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Chicken Cacciatore (pollo alla cacciatora)

Chicken Cacciatore with tomato sauce and cremini mushrooms served over creamy polenta.
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Tender chicken thighs slowly braised with tomatoes, white wine, mushrooms, and a classic soffritto for a rich, comforting Chicken Cacciatore that’s especially good served over creamy polenta.

Ingredients

Units Scale
  • 8 bone-in, skin-on thighs
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 8 ounces whole cremini mushrooms, cleaned
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry white wine (like Pinot Grigio)
  • 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
  • 1 fresh rosemary sprig
  • Salt and freshly cracked black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. Pat the chicken dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper.
  2. Preheat the oven to 325°F.
  3. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches if necessary, brown the chicken skin-side down until deeply golden, then turn and brown the second side. Transfer the chicken to a platter and repeat with the remaining pieces.
  4. Reduce the heat to medium. Add the onion, celery, and carrot to the Dutch oven and cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes.
  5. Add the cremini mushrooms and continue cooking until they release their moisture and begin to brown slightly, about 5 minutes.
  6. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook, stirring constantly, for 1–2 minutes, until it darkens slightly and becomes fragrant.
  7. Pour in the white wine, scraping the bottom of the Dutch oven to release the browned bits. Simmer until the wine has reduced by about half.
  8. Add the crushed San Marzano tomatoes and rosemary sprig, stirring to combine.
  9. Nestle the browned chicken into the sauce and spoon some of the sauce over the chicken.
  10. Cover and transfer the Dutch oven to the oven. Braise for 45 minutes, then check the chicken for tenderness. Remove the lid and skim any excess rendered fat from the surface of the sauce. Continue cooking uncovered until the chicken is very tender and registers about 180°F in the thickest part, about 10–15 minutes more.
  11. Remove the rosemary sprig and taste the sauce, adjusting the salt and pepper if needed. Sprinkle with chopped fresh parsley and serve hot with crusty Italian bread, creamy polenta, or parmesan risotto.

Find it online: https://foodienoise.com/chicken-cacciatore/