If I had to pick my most favorite chicken recipe this one would be it. Chicken Cacciatore. Doesn’t that just sound delicious rolling off the tongue? It’s a one pot wonder and it full of deep down home flavors not to mention you can feed a crowd with it on the cheap. I make it A LOT in the fall/winter months when it’s cold out and I need something to warm me from head to toe (I can only drink so much espresso every day people).
I originally shared this recipe when I first started my food blog and I’m pretty sure only 3 people saw the recipe. It might have something to do with that awful photo. Thank goodness my photography skills have improved.
You can make this with a variety of chicken pieces. I’ve taken to making it with just chicken thighs though. I like dark meat. To me it’s just more flavorful and okay who am I kidding, it’s cheaper. If you have an aversion to wine (gasp) or just don’t have any on hand (also gasp) you can add chicken stock or water in it’s place.
I’d go with with the stock before the water, flavor factor and all.
You’ll want to use a heavy bottom pot like that gorgeous Le Creuset 3 1/2 quart braiser right there. In ferocious Fennel. Faboosh! I have to tell you I keep all of my Le Creusets on my stove top because I use them so often (and because they’re just so pretty to look at) but I can see that this beauty is going to get the most use of all. It’s perfect for so many things. I fit 8 chicken thighs in that braiser. EIGHT and ALL of the accoutrements.
Talk about family friendly. When it was done I transferred it to the table and served right out of the pot. Boom. That is a serious one pot wonder.
- 6-8 chicken thighs - skinless, bone in
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1 onion – minced
- 2 carrots – chopped
- 2 ribs of celery – chopped
- 28 ounces diced tomatoes
- 2/3 cup white wine
- 8 ounces mushrooms – sliced
- Italian Flat Leaf Parsley – roughly chopped
- Pat chicken dry with a paper towel, season with salt and pepper. Set aside.
- Heat oil and butter in a large dutch oven over medium heat. When melted, add chicken pieces.
- Cook for approximately 15 minutes or until browned turning often. Transfer chicken to plate. Set aside.
- Add onions. Cook for 2-3 minutes until softened. Lower heat to simmer. Add: carrots, celery, tomatoes. Stir to combine.
- Add wine. Return chicken to pan. Cover and simmer for approx 45 minutes.
- 15 minutes before dish is finished add mushrooms. Check for seasoning. Adjust if necessary.
- Garish with parsley.
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Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g