Chicken Cacciatore is a delightful dish that brings together tender, fall-off-the-bone chicken and a vibrant, rustic sauce overflowing with flavor. Simple yet delicious, this classic recipe fills your kitchen with enchanting aromas as it happily simmers away.

Prep Time: 10 minutes

Cook Time: About 45 minutes

Serves: 4-5

Ingredients:

1/2 ounce dried mushrooms (optional)

Cooking oil

Salt and ground pepper

2 lbs skinless, boneless chicken thighs or breasts

1 small onion, minced

2 carrot, minced

3 ribs celery, minced

3 garlic cloves, minced

1 tablespoons parsley

1 teaspoon rosemary

1/4 teaspoon red pepper flakes

1/2 pound mushrooms, trimmed and sliced

1/2 cup red wine or chicken broth

2 tablespoons of tomato paste

1 (28-ounce) can crushed tomatoes

What to do:

If you are using dried mushrooms, place them in a bowl. You can also use a heat-resistant glass measuring cup. Carefully pour in 2 cups of boiling water. Allow the mushrooms to rehydrate until they become sufficiently soft. Once softened, take the mushrooms out, chop them coarsely, and set aside. Drain the mushrooms’ water through a strainer lined with cheesecloth or a paper towel. Position the strainer over a bowl. Measure out 1 cup of the soaking liquid and reserve it for later use.

Heat an adequate amount of cooking oil over medium-high heat in a large, heavy nonstick skillet or Dutch oven. Thoroughly season both sides of the chicken with salt and pepper. Brown the chicken in batches for 3 to 5 minutes on each side. Once cooled, cut the chicken into bite-size pieces or leave whole. Then, set the chicken aside.

*I use a food processor to mince the onion, carrots and celery.

Reduce the heat to medium. Add some oil; once hot, add the onion, carrot, celery, and a pinch of salt. Allow the vegetables to cook, stirring occasionally, until they start to soften, which should take approximately 3-5 minutes. Then add the garlic, parsley, rosemary, red pepper flakes, both varieties of mushrooms, and extra salt according to taste. Cook while stirring until the mushrooms reach a state of tenderness, which will take around 5 minutes. Add either the wine or chicken broth and bring the mixture to a boil. Continue cooking, stirring, for a few minutes until the wine reduces by roughly half. Blend in the crushed tomatoes and paste. Cook over medium heat until everything has meld and becomes fragrant together, about 5 minutes.

Put the chicken pieces and mushroom liquid back in the pan. Stir, cover, and simmer over medium heat for 30 minutes or until the chicken is tender. Serve over pasta, rice, or mashed potatoes.