Rustic Chicken Cacciatore with Pappardelle

Rustic Chicken Cacciatore with Pappardelle ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion
• 1 large red bell pepper
• 1 large green bell pepper
• 8 oz cremini mushrooms
• 3 cloves garlic
• 28 oz can crushed tomatoes
• 0.75 cup dry red wine
• 0.5 cup chicken broth
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 1 bay leaf
• 0.75 tsp salt
• 0.5 tsp black pepper
• 12 oz pappardelle pasta
• 0.25 cup fresh parsley
• 0.25 cup Parmesan cheese

How to make Rustic Chicken Cacciatore with Pappardelle

1. Pat the chicken thighs dry with paper towels and season them generously with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until deeply golden brown. Remove the chicken from the pot and set aside.
3. Reduce the heat to medium. Add the chopped onion, sliced red bell pepper, and sliced green bell pepper to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the sliced cremini mushrooms and continue to cook for another 5-7 minutes, until the mushrooms have released their liquid and browned slightly.
5. Add the 3 cloves of minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn the garlic.
6. Pour in 3/4 cup dry red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes, reducing slightly.
7. Stir in the 28-ounce can crushed tomatoes, 1/2 cup chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and the bay leaf. Bring the sauce to a gentle simmer.
8. Return the seared chicken thighs to the pot, nestling them into the sauce. Cover the pot, reduce the heat to low, and let it simmer for 25-30 minutes, or until the chicken is tender and cooked through.
9. While the chicken simmers, bring a large pot of salted water to a rolling boil. Add the 12 ounces pappardelle pasta and cook according to package directions until al dente.
10. Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks, or slice it if preferred. Discard the bay leaf.
11. Return the shredded chicken to the sauce and stir to combine. Taste and adjust seasoning if necessary. Drain the cooked pappardelle and add it directly to the chicken cacciatore sauce, tossing gently to coat the pasta.
12. Serve hot, garnished with 1/4 cup fresh chopped parsley and optional grated Parmesan cheese.

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