Description
This recipe for Classic Chicken Cacciatore with Red Wine features tender, bone-in chicken thighs braised in a rich tomato and red wine sauce with bell peppers, mushrooms, shallots, and aromatic Italian herbs. Perfectly browned chicken combined with a savory, slightly tangy sauce makes a comforting Italian dish that’s ideal for dinner gatherings or weeknight meals. Enjoy this hearty, soul-warming Italian dish that feels like a warm hug on a plate.
Ingredients
Scale
- ⅓ cup all purpose flour
- 6 bone-in, skin-on chicken thighs, fat trimmed
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 red bell pepper, thinly sliced
- 2 shallots, cut into ½-inch slices
- 8 ounces cremini mushrooms, ends trimmed, sliced
- 6 cloves garlic, thinly sliced or roughly chopped
- 1 cup chicken stock
- 1 cup red wine (recommended Pinot Noir)
- 2 teaspoons Italian seasoning
- 1 (14-ounce) can crushed tomatoes
- 1 (6-ounce) can black olives, drained (optional)
- ¼ teaspoon red pepper flakes (optional)
- Minced fresh basil (optional garnish)
- Grated Parmesan cheese (optional garnish)
Instructions
- Prepare the Chicken: Add the flour to a shallow bowl. Pat the chicken thighs dry with paper towels. Season all over with kosher salt and freshly cracked black pepper. Dredge each chicken thigh in the flour, turning to ensure an even coat.
- Brown the Chicken: Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven or heavy braiser over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pan. Cook undisturbed until the skin is golden brown, about 5 minutes per side. Transfer the browned chicken thighs to a plate.
- Sauté Vegetables: In the same pan, add the remaining 1 tablespoon of olive oil. Add the thinly sliced red bell pepper, shallots, and cremini mushrooms. Cook while stirring occasionally for approximately 3 minutes until the shallots start to soften. Stir in the garlic and cook for about 1 minute until fragrant.
- Simmer Liquids and Chicken: Pour in the chicken stock and red wine, then stir in the Italian seasoning. Return the browned chicken thighs to the pan, nestling them into the sauce. Bring to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered until the liquid reduces by about half, about 7 minutes.
- Add Tomatoes and Olives: Stir in the crushed tomatoes and black olives if using. Continue to simmer uncovered for 20 to 25 minutes more, until the sauce thickens and the chicken reaches an internal temperature of 165°F as checked by an instant-read thermometer.
- Finish and Garnish: If desired, sprinkle with red pepper flakes to add a touch of heat. Garnish with freshly minced basil and grated Parmesan cheese before serving for an aromatic and flavorful finish.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful during braising.
- Dredging the chicken in flour before browning gives the chicken a nice crust and helps thicken the sauce.
- Pinot Noir is recommended for the red wine as it pairs nicely with the tomato and herb flavors.
- Black olives are optional; omit them if you prefer a milder sauce or have an olive allergy.
- Check chicken doneness with an instant-read thermometer for safety and optimal texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg