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Chicken Cacciatore · One-Pot

One-Pot Chicken Cacciatore

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for bone-in skin-on chicken thighs

    Instead of chicken breasts or thighs

    • Chicken breasts: The same weight. Leaner and milder; cooks faster and dries out sooner.
    • Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.

    More for chicken breasts or thighs

    Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for dry red wine

    Instead of red wine

    • Beef or mushroom broth + red wine vinegar: The same amount of broth, plus 1 tbsp red wine vinegar per cup. Deep and savory; a little less fruity.
    • Unsweetened grape, pomegranate or cranberry juice + broth: Half juice and half broth. Fruity and slightly sweet; good color.
    • Non-alcoholic red wine: The same amount. Close in flavor; some are sweeter.

    More for red wine

    Cooking doesn't burn off all the alcohol: a dish simmered 15 minutes can keep close to half of it, and even after 2 hours some is left. Use an alcohol-free swap for anyone who avoids alcohol.

  • Swaps for diced tomatoes

    Instead of canned tomatoes

    • Whole peeled tomatoes, chopped: The same amount. Softer pieces that break down more: canned diced tomatoes have calcium chloride to keep their shape.

    More for canned tomatoes

  • Swaps for chicken broth

    Instead of broth

    • Vegetable broth: The same amount. Lighter and slightly sweeter.
    • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
    • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

    More for broth

  • Swaps for dried oregano

    Instead of oregano

    • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
    • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

    More for oregano

  • Swaps for fresh rosemary

    Instead of rosemary

    • Dried rosemary: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Strong and piney; the dried needles are sharp, so crush or chop them first.
    • Fresh thyme: The same amount. Milder and less piney.
    • Fresh sage: Half as much. Earthier and softer.

    More for rosemary

  • Swaps for red pepper flakes

    Instead of red pepper flakes

    • Cayenne: About half as much. Even heat throughout, no flakes.
    • Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
    • A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.

    More for red pepper flakes

Step 1 of 13

Pat the chicken dry with paper towels and
season (how to season to taste) Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid
all over with the salt and pepper.

Step 2 of 13

Heat the oil in a Dutch oven over medium-high heat until it shimmers.

Step 3 of 13

Lay the chicken in skin side down and cook without moving until the skin is deep golden and releases easily. Work in two batches if they don't fit in one layer.

Step 4 of 13

Flip the chicken and cook the other side briefly, then move it to a plate. It will finish cooking later.

Step 5 of 13

Carefully spoon off all but about 2 tablespoons of fat from the pot.

Step 6 of 13

Add the onion, peppers and mushrooms and cook, stirring now and then, until softened and the mushrooms have browned.

Step 7 of 13

Add the garlic and stir until fragrant.

Step 8 of 13

Pour in the wine and
scrape up the browned bits (how to deglaze) Deglaze Pour liquid into a hot pan and scrape up the browned bits stuck to the bottom, which hold a lot of flavor. 1. After browning, pour off all but a spoonful of fat.2. With the pan still hot, pour in wine, broth or water; it will sizzle and steam.3. Scrape the bottom with a wooden spoon or flat spatula until the brown layer dissolves.4. Let it bubble down, as the recipe says, into the base of a sauce. Done when: The bottom of the pan is clean and the liquid has turned brown and tasty. Safety: Take the pan off the flame before pouring in wine or spirits, and turn your face away from the steam.How to deglaze a pan: mistakes to avoid
from the bottom. Let it bubble until
reduced (how to reduce) Reduce Simmer a liquid uncovered so water steams off and the flavor and body get stronger. 1. Use a wide pan; more surface means faster reducing.2. Bring the liquid to a lively simmer, uncovered.3. Stir now and then and scrape the sides back in.4. Look at the level against the pan, or dip a spoon to check thickness.5. Salt at the end, since salt gets stronger as it reduces. Done when: The level has dropped by the amount the recipe says, and it is glossy and coats a spoon. How to reduce a sauce: mistakes to avoid
by about half.

Step 9 of 13

Stir in the tomatoes, broth, oregano, rosemary sprig and red pepper flakes.

Step 10 of 13

Nestle the chicken back in skin side up, with the skin above the sauce so it stays crisp-ish. Add any juices from the plate.

Step 11 of 13

Bring to a
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
, cover, lower the heat to medium-low and simmer gently.

Step 12 of 13

Uncover and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
to thicken the sauce, until the thickest thigh reads at least 165°F (74°C) near the bone (175°F is even more tender).

165°F

Step 13 of 13

Remove the rosemary sprig, taste the sauce for salt and sprinkle with basil or parsley before serving.

All done

Enjoy!

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Ingredients

  • Swaps for bone-in skin-on chicken thighs

    Instead of chicken breasts or thighs

    • Chicken breasts: The same weight. Leaner and milder; cooks faster and dries out sooner.
    • Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.

    More for chicken breasts or thighs

    Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for dry red wine

    Instead of red wine

    • Beef or mushroom broth + red wine vinegar: The same amount of broth, plus 1 tbsp red wine vinegar per cup. Deep and savory; a little less fruity.
    • Unsweetened grape, pomegranate or cranberry juice + broth: Half juice and half broth. Fruity and slightly sweet; good color.
    • Non-alcoholic red wine: The same amount. Close in flavor; some are sweeter.

    More for red wine

    Cooking doesn't burn off all the alcohol: a dish simmered 15 minutes can keep close to half of it, and even after 2 hours some is left. Use an alcohol-free swap for anyone who avoids alcohol.

  • Swaps for diced tomatoes

    Instead of canned tomatoes

    • Whole peeled tomatoes, chopped: The same amount. Softer pieces that break down more: canned diced tomatoes have calcium chloride to keep their shape.

    More for canned tomatoes

  • Swaps for chicken broth

    Instead of broth

    • Vegetable broth: The same amount. Lighter and slightly sweeter.
    • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
    • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

    More for broth

  • Swaps for dried oregano

    Instead of oregano

    • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
    • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

    More for oregano

  • Swaps for fresh rosemary

    Instead of rosemary

    • Dried rosemary: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Strong and piney; the dried needles are sharp, so crush or chop them first.
    • Fresh thyme: The same amount. Milder and less piney.
    • Fresh sage: Half as much. Earthier and softer.

    More for rosemary

  • Swaps for red pepper flakes

    Instead of red pepper flakes

    • Cayenne: About half as much. Even heat throughout, no flakes.
    • Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
    • A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.

    More for red pepper flakes