Chicken Cacciatore (Hunter's Style Chicken)

Chicken Cacciatore (Hunter's Style Chicken) ingredients

• 4 pieces boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 diced large yellow onion
• 2 cloves garlic
• 1 diced red bell pepper
• 1 diced green bell pepper
• 1 cup cremini mushrooms
• 1/2 cup dry red wine (e.g., Chianti)
• 28 oz can crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 cup fresh basil
• 2 tbsp fresh parsley

How to make Chicken Cacciatore (Hunter's Style Chicken)

1. Pat the 4 boneless, skinless chicken thighs dry with paper towels to ensure a good sear. Season them generously on both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully place the seasoned chicken thighs into the hot oil and sear for 3-4 minutes per side until deeply golden brown. Remove the chicken from the pot and set aside on a plate.
3. Add another 1 tablespoon of olive oil to the same pot. Reduce the heat to medium and add the diced 1 large yellow onion, 1 red bell pepper, 1 green bell pepper, and 1 cup sliced cremini mushrooms. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.
4. Stir in the 2 cloves minced garlic, 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Cook for 1 minute more until the garlic is fragrant.
5. Pour in 1/2 cup dry red wine and deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and cook until it has reduced by about half, which should take approximately 2-3 minutes.
6. Add the 28 oz can of crushed tomatoes and 1/2 cup chicken broth to the pot, stirring to combine. Bring the sauce to a gentle simmer.
7. Carefully return the seared chicken thighs to the pot, nestling them into the sauce and ensuring they are mostly submerged. Reduce the heat to medium-low, cover the pot, and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
8. Uncover the pot, increase the heat to medium, and continue to simmer for an additional 5-10 minutes, allowing the sauce to thicken slightly to your desired consistency. Taste the sauce and adjust seasonings with additional salt and pepper if needed.
9. Garnish the Chicken Cacciatore generously with 1/4 cup chopped fresh basil and 2 tablespoons chopped fresh parsley before serving hot, perhaps over pasta or polenta.

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