One Pot Chicken Cacciatore

Print Recipe

Course Mains & Entrees

Cuisine Italian

Keyword braised, chicken wine, hunters chicken

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 458

Author Laurie McNamara

Equipment

Staub Cast Iron 3.5-qt Braiser with Glass Lid - Grenadine

Ingredients

1 tablespoon olive oil or avocado oil
1 tablespoon unsalted butter
8 boneless skinless chicken thighs
kosher salt
freshly ground black pepper
1 large yellow onion diced
1 medium carrot shredded
1 small red bell pepper diced
8 ounces mushrooms cremini or white button
6 cloves garlic finely chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
2 tablespoons tomato paste
1 pinch red pepper flakes more or less to preference
1/4 cup dry red wine like chianti or pinot noir
28 ounces crushed tomatoes
1/2 teaspoon sugar
2 tablespoons fresh basil sliced or chopped

Instructions

Preheat your oven to 350℉ (or 180℃).
Prep all of your veggies, garlic and herbs.
Pat your chicken thighs dry with paper towel and season with kosher salt and freshly ground black pepper. Heat butter and oil in a large 10 or 12-inch deep-sided skillet over medium-high heat. Once hot, sear chicken thighs on each side for 4 minutes or until a golden crust forms.
Transfer to a clean plate and set off to the sides. You most likely will have to do this in 2 batches.
Reduce the heat to medium and add the onions, celery, carrot and red bell pepper with a pinch of salt to the pan. Stir everything occasionally until the vegetables have softened. About 8 to 10 minutes.
Next, add in the mushrooms, garlic, rosemary and sage. Stir and cook 4 minutes until the mushrooms soften. Once soft, add in tomato paste and a pinch of red pepper flakes (more or less to personal preference). Stir while cooking for 2 to 3 minutes.
Pour in 1/4 cup dry red wine. Typically I use chianti, but I had a bottle of pinot noir open, so I used that. Stir, scraping the bottom of the pan to get any bits that are stuck. Simmer until the wine has reduced significantly.
Then add in the crushed tomatoes, sugar, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Add in the basil and stir to combine.
Nestle the chicken thighs into the sauce, spooning a little of it over top. Cover and bake on the middle rack of your oven for 30 minutes. Then uncover and continue to bake for 10 to 15 more.
If the sauce has thickened too much, add a little pasta water (if cooking pasta save 1/2 cup or so) or low-sodium chicken broth to thin it out.
We like it served the chicken overtop of buttered parmesan noodles (just tossed cooked noodles in butter and freshly grated parmesan – no real measurements) and top with more parmesan cheese and thinly sliced fresh basil.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition