Prep 15 mins
Cook 1 hr 15 mins
Coating in flour then browning firstly will insure your chicken will be moist and tender and also add extra flavor to this dish, you will need a large skillet for this or you may use a pot, I use my wide 5-quart chicken fryer skillet --- if you are not an olive-lover you may omit, they really do add flavor to this dish, but do not use black olives --- adjust the chili flakes to suit heat level, using good-quality canned Italian diced tomatoes will only improve the flavor of this dish also for the best flavor I would strongly suggest to use only skin-on bone-in chicken for this --- made as stated this make a delicious restaurant-quality dish paired with cooked pasta and sprinkled with freshly grated Parmesan cheese on top.
- 8 bone-in chicken thighs (can reduce if desired)
- 1⁄2 cup all-purpose flour
- 1 teaspoon garlic powder
- 6 tablespoons olive oil
- 1⁄2 lb fresh mushrooms, sliced (or use a 10-ounce can sliced mushrooms, drained)
- 1 medium onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 2 tablespoons fresh minced garlic
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 tablespoons tomato paste (1/2 small can)
- 1 (28 ounce) can diced tomatoes, undrained
- 3⁄4 cup chicken broth
- 1⁄3 cup dry white wine
- 1⁄3-1⁄2 cup sliced green olives (you may omit if desired, I suggest to add them in)
- 1 teaspoon seasoning salt (or use white salt, or to taste)
- fresh ground black pepper
- 1 large bay leaf (to taste)
- Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet).
- In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess).
- Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside.
- Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet.
- Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.
- Add in tomato paste; cook stirring constantly for 2 minutes.
- Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil.
- Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors).
- Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce).
- Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking.
- Season sauce with more salt if desired and black pepper about halfway through cooking.
- Serve with cooked pasta.
Loved your cacciatore! I didn't add the green olives since I didn't have them. Also didn't have white wine so added more broth. Towards the end of cooking time, I added some sliced zucchini. Thanks for posting your recipe!!!!
An absolutely superb recipe! My only changes were to remove the skin before returning the thighs to the sauce (I don't like the slimy skin) and with 20 minutes to go on the stated cooking time the thighs were already 200° so we ate then. Removing the skin did not cause the chicken to dry out, btw. I'm looking forward to the leftovers tomorrow. Thank you so much for this recipe, I?ll be having it often.