Rustic Autumn Chicken Cacciatore
A hearty and earthy variation of chicken cacciatore with an infusion of seasonal autumn flavors, perfect for family dinners and cozy nights.
Prep time: 20 minutesCook time: 1 hourServes: 6
Ingredients
4 lbs bone-in chicken thighs
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, minced
1 large carrot, diced
1 red bell pepper, sliced
8 oz mushrooms, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup chicken broth
1/2 cup dry white wine
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup balsamic vinegar
1 bay leaf
1/4 cup fresh parsley, chopped
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and brown on all sides.
2. Remove chicken and set aside. In the same skillet, add onion, garlic, carrot, and bell pepper. Sauté until the vegetables are softened.
3. Stir in mushrooms, salt, pepper, thyme, and rosemary. Cook for an additional 2 minutes.
4. Add chicken broth, white wine, diced tomatoes, tomato paste, balsamic vinegar, and bay leaf. Bring to a simmer.
5. Return chicken thighs to the skillet, cover, and let simmer for 45 minutes or until the chicken is cooked through.
6. Remove bay leaf and stir in fresh parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stovetop over medium heat until warmed through, or microwave in a microwave-safe dish.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
