Chicken cacciatore takes its name from the Italian word for “hunter.” And this recipe captures the essence of a slow-cooking technique that yields woodsy, earthy, herbal flavors. To reach a sublime depth of flavor, I recommend that you use skin-on, bone-in chicken thighs. Or if you prefer, you can also use drumsticks or wings (although they yield less meat to pick off, they are delicious). It’s so good to serve alongside buttered noodles or rice and some wonderful, garlicky sautéed spinach. (I’ll pass on the spinach, thank you, but I hear it’s delicious.) And my favorite part about chicken cacciatore is that it makes an incredible filling for Chicken Cacciatore Crespelle (page 113) when prepared 1 day in advance and chilled overnight in your refrigerator. I love you and want you to be happy however you want to enjoy this dish!
SERVES 4
3 fresh thyme sprigs
3 fresh rosemary sprigs
3 fresh bay leaves
2 lb [910 g] bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1/2 cup [70 g] all-purpose flour, for dredging
1/4 cup [60 ml] canola oil
1/4 cup [60 ml] olive oil
3 garlic cloves, sliced
1 large carrot, peeled and cut into 1/2 in [12 mm] dice
2 stalks celery, cut into 1/2 in [12 mm] dice
1 medium white onion, ends trimmed, unpeeled, and cut into 1/2 in [12 mm] dice
1 lb [455 g] assorted mushrooms (my go-to mix is cremini, shiitake, and oyster), tough ends discarded, cut into bitesize pieces
1/2 cup [45 g] black olives, pitted
One 28 oz [794 g] can diced tomatoes
1 cup [240 ml] white wine, preferably Sauvignon Blanc or Pinot Grigio
Preheat the oven to 375°F [190°C].
Gather the thyme, rosemary, and bay leaves into a bundle and tie them together using unwaxed kitchen string for an herb bouquet. Set aside.
Generously season the chicken with salt and pepper on both sides. Place the flour in a large, shallow bowl and, using tongs, dredge the chicken pieces in the flour, one at a time, gently shaking off any excess back into the dish. You want enough flour on the chicken to thinly coat it (you don’t want any clumps of flour clinging to it). Transfer to a plate and set aside.
In a large, shallow brazier pan (if you have one) or a large Dutch oven, with enough surface area to fit the chicken, warm the canola oil over high heat until almost smoking. Add the chicken skin-side down and cook for 1 minute, then lower the heat to medium-high and continue cooking until the skin is browned, 3 to 4 more minutes. Using tongs, carefully turn the chicken over and cook until the underside is brown, too, an additional 3 minutes. Transfer to a plate and set aside.
Discard the cooking oil, leaving any bits of chicken stuck to the pot, and return the dirty pot to the stove. In the same dirty pot over medium-high heat, add the olive oil and warm until it shimmers (it won’t take long—that pot is hot!). Add the garlic and cook until it is toasty and fragrant, 1 to 2 minutes. Add the carrot, celery, and onion and cook until the carrot and celery soften and the onion is translucent, 5 to 6 minutes. Return the now nicely browned, beautiful chicken thighs to the pot and add the herb bouquet, mushrooms, olives, the entire contents of the tomato can, the white wine, and just enough water so that the chicken floats (do not submerge it!) Cover with a lid, transfer to the oven, and cook until the chicken easily pulls apart from the bone and the liquid is reduced, about 1 hour and 15 minutes.
Discard the herb bouquet. Transfer the chicken to a large, deep serving platter or dish and top with all the hearty, rustic, and flavorful juices to enjoy family style. Serve immediately.