Ingredients
Chicken and Coating
- 2 lbs Chicken thighs (boneless, skinless, 6-8 pieces)
- 1/2 tsp Sea salt (plus more to taste)
- 1/4 tsp Fresh cracked pepper
- 3 tbsp All purpose flour
Sautéed Vegetables and Sauce
- 2 tbsp Olive oil (divided)
- 1 medium Yellow onion (diced)
- 1 medium Red bell pepper (cubed into 1″ pieces)
- 1 medium Green bell pepper (cubed into 1″ pieces)
- 8 ounces Cremini mushrooms (thinly sliced)
- 5 Garlic cloves (minced)
- 2 tbsp Tomato paste
- 1/2 cup Red wine (dry, like Pinot Noir or Cabernet)
- 28 ounces Canned diced tomatoes (not drained)
- 1/2 cup Low sodium chicken broth
- 1 tsp Dried oregano
- 1/2 tsp Dried rosemary
- 1/2 tsp Dried thyme
- 1 Bay leaf
- 1/4 tsp Red pepper flakes
Garnish
- 2 tbsp Flat leaf parsley (chopped)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with 1/2 teaspoon sea salt and 1/4 teaspoon freshly cracked black pepper. Spread the flour on a plate and lightly coat both sides of each thigh, shaking off excess flour.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large 12″ deep skillet or Dutch oven over medium-high heat. Add chicken thighs in a single layer without crowding; cook 3-4 minutes undisturbed until the bottom is deep golden brown. Flip and cook another 2-3 minutes. Remove chicken and set aside.
- Sauté Vegetables: Reduce heat to medium and add remaining 1 tablespoon olive oil to the same pan. Add diced onion and both bell peppers; cook, stirring occasionally, until onion is soft and translucent, about 4-5 minutes. Add sliced mushrooms and cook until liquid is released and mushrooms turn golden, about 3-4 minutes. Add minced garlic and stir for 30 seconds until fragrant.
- Add Tomato Paste: Push vegetables to the pan edges and spoon tomato paste into the center. Let it cook undisturbed for 1 minute until color darkens to a rusty hue, then stir into the vegetables.
- Deglaze with Wine: Pour in red wine, scraping browned bits from the pan bottom with a wooden spoon. Let wine simmer and reduce by half, about 2-3 minutes.
- Make the Sauce & Simmer: Add diced tomatoes with juices, chicken broth, dried oregano, rosemary, thyme, bay leaf, and red pepper flakes. Stir to combine. Nestle seared chicken thighs and their juices into the sauce in a single layer. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until chicken reaches 165°F internal temperature and is tender.
- Finish the Sauce: Remove lid and discard bay leaf. If sauce is too thin, simmer uncovered over medium heat for 5-8 minutes, stirring occasionally, until desired thickness. Adjust seasoning with salt and pepper to taste.
- Serve: Scatter chopped fresh parsley over the chicken cacciatore. Serve hot over creamy polenta, brown rice, or pasta.
Notes
- Ensure chicken thighs are fully cooked to 165°F for food safety.
- Use dry red wines like Pinot Noir or Cabernet for best flavor; cooking burns off alcohol.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Adjust red pepper flakes according to desired spice level.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
