This chicken cacciatore recipe is an old one from the October 2000 Cook’s Illustrated. It’s one of the first things I learned how to cook, and has become comfort food for me. Pair it with some good bread, and this is a hearty meal that makes me feel at home.
8 bone-in chicken thighs (about three pounds, the thighs I got this time were HUGE and four were about 2.5lbs, so I just went with that)
salt & pepper
1t olive oil
1 medium onion, chopped
6oz portobello mushroom caps, cut into 0.75″ cubes
4 medium garlic cloves, minced
1.5T flour (Yes, I used flour. Feel free to sub in cornstarch)
1.5c dry red wine (not merlot, nothing oaked)
0.5c chicken stock
1-14.5oz can diced tomatoes, drained
2t minced fresh thyme
1 piece parmesan cheese rind
2t minced fresh sage
Season chicken with salt & pepper. Heat oil in dutch oven over medium-high heat. Add four thighs, skin-side down, and cook until skin in crisp & brown, about 5 minutes. Flip and brown on other side, another 5 minutes. Transfer to plate, and brown remaining thighs, transferring to plate when they’re done.
Drain off all but 1T fat from the pot. Add onion, mushrooms, and 0.5t salt. Sauté over medium-high heat until moisture evaporates and vegetables begin to brown, 6-8 minutes. Meanwhile, remove and discard skin from thighs. Add garlic to pot, and sauté until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, about 1 minute. Add mine, scraping pot bottom to loosen brown bits. Stir in stock, tomatoes, thyme, cheese rind, and pepper to taste. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 45 minutes, turning chicken pieces halfway through cooking.
Discard cheese rind, stir in sage, adjust seasonings with salt & pepper, and serve.
