
Add red pepper flakes and garlic, then sauté for about a minute or until aromatic.
Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.
Add Parmesan rind, tomato paste, wine, bell pepper, oregano, tomatoes, thyme, and bay leaves. Stir everything until well incorporated.
Put the chicken back into the skillet, then toss until coated with the sauce. Let it simmer for 40 minutes. Make sure to flip the chicken from time to time to evenly cook all sides.
Discard the Parmesan rind and bay leaves. Taste and add more seasonings if necessary.
Remove the dish from the heat, then sprinkle parsley on top to garnish.
Serve right away over cooked pasta. Enjoy!
