Best Chicken Cacciatore

 

Ingredients:

• 6 to 8 chicken thighs, skin on
• ½ cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 ounces pancetta, diced
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound mushrooms, sliced
• 3 large garlic cloves, minced
• 2 tablespoons fresh Italian parsley, chopped
• 2 teaspoons dried oregano
• 1 bay leaf
• 1 cup white wine
• ½ cup chicken stock
• 28 ounces canned crushed tomatoes

Instructions:

1. Blot the chicken thighs dry with a paper towel and season with salt and pepper on both sides.
2. Place the flour on a large plate and season with salt and pepper. Dredge the chicken thighs in the flour, shaking off any excess.
3. Heat 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown and crispy, about 5-7 minutes. Flip and cook until browned on the other side, about 1-2 minutes. Transfer the chicken to a plate.
4. Add the pancetta to the pot and cook until browned and crispy, about 3-4 minutes. Remove the pancetta from the pot and set aside.
5. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
6. Add the mushrooms to the pot and cook until browned, about 5 minutes more.
7. Add the garlic, parsley, and oregano to the pot and cook for 1 minute more.
8. Add the white wine to the pot and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce heat and simmer for 5 minutes, or until the wine has mostly evaporated.
9. Add the chicken stock, crushed tomatoes, bay leaf, and salt and pepper to taste. Stir to combine.
10. Return the chicken thighs and pancetta to the pot. Nestle the chicken thighs into the sauce and bring to a simmer. Cover and cook for 30-35 minutes, or until the chicken is cooked through.
11. Remove the bay leaf and discard. Taste and adjust seasonings as needed.
12. Serve over pasta, rice, or mashed potatoes.

Tips:

• For extra flavor, marinate the chicken thighs in a mixture of olive oil, lemon juice, herbs, and garlic for at least 30 minutes before cooking.
• If you don't have white wine, you can use chicken broth or water instead.
• If you want a thicker sauce, you can mash some of the cooked mushrooms before adding them back to the pot.
• Serve with a side of crusty bread to soak up all the delicious sauce.