Chicken Cacciatore with Mushrooms, Tomato, and Onion
Chicken legs braise with mushrooms, onion, tomato, herbs, and white wine for a cozy, savory dinner with a rich pan sauce.
Prep 20 min · Cook 1 hr 5 min · Total 1 hr 25 min · Makes 6 servings
Ingredients
- 3 to 4 pounds bone-in, skin-on chicken legs, thighs and drumsticks split
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 3 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms, washed, trimmed, and quartered
- 1 medium yellow onion, thinly sliced
- 5 medium cloves garlic, thinly sliced
- 3/4 cup dry white wine
- 1 can peeled whole tomatoes, drained and crushed by hand, plus 1/2 cup reserved juices from can
- 2 sprigs fresh rosemary, sage, or thyme
- 1 bay leaf
- Minced flat-leaf parsley, for garnish, optional
Directions
- Heat the oven to 350 degrees F (175 degrees C). Sprinkle the chicken generously with salt and pepper on all sides. Add flour to a wide, low bowl in a roughly 1/2-inch layer, then coat each piece of chicken in it, shaking away the extra.
- Warm the oil in a Dutch oven or a large straight-sided sauté pan over medium-high heat until it looks glossy and hot. Brown the chicken in batches, turning it now and then, until each piece has color all over, about 4 minutes per side. As the chicken is ready, move it to a platter and leave it there for the moment.
- Add the mushrooms to the pan. Cook them, stirring occasionally and using a wooden spoon to loosen the browned bits from the bottom, until the mushrooms are browned throughout, about 8 minutes. Stir in the onion and garlic, and continue cooking and scraping the pan until they have softened, about 6 minutes.
- Pour in the wine and bring it to a simmer. Add the tomatoes and reserved juices, then tuck in the herb sprigs and bay leaf. Bring everything back to a simmer, and season with salt and pepper. Set the chicken, along with any juices from the platter, into the sauce and vegetables.
- Move the pan to the oven and cook, uncovered, until the chicken is cooked through, tender, and the sauce has reduced slightly and thickened, about 30 minutes. Remove and discard the herb sprigs and bay leaf. Serve immediately, with minced parsley over the top if you like.