Easy 1 Hour Chicken Cacciatore Recipe

Pat the chicken thighs dry with paper towels. Season both sides of the chicken evenly with the ½ teaspoon of fine sea salt and ¼ teaspoon of freshly cracked black pepper. Spread the flour on a plate and press each thigh into it, coating both sides lightly and shaking off any excess.
2 lbs Chicken thighs, ½ teaspoon Sea salt, ¼ teaspoon Fresh cracked pepper, 3 tablespoon All purpose flour

This step is important because surface moisture creates steam instead of a sear, and you want that golden-brown crust for flavor.

Heat 1 tablespoon of the olive oil in a large (12”), deep (2”) skillet or Dutch oven over medium-high heat. Add the chicken thighs in a single layer. Do not crowd the pan. If needed, work in two batches, using only half the olive oil per batch. Cook without moving them for 3 to 4 minutes until the bottom is deep golden brown, then flip and cook another 2 to 3 minutes on the second side. Transfer to a plate and set aside.
2 tablespoon Olive oil

Once the oil shimmers and looks slightly wavy, it is ready. Also, the chicken does not need to be cooked through at this stage.

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pan. Add the diced onion and both bell peppers. Cook, stirring occasionally, until the onion softens and turns translucent, about 4 to 5 minutes. Add the sliced mushrooms and cook, stirring, until the mushrooms have released their liquid and are starting to turn golden, about 3 to 4 minutes more. Add the minced garlic and stir for 30 seconds until fragrant.
1 medium Yellow onion , 1 medium Red bell pepper, 1 medium Green bell pepper, 8 ounces Cremini mushrooms, 5 Garlic cloves
Push the vegetables to the edges of the pan and spoon the tomato paste into the center. Let it cook, undisturbed, for about 1 minute until it darkens slightly from bright red to a rusty brick color, then stir it into the vegetables.
2 tablespoon Tomato paste

This step blooms the tomato paste and concentrates its deep, savory flavor throughout the sauce.

Pour in the red wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine simmer and reduce by about half, which takes 2 to 3 minutes.
½ cup Red wine

Those bits (called fond) are packed with flavor, so make sure to scrape them up and incorporate them into the dish.

Add the diced tomatoes with all their juices, the chicken broth, dried oregano, dried rosemary, dried thyme, bay leaf, and red pepper flakes if using. Stir to combine. Nestle the seared chicken thighs as well as any collected juices into the sauce in a single layer. Bring the sauce to a gentle boil, then reduce the heat to low, cover with a lid, and simmer for 25 to 30 minutes until the chicken is fully cooked through and very tender. The chicken is done when it reaches an internal temperature of 165°F.
28 ounces Canned diced tomatoes, ½ cup Low sodium chicken broth, 1 teaspoon Dried oregano, ½ teaspoon Dried rosemary, ½ teaspoon Dried thyme, 1 Bay leaf, ¼ teaspoon Red pepper flakes
Remove the lid and discard the bay leaf. If the sauce looks thinner than you would like, increase the heat to medium and let it simmer uncovered for 5 to 8 minutes, stirring occasionally, until it reaches your preferred consistency. Taste the sauce and adjust with additional salt and pepper, and then scatter the fresh parsley over the chicken cacciatore. Serve over bowls of creamy polenta, brown rice or pasta.
2 tablespoon Flat leaf parsley