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Chicken Cacciatore · One-Pot

One-Pot Chicken Cacciatore

Bone-in chicken thighs browned until crisp, then braised with peppers, mushrooms, garlic and tomatoes in one pot. Serve over pasta or soft polenta, or with crusty bread for the sauce.

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Prep
20 min
Cook
1 hr
Total
1 hr 20 min
Serves
4
Level
Medium

Ingredients

Chicken

  • 8 bone-in skin-on chicken thighs, about 3 lb
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp olive oil

Braise

  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, thinly sliced
  • ½ cup dry red wine, or more chicken broth
  • 1 can diced tomatoes, 28 oz, with juice
  • ½ cup chicken broth
  • 1 tsp dried oregano
  • 1 sprig fresh rosemary
  • ¼ tsp red pepper flakes
  • fresh basil or parsley, chopped, for serving
  • crusty bread, pasta or polenta, for serving

Cook to 165°F inside (check with a thermometer).

Steps

  1. Pat the chicken dry with paper towels and season all over with the salt and pepper.
  2. Heat the oil in a Dutch oven over medium-high heat until it shimmers.
  3. 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.
  4. Flip the chicken and cook the other side briefly, then move it to a plate. It will finish cooking later.
  5. Carefully spoon off all but about 2 tablespoons of fat from the pot.
  6. Add the onion, peppers and mushrooms and cook, stirring now and then, until softened and the mushrooms have browned.
  7. Add the garlic and stir until fragrant.
  8. Pour in the wine and scrape up the browned bits from the bottom. Let it bubble until reduced by about half.
  9. Stir in the tomatoes, broth, oregano, rosemary sprig and red pepper flakes.
  10. 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.
  11. Bring to a simmer, cover, lower the heat to medium-low and simmer gently.
  12. Uncover and simmer to thicken the sauce, until the thickest thigh reads at least 165°F (74°C) near the bone (175°F is even more tender).
  13. Remove the rosemary sprig, taste the sauce for salt and sprinkle with basil or parsley before serving.

Tip: Boneless thighs work: brown 4 minutes per side and cut the covered braise to 15 minutes.

Tip: Use a wine you would drink. Cooking wine from the vinegar aisle is salty.

Storage: Refrigerate up to 4 days. The skin softens; the flavor improves.

Make ahead: Make it a day ahead and reheat covered on the stove over medium-low until the chicken is hot through.

Estimated nutrition per serving: 690 calories · protein 44 g · carbohydrates 18 g · fiber 6 g · sugars 10 g · fat 47 g (saturated 12 g) · sodium 1,200 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.