Chicken Cacciatore

Despite seeing chicken cacciatore on numerous restaurant menus (usually sandwiched between chicken Marsala and chicken Parmesan), I made it through almost 30 years of life without ever tasting it. When I eventually learned what this was about and made it for myself, I was instantly smitten.

Cacciatore, which means “hunter” in Italian, is a rustic, “hunter-style” mix of meaty chicken thighs, earthy mushrooms, sweet bell peppers, tomatoes, and fresh herbs. There are seemingly an endless number of spins on this braise, but after many tweaks and changes, this is the one I’ve been making for over a decade. 

• The chicken is flavorful and fall-off-the-bone tender. This is the sign of a great braised chicken. Cooking the chicken in a covered pan sacrifices crispy skin, but I assure you that it is well-worth it. In return, the aromas of the herbs, vegetables, and aromatics seep into the chicken as it cooks, and it also makes the meat so incredibly tender.
• It’s packed with vegetables. This meal is just as much about the vegetables as it is the chicken. It packs in a mix of onion, carrot, bell pepper, and mushrooms, which cook down to make a super-hearty, but not heavy, sauce.

• Bone-in, skin-on chicken thighs. Save the boneless chicken thighs for another time. Meaty bone-in pieces of chicken are a classic cut used in this dish.
• Canned diced tomatoes. You’ll use just the tomatoes for the sauce. The juice gets poured off because I found that it makes the sauce too watery. The good news is that there are a ton of ways to use the juices, so do save them. I love adding it to pasta sauce (jarred marinara sauce is fair game!), using it in place of broth, adding it to soup, or just freezing it for later.
• Mushrooms. Stick with baby bella or cremini mushrooms, as they have more flavor than basic white button mushrooms.
• Fresh rosemary. You definitely want to use fresh rather than dried here, as it has a nicer flavor. Some gets mixed in with the vegetables, and the remainder can be used as garnish. 

1. Sear the chicken thighs. Starting skin-side down, sear the chicken on both sides until nicely browned and transfer to a plate (it will not be cooked through yet).
2. Make the sauce. Sauté the vegetables until tender, deglaze the skillet with wine, and stir in the diced tomatoes.
3. Cover and finish cooking. Nestle the chicken into the sauce and veggies in a single layer, then cover and cook until the chicken is very tender. If you don’t have a lid large enough for the skillet, use a baking sheet.

• Yellow or orange bell pepper work well if you don’t have a red pepper on hand.
• White button mushrooms aren’t quite as flavorful as cremini or baby bella, but will certainly work here. And if you want to minimize the prep work, pick up a container of pre-sliced mushrooms.
• A 28-ounce can of whole peeled tomatoes can be used as a substitute for the diced tomatoes. Just chop the tomatoes (or, better yet, cut them right in the can with kitchen shears!), then add to the skillet, and reserve the juices for another use.
• If you don’t have white wine, red wine can be substituted. The sauce might have a slightly darker color and richer flavor, and will still be delicious. If you prefer not to cook with wine, use an equal amount of low-sodium chicken or vegetable broth.

• If you want to get a head-start, the vegetables can be prepped and refrigerated in containers (keep the mushrooms separate from the onion, bell pepper, and carrots).
• Stored in an airtight container, leftovers will keep well in the fridge for up to four days.

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