Chicken Cacciatore

The truly delicious Chicken Cacciatore is one of the most satisfying, delicious and soothing Italian dishes that you can make at home.
Flavorful, rich, unpretentious and warm are just a few of the characteristics that come to mind when describing this rural dish. Often served with spaghetti or more than polenta, there's no way you won't like this amazing boiled chicken. I have made Chicken Cacciatore for more than I admit, but this latest version is by far the best I have ever had.

A large skillet filled with Chicken Cacciatore with peppers, onions and mushrooms
There is something about this classic dish that triggers a feeling of happiness for me. It reminded me of the beautiful moments and warmth of the family, and it also gave me great anticipation for dinner. I have fond memories of my mother's sister, June with the amazing Chicken Cacciatore. Some people have special dishes, you know, something they can make with their eyes closed. Aunt June can make Chicken Cacciatore unlike anyone else in our family. He and Uncle Ralph can also make some serious homemade eggs, but that's another story. I have had Aunt June's recipe in my small index box for years, and made it more often than I can count. But over time I have changed and liked it to a slightly different version that was shared here today. The only thing I need now is a big lump of dry bread.

material

• 3 pounds of bone, chicken thighs (about 8)
• 1 tablespoon of olive oil
• salt
• pepper
• 1 large, finely chopped onion
• 8 ounces of fresh mushroom slices
• 3 garlic cloves, chopped
• 1/2 teaspoon of crushed red pepper
• 2 tablespoons of multipurpose flour
• 1 cup of dry white wine
• 1 (14.5 ounces) can be diced tomatoes, do not drain
• 2 tablespoons of tomato paste
• 3 bay leaves
• 1 small Parmesan skin
• 1 tablespoon of fresh thyme, or 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 1 large red bell pepper, ribs and seeds removed, chopped

Instructions

Heat a large Dutch oven or pan on medium heat. Add olive oil. Season the chicken pieces with salt and pepper. Add half the chicken and cook, the skin facing down, until crisp and brownish. 

Turn the pieces over and cook 5 more minutes. Lift it to the plate and continue to brown in small batches until all the chickens are browned. Leave 1 tablespoon of droplets in the pan.

Add the onion, mushrooms and a little salt to the pan with the droplets ordered. Cook over medium-high heat until the vegetables begin to brown and the moisture evaporates.

Add the garlic and red peppers to the skillet and saute until fragrant, about 30 seconds. Stir in the flour and continue cooking and stir for another minute. 

Add grapes, tomatoes, tomato paste, bay leaves, Parmesan skin, thyme, oregano and red peppers.

Remove the skin from the chicken and discard it. Add skinless chicken pieces to the pan, press into the sauce to cover. Bring to a boil, cover and reduce heat to low. 

Boil until the chicken is tender, about 40-45 minutes. 

Halfway while cooking, move the chicken pieces and / or turn them over to make sure they are even cooking.

Remove bay leaves and Parmesan skin and discard. Check the spices and add salt and pepper if necessary. Garnish with fresh chopped parsley. Serve over spaghetti or hot-cooked polenta.

Recipe notes
You can buy Parmesan skin in the cheese section in most grocery stores.

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