Nothing says cozy comfort like a pot of Rustic Autumn Chicken Cacciatore bubbling away on the stove. This dish brings together the earthy flavors of fall with tender, juicy chicken, making it the perfect meal to warm up those crisp autumn evenings.
Chicken thighs are the star here. Their bone-in, skin-on nature ensures juicy, flavorful meat. Olive oil helps in browning and adding richness. Onion and garlic provide a savory base, while carrot adds sweetness. Red bell pepper contributes brightness and color. Mushrooms bring earthy notes. Salt and black pepper enhance flavors, and thyme and rosemary add a fragrant herbal touch.
The chicken broth and dry white wine create a savory cooking liquid that deglazes the pan, while diced tomatoes and tomato paste provide body and acidity. Balsamic vinegar offers a sweet-tart complexity. A bay leaf rounds out the flavors, and fresh parsley adds a burst of freshness at the end.
This dish pairs beautifully with a side of creamy polenta or a hearty serving of mashed potatoes. A simple arugula salad with a lemon vinaigrette complements the richness of the cacciatore. And don't forget a slice of crusty bread to soak up all that delicious sauce!
First, heat a large skillet over medium-high heat, adding a couple of tablespoons of olive oil. Once the oil shimmers, place the chicken thighs in the pan, skin side down. Let them brown for about 4-5 minutes per side. This step is crucial for building flavor, so don't rush it. Once browned, remove the chicken and set it aside on a plate.
In the same skillet, toss in the sliced onion, minced garlic, diced carrot, and red bell pepper. Sauté these until they're soft, about 5-7 minutes. Your kitchen should start smelling pretty amazing by now. Next, add the mushrooms, salt, pepper, thyme, and rosemary. Give everything a good stir and let it cook for another 2 minutes to wake up those herbs.
Now, pour in the chicken broth and white wine, using a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. These little bits are flavor gold. Stir in the diced tomatoes, tomato paste, balsamic vinegar, and toss in the bay leaf. Bring the mixture up to a simmer.
Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and let it simmer gently for about 45 minutes. The chicken should be cooked through and tender. Before serving, remove the bay leaf and sprinkle with fresh parsley for a pop of color and freshness.
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