Rustic Chicken Cacciatore

by HomeCooking
Prep: 15m
Cook: 1h 15m
poultry
Rustic Chicken Cacciatore - Image

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Ingredients
Servings:6
2 1/2lbchicken drumsticks
4tbspolive oil
1onion
1carrot
2celery
4garlic
3fresh thyme
2bay leaves
28ozcanned whole tomatoes
1/4cupchicken stock
1/4cupfresh parsley
salt and pepper
Nutrition Facts

Per serving

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Instructions
  1. 1

    Season the chicken

    Pat the drumsticks dry with paper towels and season both sides generously with salt and pepper.

  1. 2

    Brown the chicken

    Heat 3 tablespoons of the oil in a large Dutch oven or deep skillet over medium heat. Brown the drumsticks in batches, about 4-5 minutes per side, then set them on a plate.

  2. 3

    Soften the vegetables

    Add the last tablespoon of oil to the pan. Toss in the chopped onion, diced carrot, diced celery, and chopped garlic along with a pinch of salt. Cook 10-13 minutes, stirring often, until soft and sweet.

  3. 4

    Build the sauce

    Stir in the whole tomatoes, crushing them with your spoon, along with the thyme sprigs and bay leaves, and season with salt and pepper. Nestle the chicken back over the vegetables, pour in the stock, cover, and reduce the heat to low. Simmer 45 minutes, flipping the chicken and tasting the sauce for seasoning at the halfway point.

  4. 5

    Finish and rest

    Fish out the bay leaves and thyme stems, stir in the fresh parsley, and let everything rest 10 minutes before serving.

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Rustic Chicken Cacciatore

Created by: HomeCooking

Prep Time: 15m
Cook Time: 1h 15m
Servings: 6

Ingredients

  • 2 1/2 lb chicken drumsticks
  • 4 tbsp olive oil
  • 1 onion
  • 1 carrot
  • 2 celery
  • 4 garlic
  • 3 fresh thyme
  • 2 bay leaves
  • 28 oz canned whole tomatoes
  • 1/4 cup chicken stock
  • 1/4 cup fresh parsley
  • salt and pepper

Instructions

  1. Season the chickenPat the drumsticks dry with paper towels and season both sides generously with salt and pepper.
  2. Brown the chickenHeat 3 tablespoons of the oil in a large Dutch oven or deep skillet over medium heat. Brown the drumsticks in batches, about 4-5 minutes per side, then set them on a plate.
  3. Soften the vegetablesAdd the last tablespoon of oil to the pan. Toss in the chopped onion, diced carrot, diced celery, and chopped garlic along with a pinch of salt. Cook 10-13 minutes, stirring often, until soft and sweet.
  4. Build the sauceStir in the whole tomatoes, crushing them with your spoon, along with the thyme sprigs and bay leaves, and season with salt and pepper. Nestle the chicken back over the vegetables, pour in the stock, cover, and reduce the heat to low. Simmer 45 minutes, flipping the chicken and tasting the sauce for seasoning at the halfway point.
  5. Finish and restFish out the bay leaves and thyme stems, stir in the fresh parsley, and let everything rest 10 minutes before serving.

Notes & Tips

This is my kind of supper-one pot, pantry-friendly, and it only gets better as it simmers. Crushing the whole tomatoes right in the pot gives you a rustic, saucy gravy that's perfect spooned over mashed potatoes, buttered egg noodles, or a hunk of crusty bread. Drumsticks keep it budget-friendly and fall-off-the-bone tender, but bone-in thighs work just as well. Don't rush the browning or the veggie step-that's where all the deep, cozy flavor hides. Leftovers reheat like a dream, so I always make the full batch.