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Per serving
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- 1
Brown the chicken
Season all 6 chicken thighs on both sides with a generous pinch of salt and black pepper. Heat a large oven-safe skillet or braiser over medium-high heat, add the olive oil, and brown the chicken thighs 3 minutes per side until golden. Transfer to a clean plate and set aside.
- 2
Saute the vegetables
In the same pan without cleaning it, add the diced onion, celery, carrot, and bell pepper along with 1/4 tsp of the salt. Cook over medium heat for about 3 minutes. Add the diced mushrooms and cook another 3-4 minutes until softened. Add the minced garlic and stir for 1 final minute.
- 3
Build the sauce
Add the tomato paste and stir it into the vegetables, cooking for 2 minutes. Add the fresh rosemary, sage, basil, garlic powder, and red pepper flakes. Pour in the white wine and cook until mostly absorbed, about 1-2 minutes. Stir in the crushed tomatoes, remaining 1/2 tsp salt, and black pepper.
- 4
Braise in the oven
Nestle the browned chicken thighs into the sauce, spooning some of it over the top. Cover the pan and bake at 350F for 50 minutes. Uncover and bake another 20 minutes to reduce and concentrate the sauce. Serve topped with freshly grated Parmigiano Reggiano.
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Chicken Cacciatore
Created by: BudgetBites
Ingredients
- 2 tbsp olive oil
- 6 chicken thighs
- 1 onion
- 1 celery stalk
- 1 carrot
- 1 red bell pepper
- 4 oz white mushrooms
- 5 garlic cloves
- 2 tbsp tomato paste
- 1/8 tsp red pepper flakes
- 1/4 cup dry white wine
- 2 tsp fresh rosemary
- 2 tsp fresh sage
- 2 tbsp fresh basil
- 3/4 tsp garlic powder
- 28 oz crushed tomatoes
- 3/4 tsp salt
- 1/4 tsp black pepper
- Parmigiano Reggiano
Instructions
- Brown the chickenSeason all 6 chicken thighs on both sides with a generous pinch of salt and black pepper. Heat a large oven-safe skillet or braiser over medium-high heat, add the olive oil, and brown the chicken thighs 3 minutes per side until golden. Transfer to a clean plate and set aside.
- Saute the vegetablesIn the same pan without cleaning it, add the diced onion, celery, carrot, and bell pepper along with 1/4 tsp of the salt. Cook over medium heat for about 3 minutes. Add the diced mushrooms and cook another 3-4 minutes until softened. Add the minced garlic and stir for 1 final minute.
- Build the sauceAdd the tomato paste and stir it into the vegetables, cooking for 2 minutes. Add the fresh rosemary, sage, basil, garlic powder, and red pepper flakes. Pour in the white wine and cook until mostly absorbed, about 1-2 minutes. Stir in the crushed tomatoes, remaining 1/2 tsp salt, and black pepper.
- Braise in the ovenNestle the browned chicken thighs into the sauce, spooning some of it over the top. Cover the pan and bake at 350F for 50 minutes. Uncover and bake another 20 minutes to reduce and concentrate the sauce. Serve topped with freshly grated Parmigiano Reggiano.