Chicken Cacciatore Recipe -with pasta or polenta
Chicken cacciatore is a braised chicken dish loaded with veggies and cooked in a succulent tomato sauce. A rustic, comfort food dish made in one pot that the whole family will enjoy!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 chicken legs with thigh attached (skin on, bone in, legs and thighs separated)
- 3 tbsp olive oil
- 1 large onion (diced)
- 2 clove garlic (finely minced)
- red pepper flakes (optional)
- 2 branches celery
- 227 g white button mushrooms ((about 1/2 lb, quartered))
- 1/2 cup white wine
- 4 bay leaves
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 796 ml canned diced tomatoes
- 1 tsp dry oregano
- salt and pepper (to taste)
- 1/4 cup fresh parsley (chopped)
Instructions
- 1
In a large, wide, deep skillet heat the olive oil. Lightly salt and pepper both sides of the chicken pieces. Brown on both sides until golden, about 3-4 minutes per side. Remove from the skillet.
- 2
Add onions, garlic and red pepper flakes (optional) and sauté for 2-3 minutes. Next, add celery and cook for 3 minutes. Finally, add the mushrooms and bay leaves. Cook for 5 minutes, stirring the vegetables occasionally.
- 3
Pour in the white wine to deglaze the pan, scraping up the tasty bits at the bottom of the skillet. Cook for 3 minutes.
- 4
Add the bay leaves, sprig of thyme and rosemary.
- 5
Add the diced tomatoes, oregano, salt and pepper and bring to a boil.
- 6
Return the chicken to the skillet, lower to a simmer, cover and cook for 40-45 minutes until the juices run clear when pierced with a fork or knife.
- 7
Remove the bay leaves, sprig of thyme and rosemary and sprinkle with fresh parsley before serving.