Chicken Cacciatore with Herbs
6 servings
105 minutes
Chicken cacciatore with herbs is a traditional European dish from Italian cuisine, the name of which translates to 'hunter style.' It is prepared by braising chicken thighs in a fragrant sauce with tomatoes, mushrooms, onions, and red wine, creating a rich flavor with a harmonious balance of acidity and umami. Thyme and sage give the dish a special freshness, while the parmesan crust adds depth to the flavor nuances. Cacciatore pairs perfectly with pasta, potatoes, or fresh bread that soaks up the thick sauce. It can be served as a cozy home dinner or an impressive treat for guests, filling the home with warm Mediterranean aromas.
1
Pat the thighs dry with paper towels, season with pepper and salt to taste. Heat 2 teaspoons of oil in a large heavy-bottomed pot over medium-high heat. Add half of the thighs and fry for 10 minutes, then transfer to a plate and remove the skin. Drain the fat from the pot, then return it to the heat, add another 2 teaspoons of oil, and repeat with the remaining chicken.
- Chicken thighs: 1800 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 6 teaspoons
2
Finely chop the onion, and cut the mushrooms into 4 pieces. Drain the fat from the pot again. Add the remaining oil and heat it over medium heat. Sauté the onion with mushrooms, seasoned with salt, for 10 minutes.
- Onion: 1 head
- Fresh champignons: 150 g
- Vegetable oil: 6 teaspoons
- Salt: to taste
3
Add minced garlic and thyme and fry for another 15 seconds. Stir in the flour, then pour in the wine. Add tomatoes, broth, and parmesan rind. Return the chicken to the pot.
- Garlic: 4 cloves
- Fresh thyme: 5 g
- Wheat flour: 1 tablespoon
- Red dry wine: 1 glass
- Canned tomatoes in pieces: 400 g
- Chicken broth: 1 glass
- Parmesan cheese (rinds): 1 piece
4
Cover with a lid and simmer until the chicken is tender, which will take about an hour.
5
Place the chicken on a plate and cover with foil. Remove the parmesan rind and add chopped sage. Bring the sauce to a boil and cook for 6 minutes until it thickens slightly. Season with salt and pepper. Drizzle the chicken with this sauce before serving.
- Fresh sage: 5 g
- Salt: to taste
- Ground black pepper: to taste