"Old School" Chicken Cacciatore Recipe

Name: "Old School" Chicken Cacciatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 skinned, bone-in chicken thighs (about 4 lb.); 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 cup all-purpose flour; 1/4 cup olive oil, divided; 3 cups Shiitake mushrooms, sliced; 1/2 cup shallots, finely chopped; 2 anchovies, coarsely chopped; 3 garlic cloves, minced; 3 tablespoons capers, drained; 2 cups dry red wine; 1/3 cup balsamic vinegar; 4 fresh sage leaves; 1 bay leaf; Kosher salt and freshly ground black pepper to taste; 1/2 cup fresh flat-leaf parsley, coarsely chopped

Servings: persons

8 skinned, bone-in chicken thighs (about 4 lb.)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup olive oil, divided
3 cups Shiitake mushrooms, sliced
1/2 cup shallots, finely chopped
2 anchovies, coarsely chopped
3 garlic cloves, minced
3 tablespoons capers, drained
2 cups dry red wine
1/3 cup balsamic vinegar
4 fresh sage leaves
1 bay leaf
Kosher salt and freshly ground black pepper to taste
1/2 cup fresh flat-leaf parsley, coarsely chopped

1
Sprinkle chicken with salt and pepper. Dredge in flour, shaking off excess.
2
Cook chicken, in batches, in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes on each side or until browned. Transfer to a plate, and wipe Dutch oven clean.
3
Add remaining 2 Tbsp. oil to Dutch oven, and heat over medium heat. Add mushrooms and next 4 ingredients, and cook, stirring occasionally, 5 minutes or until mushrooms are soft. Return chicken to Dutch oven, and add wine and next 3 ingredients.
4
Bring to a simmer. Cover, reduce heat to low, and cook 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven. Remove and discard bay leaf. Season with salt and pepper to taste. Serve over Semolina Polenta; sprinkle with parsley just before serving.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 skinned, bone-in chicken thighs (about 4 lb.), 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 cup all-purpose flour, and more.

Yes, "Old School" Chicken Cacciatore falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"Old School" Chicken Cacciatore

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions