| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- Olive oil, as needed
- 1 (4-to-5-pound) chicken, cut into 8 to 10 pieces
- Kosher salt
- 2 large onions, sliced
- Pinch crushed red pepper flakes
- 4 garlic cloves, smashed and finely chopped
- 1 red pepper, cut into 1/2-inch dice
- 1 yellow pepper, cut into 1/2-inch dice
- 1 pound cremini mushrooms, cleaned and sliced
- 2 cups dry white wine
- 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
- 1 bundle thyme
- 3 bay leaves
Instructions
- Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
- If needed to coat the bottom of the pan, add 1 tablespoon olive oil. Add the onions and crushed red pepper, then season with salt, and sweat over low heat, 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers, and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.
- Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.
- Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Taste the chicken!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 769 |
| Total Fat | 47 g |
| Saturated Fat | 12 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 49 g |
| Cholesterol | 173 mg |
| Sodium | 2033 mg |
Reviews
Best recipe out there for true cacciatore. It’s so versatile, can use any cut of chicken. The only change I made was using chopped italian stewed tomatoes, added sliced black olives. Angel hair pasta makes a wonderful base for the sauce, with crusty bread to dip in the extra. Yummy!
This was AMAZING, thank you for posting this chef!!! I gave this recipe to a couple of my girlfriends and they loved it!!! I always tell them TRUST chef Anne’s recipes ❣️❣️❣️
I wish I had read the reviews first! It could have been delicious however 2 28oz cans of tomatoes was way too much. The sauce tasted like tomatoes you couldn’t taste the garlic or the wine.
I lightly coated the chicken with flour and then braised it in butter and sesame oil till it was golden brown. Then I set it aside and sauted the vegetables (onions first and the mushrooms ) and green peppers. I added back in the chicken and coated the dish with the tomato sauce and added a little corn starch as a thickener. Baked the whole dish till the internal temp of the chicken was 165 and served over pasta
Absolutely delicious, I made this for a dinner party and everyone love love loved it
This was a winner! I agree it was a bit bland so added 1/2 teaspoon or so of Italian Seasoning to the mix and that really did the trick. Used chicken tenders and they absorbed the flavors of the sauce beautifully! Also, had fresh tomatoes from the garden so chopped them up and added them with a bit of tomato sauce instead of using all canned tomatoes. Had to just chop up the canned tomatoes as I do not have a press and but don’t mind some texture in the dish. Turned out wonderfully! The family has already asked me to make it again!
I’ve been making chicken cacciatore for years but thought I would try Anne’s version. Served it over polenta and my husband loved it! Definitely a keeper.
Straightforward recipe that is easy enough to customize with whatever veggies need to be used up.
So good! Takes longer than the instructions say, but that was ok – turned out great! Chicken was incredibly moist and the flavors were wonderful! Served with roasted spaghetti squash and it made a great meal on a cold winter evening!
Fantastic! One of the best things I’ve made in awhile. Do use a Dutch oven. I used a Le Queset braising pan and it was not deep enough. The flavors are there for sure. It takes longer than the recipe calls for but it’s so worth the effort. One 28 oz can of whole plum tomatoes is sufficient for one whole chicken. My husband who is a food snob had 2 helpings and he rarely comments on a dish .