Bolognese Chicken Cacciatore with Mushrooms and Tomatoes
Dive into the heart of Mediterranean cuisine with this Bolognese Chicken Cacciatore, a rustic and hearty dish that combines tender chicken, earthy mushrooms, and ripe tomatoes in a savory bolognese-inspired sauce.
Equipment
- Oven-proof skillet or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Aluminum foil (optional)
Ingredients
- 8 pieces Chicken thighs, bone-in, skin-on approx. 3 lbs or 1.36 kg
- 2 tbsp Olive oil 30 ml
- 1 large Yellow onion, finely chopped approx. 8 oz or 225 g
- 3 Garlic cloves, minced
- 8 oz Cremini mushrooms, sliced 225 g
- 2 medium Carrots, peeled and chopped approx. 4 oz or 113 g
- 2 Celery stalks, chopped approx. 4 oz or 113 g
- 1/2 cup Dry red wine 120 ml
- 28 oz can Crushed tomatoes 794 g
- 1 cup Chicken broth 240 ml
- 1 tbsp Balsamic vinegar 15 ml
- 1 tsp Italian seasoning 5 g
- 2 Bay leaves
- 1/4 cup Fresh basil leaves, chopped 6 g
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Season the chicken thighs with salt and pepper. In a large oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and sear until golden brown, about 4 minutes per side. Remove the chicken and set aside.
- In the same pan, add the onions and sauté until translucent, about 3 minutes. Add the garlic, and cook for an additional minute until fragrant.
- Stir in the mushrooms, carrots, and celery, and cook for 5 minutes, or until the vegetables begin to soften.
- Deglaze the pan with the red wine, scraping any browned bits from the bottom of the pan.
- Add the crushed tomatoes, chicken broth, balsamic vinegar, Italian seasoning, and bay leaves. Bring to a simmer.
- Place the chicken thighs back into the pan, nestling them into the sauce. Cover with a lid or aluminum foil and transfer to the preheated oven.
- Bake for 45 minutes. Then, uncover and bake for an additional 15 minutes to allow the sauce to thicken slightly.
- Remove from the oven, discard the bay leaves, and garnish with fresh basil.
- Serve the Bolognese Chicken Cacciatore with a side of pasta, rice, or crusty bread to soak up the delicious sauce.
Notes
For a gluten-free option, serve with gluten-free pasta or rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
The dish can be made spicier by adding red pepper flakes to the sauce.
If you prefer a thicker sauce, allow it to simmer uncovered on the stovetop for an additional 10-15 minutes after baking.