Lidia Bastianich Chicken Cacciatore Recipe
Chicken Cacciatore is a classic Italian dish that's both hearty and comforting. It translates to "hunter's chicken" and is known for its rich flavors from tomatoes, bell peppers, and a mix of herbs. This recipe from Lidia Bastianich is straightforward and brings an authentic taste of Italy to your kitchen. Whether you’re cooking for your family or hosting a dinner, Chicken Cacciatore is always a crowd-pleaser.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2 ½ pounds)
- Kosher salt
- 3 tablespoons olive oil
- 1 sweet onion, thickly sliced
- 1 yellow bell pepper, thickly sliced
- 8 ounces cremini mushrooms, quartered
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- Freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Season the chicken with salt.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Brown the chicken on all sides, then remove it to a plate.
- Sauté the onion and pepper until softened.
- Add the mushrooms and cook for a few more minutes.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom.
- Add the crushed tomatoes, water, oregano, salt, and pepper.
- Return the chicken to the pot, nestling it in the sauce.
- Simmer for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve immediately with your favorite sides.