Chicken Cacciatore

Chicken Cacciatore

There’s something about this classic dish that triggers happy feelings for me. It reminds me of good times and the warmth of family, and it also gives me great anticipation for dinner.  I have great memories of my mom’s sister, June with her fabulous Chicken Cacciatore.  

Some people have signature go-to dishes, you know, something they can make with eyes closed. Aunt June could make Chicken Cacciatore like nobody else in our family. She and Uncle Ralph could also make some seriously eye-popping homemade egg nog, but that’s another story.  I’ve had Aunt June’s recipe in my little index box for years, and years, and made it more times than I can count. But over time I’ve tweaked it and loved it into the slightly different version shared here today.  The only thing I need now is a big hunk of crusty bread.


  • 1 large onion, finely chopped
  • 3 pounds bone-in, skin-on, chicken thighs 
  • 1 teaspoon dried oregano
  • salt
  • 8 ounces sliced fresh mushrooms
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoons olive oil
  • pepper
  • 1 large red bell pepper, ribs and seeds removed, chopped
  • 1 (14.5-ounce) can diced tomatoes, do not drain
  • 3 bay leaves
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1 small Parmesan rind
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme


  1. Warmth a massive Dutch oven or skillet over medium heat. upload the olive oil.  Season the chicken portions with salt and pepper. upload half of the fowl and cook dinner, pores and skin side down, until crisp and browned. turn the portions over and prepare dinner another five mins. do away with to a plate and preserve browning in small batches till all fowl is browned. Reserve 1 tablespoon of the drippings within the pan.
  2. upload the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. cook dinner over medium-excessive warmness until the veggies begin to brown and the moisture evaporates.
  3. upload the garlic and pink pepper flakes to the pan and sauté till aromatic, approximately 30 seconds. Stir inside the flour and continuing cooking and stirring for 1 extra minute. upload the wine, tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and pink bell pepper.
  4. eliminate the skin from the bird and discard. add the skinless chicken portions to the pan, urgent them down into the sauce so they're blanketed. carry to a boil, cowl and reduce the warmth to low. Simmer till the bird is smooth, about forty-45 minutes. halfway thru cooking, circulate the chook portions round and/or flip them over to make certain even cooking.
  5. dispose of the bay leaves and Parmesan rind and discard. take a look at seasoning and add salt and pepper if wanted. Garnish with sparkling chopped parsley leaves. Serve over warm cooked spaghetti or polenta.

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