Description
A simple, comforting chicken stew cooked with tomatoes, herbs, and vegetables.
Ingredients
Scale
- 2 lbs chicken pieces (bone-in, skin-on preferred)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup sliced mushrooms (optional)
Instructions
- Season the chicken pieces generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Brown the chicken pieces on all sides. Remove the chicken and set aside.
- Add the onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more until fragrant.
- Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
- Stir in the crushed tomatoes, chicken broth, oregano, thyme, and bay leaf. Bring the mixture to a simmer.
- Return the chicken to the pot. Add mushrooms if using. The liquid should mostly cover the chicken.
- Reduce the heat to low, cover the pot, and simmer for 45 to 60 minutes, or until the chicken is tender.
- Remove the bay leaf before serving. Adjust seasoning if needed.
Notes
- Serve this dish over pasta, polenta, or with crusty bread.
- For a richer flavor, brown the chicken in batches and do not overcrowd the pot.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 450
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 40
- Cholesterol: 120
Keywords: chicken cacciatore, rustic chicken stew, Italian chicken, comforting dinner, braised chicken