Equipment
Ingredients
Chicken
- 600 g bone-in skin-on chicken thighs
- 400 g bone-in skin-on chicken drumsticks
Produce
- 150 g yellow onion, diced
- 150 g red bell pepper, sliced into strips
- 200 g cremini mushrooms, thickly sliced
- 15 g garlic, minced
Pantry & Liquids
- 30 ml olive oil
- 120 ml dry white wine
- 120 ml chicken broth
- 400 g marinara sauce
- 15 g capers, drained
Herbs & Seasonings
- 5 g kosher salt
- 2 g black pepper, freshly cracked
- 1 fresh rosemary, whole sprig
- 2 fresh thyme, whole sprigs
- 1 bay leaf, dried
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
Pat the chicken thighs and drumsticks completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the chicken skin-side down and sear until deeply golden and crispy, about 6 to 8 minutes. Flip and brown the other side for 3 minutes. Transfer the chicken to a plate and leave the rendered fat in the pan.
Reduce the heat to medium. Add the sliced mushrooms, diced onion, and bell pepper strips to the remaining fat in the Dutch oven. Sauté until the vegetables soften and the onions turn translucent, about 8 minutes.
Add the minced garlic to the vegetable mixture and cook, stirring constantly, until highly fragrant, about 1 minute.
Pour in the dry white wine to deglaze the pan. Use a wooden spoon to vigorously scrape up all the browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half.
Stir in the marinara sauce, chicken broth, rosemary sprig, thyme sprigs, and bay leaf. Bring the liquid to a gentle, bubbling simmer.
Nestle the seared chicken pieces back into the sauce, pouring in any resting juices from the plate. The chicken should be partially submerged but not entirely covered. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it braise gently.
Remove the lid and increase the heat to medium-low. Simmer uncovered to allow the sauce to thicken slightly. Verify that the thickest part of the chicken registers at least 74°C/165°F on a meat thermometer and the meat is tender enough to pull away from the bone.
Discard the spent rosemary, thyme, and bay leaf. Stir in the capers if using, taking care not to break apart the tender chicken. Garnish heavily with fresh chopped parsley.
Chef's Notes
- Leaving the chicken partially unsubmerged during the braise allows the skin to retain slightly more texture, though braised skin will inevitably soften.
- Do not discard the fond. The dark caramelization left behind by searing the chicken is the primary flavor driver for your cacciatore sauce.
- A crisp, acidic white wine like Pinot Grigio cuts through the richness of the chicken fat and balances the sweet tomatoes beautifully.
- While excellent on its own, this dish demands a starch to soak up the incredible sauce. Serve over creamy polenta, rustic mashed potatoes, or thick pappardelle pasta.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors often deepen and improve by the second day.
Freezer: 3 months — Freeze in a sealed container. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat in a saucepan over medium-low heat until bubbling and the chicken is warmed through.
