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Chicken Cacciatore
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Cozy comfort food for cold winter days.  You can't go wrong with chicken braised in red wine, tomatoes, mushrooms, and plenty of herbs.  The sauce is everything -- thick, rich, hearty, and herbaceous.  

Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken Cacciatore
Servings: 4
Author: The Subversive Table
  • 8 chicken thighs with skin and bones
  • 8 oz mushrooms chopped
  • 1 large onion chopped
  • 2 large carrots chopped
  • 2 stalks celery chopped
  • 2 strips bacon (uncooked) chopped
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried chile flakes
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 28 oz can whole tomatoes
  • 1 cup red wine
  • 1/4 cup chopped fresh parsley + thyme
  1. Preheat oven to 350 F. On the stovetop, heat a large, heavy-bottomed dutch oven over medium-high heat with enough oil to just cover the bottom (about 2-3 Tb.).
  2. Salt and pepper chicken generously. Brown chicken in batches, one layer at a time, being careful not to overcrowd the pan. Cook each side for 5-8 minutes, until crispy and brown. Make sure the chicken does not steam!! Remove chicken and set aside.
    browned chicken thighs
  3. Remove and reserve most of the oil from the pan, until only a thin coat remains, about 1-2 Tbsp. (You can use the reserved fat later on if the pan gets too dry.)

  4. Add mushrooms. Saute until brown on all sides. Remove and set aside.

  5. Add onion, carrots, celery, bacon, oregano, thyme, chile flakes. Add a pinch of salt and cook until softened, for a good 10-15 minutes. If the pan gets too dry or dark, add some reserved fat and lower heat.

    vegetables in a pan
  6. Add garlic and cook until fragrant, about 30 seconds.  Add tomatoes and break them up with the back of the wooden spoon.  Add red wine and bay leaves. Add the mushrooms and all their liquid. Scrape all the fond off the bottom of the pan with a wood spoon.  Bring to a simmer. 

    chicken cacciatore ingredients in a pan
  7. Add chicken, making sure to include any accumulated juices.  Cover and move to oven for 30 minutes, until chicken is very tender.  

    chicken cacciatore, in a pan
  8. Mix in the fresh herbs into the mixtures, reserving some for garnish. Taste and adjust seasoning, adding more salt and pepper if needed. Serve with mashed potatoes, polenta, white bean puree, or crusty bread.

    chicken cacciatore in a pot