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a close up of chicken cacciatore with parsley on top

CHICKEN CACCIATORE RECIPE

Author: Kate
Chicken slowly braised with red wine, mushrooms, tomatoes, and capers. A perfect winter recipe. Dairy Free!
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 348kcal

Ingredients

Instructions

  • Generously season both sides of chicken with the 2 teaspoons salt and 1/2 teaspoon pepper, set aside.
  • Cook 5-6 slices chopped bacon until browned and crisp over medium heat in a large Dutch oven or other heavy-bottomed pot with a lid. Remove bacon from pan and add the 2 tablespoons olive oil. Once shimmering, add half of the chicken pieces and cook on one side until well browned. Flip and repeat on other side, remove from pan to a clean plate and repeat with remaining chicken.
  • Add 1 chopped shallot, 2 chopped carrots, 1 chopped celery stalk, and 8 ounces sliced mushrooms to pan and season generously with salt and pepper. Cook, stirring occasionally, until vegetables start to brown, about 10 minutes. Add 1 teaspoon smoked paprika and stir to incorporate into veggies. Add 1 cup red wine and scrape up any browned bits stuck to the bottom of the pan.
  • Add 15-ounce can tomatoes, 2 teaspoons capers, 1 cup chicken broth, the chicken and the cooked bacon and bring to a boil. Reduce heat to a slow simmer, cover and cook until chicken is tender, at least 30 minutes. Taste and season with additional salt and pepper if needed.

Notes

  1. Make-ahead/Storage Instructions: This chicken tastes even better the next day. Let it cool completely then store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the fridge before reheating. 
  2. Sauce: If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the sauce.
  3. Chicken: Bone-in, skin-on thighs are easy and flavorful. You can use skinless chicken breast as well but the cooking time will be shorter. Check for doneness after 20 minutes. It is ready when the temperature reaches 165°F. 
  4. Serve with: Polenta, homemade focaccia, mashed potatoes, or garlic broccoli.

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