Italian

One-Pot Chicken Cacciatore

October  5, 2014

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

Today: A one-pot classic to get fall off to a cozy start.

chicken cacciatore

I'm going to tell you a little behind-the-scenes Food52 secret. Know what our number one recipe search term is? It's chicken. It beats out all the other greatest hits -- cake, kale, quinoa, salmon -- handily. But like anything that's popular, it's awfully easy for chicken to get a bad rap -- it's boring, bland, basic.

But that's bad chicken. Good chicken is a beautiful thing. It's roasted simply with salt till the skin snaps and juices spill out. It's a crispy, herbed cutlet; or a pickled, pulled salad on toast; or a reason to drink broth from a bowl. To make good chicken, we just need to know the best ways to treat it, and keep finding dependable recipes to add to our files. That's where our new column Winner Winner Chicken Dinner comes in -- every week we'll be surfacing another stellar chicken recipe from the Food52 community, so we never have to suffer bad chicken again.

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This week, it's inpatskitchen's take on a classic chicken cacciatore. You'll dredge and brown chicken thighs in seasoned flour, stir together a tomatoey stew in the same pot, then add the chicken back to finish braising. Get some pasta or polenta (or farro, or potatoes, or whatever speaks to you) ready at the same time, and dinner -- good, chicken, dinner -- is done.

Chicken Cacciatore by inpatskitchen

Makes 4 servings

1 cup all-purpose flour seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper
4 bone-in, skin-on chicken thighs
Olive oil to lightly coat the bottom of a large skillet with a lid
2 slices bacon, chopped
1 green bell pepper, seeded, cored, and sliced
1 red bell pepper, seeded, cored, and sliced
1 large onion, halved and thinly sliced
4 ounces white or brown button mushrooms, sliced
4 cloves garlic, thinly sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground fennel seed
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
One 14- to 15-ounce can whole plum tomatoes
8 ounces tomato sauce
8 ounces chicken broth
1/4 cup torn fresh basil leaves
1/4 cup torn fresh oregano leaves
Grated parmesan for serving
Cooked pasta or soft polenta for serving

See the full recipe (and save and print it) here.

Photo by Mark Weinberg

Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner Winner Chicken Dinner.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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24 Comments

Miche January 11, 2016
That seems like an awful lot of sauce or four chicken thighs. Unless you were going for leftover sauce to serve over pasta the next day.<br />
 
Miche January 11, 2016
*for*
 
Connie W. October 9, 2014
I have a cacciatore recipe that I love, and the secret to it is balsamic vinegar. I was wondering if that ingredient is truer to the original recipe for "hunter's chicken" that came from the old country. Check it out on my blog: http://acooksjournalblog.wordpress.com/2014/10/09/pasta/
 
ega October 6, 2014
Any ideas for a non-starchy accompaniment? Pasta, polenta, farro, potatoes would obvs be super yum but I'm trying to move more toward paleo and am always struggling to find replacements for the above. Sometimes cauliflower mash or greens work great, but not always!
 
inpatskitchen October 6, 2014
How about spaghetti squash?
 
John G. October 6, 2014
How about artichoke flour pasta.
 
ega October 6, 2014
Unfortunately the only artichoke flour pasta I know of is still pretty high in carbs, and has semolina as its first ingredient. :(
 
ega October 6, 2014
Spaghetti squash would probably be tasty - good idea. I'm still in search of the holy grail though, i.e., a low-starch/carb, veg-based "pasta" or "rice" or "polenta" type thing that only requires me to boil water and that's it. So far no luck.
 
Celia W. July 13, 2015
What about those "spiralizers"? I haven't tried them; curious how well they work and whether zucchini "noodles" are actually edible.<br />
 
John G. October 6, 2014
Food52 is my B I B L E.
 
John G. October 6, 2014
Made it today,lunch ,wine nap ,more and movies...greatest Monday ever.
 
Author Comment
Kristen M. October 6, 2014
I like your style, John.
 
John G. October 7, 2014
Backatcha ,breakfast for dinner(supper)...that's wutsup.
 
stephaniewilkinson October 6, 2014
I too made this last night. Simple and delicious! Winner-winner, chicken dinner, for sure!!
 
Sally D. October 6, 2014
I made this last night for dinner, and I had all the ingredients on hand. I substituted bone-in chicken breasts which I cut in half. The outcome was fantastic! I highly recommend this recipe.
 
inpatskitchen October 6, 2014
Thank you Kristen for making Chicken Cacciatore a Winner Winner Chicken Dinner recipe! I know I'm going to LOVE this column!
 
Emily A. October 6, 2014
Well I have some amazing chicken dishes...but do I want to share...that's the question
 
lastnightsdinner October 5, 2014
I love this! Gorgeous recipe.
 
Karin L. October 5, 2014
Love the idea for the new column, but over 20 ingredients&spices to make four chicken thighs taste delicious is a few more than I usually want to include in a chicken dinner.
 
Author Comment
Kristen M. October 5, 2014
I hear you, Karin, the ingredient list looks long -- but it's for the entire dinner, including serving suggestions, garnishes that take no effort, and the night's vegetable too (in the stew) so it's not as intimidating as it might seem.
 
Karin L. October 5, 2014
Okay...you win!
 
Author Comment
Kristen M. October 6, 2014
Ha -- we all do!
 
EmilyC October 5, 2014
Great idea for a column -- and nice choice on the chicken cacciatore for the first one.
 
Author Comment
Kristen M. October 5, 2014
Thanks Emily -- I hope you'll send in some of your favorites!