Chicken Cacciatore With Mushrooms, Tomato, and Onion Recipe
-
Category
Winter
-
Cusine
American
What do you need?
How to make?
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 reserved juices from can
2 sprigs fresh rosemary, sage, or thyme
1 bay leaf
Minced flat-leaf parsley, for garnish
Directions
Preheat oven to 350 degrees F . Season chicken all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each chicken piece in flour and tap off excess. In a Dutch oven or large straight-sided sauté pan, heat oil over medium-high heat until shimmering. Working in batches, add chicken and cook, turning occasionally, until browned all over, about 4 minutes per side. Transfer chicken to a platter as it finishes cooking and set aside. Add mushrooms to pan and cook, scraping up browned bits with a wooden spoon and stirring occasionally, until browned all over, about 8 minutes. Add onion and garlic and cook, stirring and scraping up any browned bits, until softened, about 6 minutes. Add wine and bring to a simmer. Add tomatoes and reserved juices, along with herb sprigs and bay leaf. Return to a simmer. Season with salt and pepper. Nestle chicken and any accumulated juices into liquid and vegetables. Transfer to oven and cook, uncovered, until chicken is fully cooked through and tender and sauce is slightly reduced and thickened, about 30 minutes. Discard herb sprigs and bay leaf. Serve right away, garnishing with minced parsley if desired.