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Chicken Thigh Cacciatore (Italy) Recipe

Italian · Main course · 60 min total

A rustic Italian hunter-style stew with tender chicken thighs simmered in a rich tomato, mushroom, and wine sauce. This one-pot meal is hearty and full of flavor.

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs (about 4-6 thighs)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 oz (225g) cremini mushrooms, sliced
• 1/2 cup dry white wine (such as Pinot Grigio)
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp capers, drained (optional)
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown chicken in batches, about 3-4 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook until softened, about 4 minutes. Add garlic and mushrooms; cook until mushrooms release liquid and start to brown, about 5 minutes.
3. Pour in white wine and scrape up any browned bits from the bottom. Let simmer until reduced by half, about 2 minutes.
4. Stir in crushed tomatoes, chicken broth, oregano, rosemary, salt, and pepper. Return chicken to the pot, nestling it into the sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until chicken is tender and cooked through.
5. Uncover, stir in capers if using, and let simmer uncovered for 5-10 minutes to thicken sauce slightly. Adjust seasoning to taste. Garnish with parsley and serve.

Tips

• Serve over pasta, polenta, or with crusty bread to soak up the sauce.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day.
• For a richer flavor, use bone-in chicken thighs and increase cooking time by 10-15 minutes.

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