Ingredients:

  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour (60g)
  • 1 large yellow onion, chopped (about 1.5 cups)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced (225g)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1/2 cup dry red wine (such as Chianti or Merlot)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup chicken broth
  • Fresh parsley, chopped (Optional)
  • Grated Parmesan cheese (Optional)

Instructions:

  1. Season chicken thighs with salt and pepper. Dredge in flour, shaking off excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown chicken thighs in batches until golden brown on all sides. Remove chicken and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
  4. Stir in garlic and mushrooms; cook for another 2-3 minutes until fragrant and mushrooms are tender.
  5. Add tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
  6. Stir in crushed tomatoes, diced tomatoes, oregano, basil, red pepper flakes (if using), and chicken broth.
  7. Return chicken thighs to the pot, nestling them in the sauce. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour, or until chicken is tender and easily pulls away from the bone.
  8. Garnish with fresh parsley and Parmesan cheese (if desired). Serve and enjoy these comforting cacciatore recipes!