Red Wine Braised Chicken Cacciatore

Cacciatore means hunter’s style in Italian, a rustic braise long tied to countryside cooking. This red-wine version sears bone-in chicken thighs with pancetta, then slow-braises them with peppers, mushrooms, and aromatics until deeply savory.

Serves 5 · 25 min prep · 75 min cook

Estimate for one serving

• 555 cal
• 44g protein
• 20g carbs
• 31g fat
• 3g fiber

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Ingredients

• 3 lb bone-in skin-on chicken thighs
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 4 oz, diced pancetta or thick-cut bacon
• 1 large, sliced yellow onion
• 2, sliced into coins carrots
• 2, sliced celery stalks
• 1, sliced red bell pepper
• 10 oz, halved cremini mushrooms
• 5, smashed garlic cloves
• 3 tbsp tomato paste
• 1.5 cups dry red wine such as Chianti
• 28 oz can crushed tomatoes
• 1 cup chicken broth
• 1 fresh rosemary sprig
• 4 fresh thyme sprigs
• 2 bay leaves
• 1/2 cup Kalamata olives
• 1/4 cup, chopped fresh parsley
• for serving polenta or crusty bread

Instructions

1. 1Preheat oven to 325°F. Season chicken thoroughly with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
2. 2Sear chicken skin-side down in batches for 5 to 7 minutes until deep mahogany. Flip briefly, then transfer to a platter.
3. 3Add diced pancetta to the pot and cook 4 to 5 minutes until crisp and fat is rendered. Remove most of the pancetta to a small bowl, leaving the fat.
4. 4Add onion, carrots, celery, and bell pepper. Cook 8 to 10 minutes, stirring, until vegetables soften and pick up color. Add mushrooms and smashed garlic; cook 4 more minutes.
5. 5Stir in tomato paste and cook 2 minutes until it turns brick red and coats everything.
6. 6Pour in the red wine, scraping every browned bit from the bottom. Bring to a boil and reduce by one-third, 4 to 5 minutes.
7. 7Add crushed tomatoes, chicken broth, rosemary, thyme, and bay leaves. Return the chicken and any juices to the pot, nestling pieces into the liquid. Scatter reserved pancetta over top.
8. 8Bring to a simmer on the stovetop, then cover and transfer to the oven. Braise for 45 to 55 minutes until chicken is fork-tender and sauce is concentrated.
9. 9Remove from oven. Stir in olives. Discard herb stems and bay leaves. Skim excess fat if desired and taste for seasoning.
10. 10Garnish with parsley and serve over soft polenta or with bread so the red-wine tomato braise can be fully enjoyed.