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Chicken Cacciatore

Time30 minutes
YieldsServes 4
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Chicken Cacciatore, or Hunter’s Chicken, is traditionally made with bone-in chicken stewed for an hour or more. It’s worth the wait if you have the time, but who does on a weeknight?

This version uses pieces of boneless chicken thighs to reduce cooking time without sacrificing flavor.

White button mushrooms work well, but you can also try brown Italian, porcini or shiitake mushrooms. Cook a 12-ounce bag of egg noodles, toss the noodles with 2 tablespoons of butter and serve alongside the chicken.

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1

Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then dredge in the flour, shaking off any excess flour.

2

Brown the chicken in the oil, turning once or twice, about 5 minutes. Remove the chicken and set aside. Add the shallots and garlic to the pan and cook until fragrant, about 2 minutes. Add the tomato paste and any remaining flour and cook, stirring, 1 minute.

3

Add the mushrooms and broth and bring to a boil. Return the chicken to the pan and reduce the heat to medium-low. Simmer until the chicken is cooked through and the mushrooms are tender, about 15 minutes. Stir in the thyme and cook 1 more minute.