Step 1: Prepare the Chicken
- Season and Dredge: Season the chicken thighs and drumsticks generously with salt and black pepper. Dredge each piece in flour, shaking off any excess.
- Brown the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and brown them on all sides until golden, about 5-7 minutes per side. Remove the chicken and set aside.
Step 2: Sauté the Vegetables
- Sauté Onions and Peppers: In the same pot, add the diced onion and sliced bell peppers. Sauté until softened, about 5 minutes.
- Add Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the pot. Cook for another 3-4 minutes until the mushrooms begin to soften.
Step 3: Deglaze and Build the Sauce
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, diced tomatoes, and chicken broth. Mix well to combine.
Step 4: Simmer the Chicken
- Season the Sauce: Add the dried oregano, basil, thyme, crushed red pepper flakes (if using), and bay leaf. Stir in the capers and olives.
- Return the Chicken: Return the browned chicken pieces to the pot, nestling them into the sauce. Bring to a simmer.
- Simmer: Cover the pot with a lid, reduce the heat to low, and let the chicken simmer gently for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
Step 5: Finish and Serve
- Adjust Seasoning: Taste the sauce and adjust seasoning with salt and pepper as needed. Remove the bay leaf.
- Garnish: Sprinkle with chopped fresh parsley before serving.
Serving Suggestions
- With Pasta: Serve the Chicken Cacciatore over a bed of al dente pasta, such as spaghetti or fettuccine, to soak up the delicious sauce.
- With Polenta: Creamy polenta makes an excellent accompaniment, providing a smooth and comforting contrast to the robust flavors of the cacciatore.
- With Crusty Bread: A loaf of crusty Italian bread is perfect for sopping up every last bit of the savory tomato sauce.
Tips and Tricks
- Wine Selection: Choose a dry white wine, such as Pinot Grigio or Sauvignon Blanc, for a balanced acidity that complements the richness of the dish.
- Chicken Options: While bone-in, skin-on pieces add flavor and richness, you can also use boneless, skinless chicken thighs for a quicker cooking time.
- Vegetable Variations: Feel free to add other vegetables like zucchini or carrots to the sauce for extra flavor and nutrition.
Conclusion
This Chicken Cacciatore recipe is a testament to the beauty of rustic Italian cooking. With its rich, savory sauce and tender chicken, it’s a dish that will transport you to the heart of Italy with every bite. Whether you’re cooking for family or hosting a dinner party, this recipe is sure to impress and delight. Take your time to savor the process and enjoy the delicious rewards of your culinary efforts. Buon appetito!