Chicken Cacciatore
Chicken Cacciatore is one of my favorite ways to use chicken thighs. It’s an easy set it and forget it dinner. Perfect over mashed potatoes or pasta. Perfect whenever.
Here I used a combination of recipes. The recipe is adapted from Serious Eats substituting red wine for white, omitting the bay leaves, and opting for just rosemary.
Dredge chicken thighs in seasoned flour and lightly brown on both sides.
Cut up onions, peppers, and garlic.
Sauté onions and peppers until just starting to brown. Add garlic until fragrant. Deglaze with red wine. And treat yourself to a glass, because quality control duh.
Next comes my favorite part. Add tomatoes, rosemary, browned chicken thighs, put the lid on, and call it a day. Not really, but just set it and forget it for an hour or so. Go for a walk, take a nap, or do whatever you need to do and by the time you are ready for supper, your place will smell amazing.
Remove skin, bones, and season according to taste.
How to serve?
The best Cacciatore I’ve ever had in my life was in Orinda, CA at a little hole in the way called Casa Orinda. Here they served it over mashed potatoes, so naturally that is my favorite way.
How long to cook?
The longer the better, but I would say a minimum of at least an hour. If you want it to taste like rosemary and chicken fell in love and melted in your mouth, go for 2 hours.
