It’s finally October. Comfort food is screaming my name. I want potatoes, crust, gravy and/or egg noodles with everything…for about a week until I want a salad again. But, for now, break out the deep skillet or enameled cast iron pot because it’s time for (drumroll, please) Chicken Cacciatore!
This is one of those dishes that’s rustic and forgiving. The tomatoey, herby, gravy is just perfect. (Did I mention you’ll only need one pot?) I took the basic components and steps of this classic braised Hunter’s Chicken, and made it my own. I’m picky; I admit it.
- 8 organic skin-on, bone-in chicken thighs
- 1 large onion, sliced thin
- 8 ounce package of organic button mushrooms, quartered
- 2 organic jalapeños, sliced
- 5 garlic cloves, minced
- 2 cups organic all-purpose flour (skip this ingredient for gluten-free)
- Sea Salt
- Cracked black pepper
- Dried thyme
- 1 28-ounce can of peeled plain organic whole Roma tomatoes, crushed by hand
- Fresh chives
- Canola oil
Season the chicken with salt and pepper.
Dredge lightly in flour. (Skip this if you’re gluten-free.)
In a heavy-bottomed, large skillet, add about two tablespoons of canola oil and turn heat to medium-high. Once the oil comes to temperature, place the chicken skin side down in the pan.
Turn each piece over after 3-4 minutes. The skin should be golden brown.
Let cook for another 3-4 minutes and transfer the chicken to a separate plate.
Using the same skillet, without wiping out all of the good stuff, add the onions, garlic, jalapeños, and mushrooms. Also add a few cracks of black pepper and a pinch of sea salt.
Sauté for about 5 minutes while stirring often. The veggies should just start to brown. Add the thyme. I add about 1.5 teaspoons, but you could add more or less depending on what you like.
Add the tomatoes you’ve lovingly crushed with your bare hands. Give it a good stir. (Side note: I got this all over my dress, so crush with care.)
Let this come to a simmer and turn the heat down to medium. Let simmer for about five minutes with the lid on, and then add the browned chicken.
I like to spoon the sauce over the top at this point.
Let the chicken braise on low with the lid on for another 8-10 minutes. I know this may seem like a lot of time, but the chicken will come to nearly fall from the bone and the flour will thicken the sauce. (For gluten-free folks, you could add a bit of cornstarch slurry to thicken the sauce at this point.) Don’t cut this short. Believe me, you’ll be handsomely rewarded for your patience.
I like to serve one chicken thigh with a ton of gravy and veg over buttered egg noodles and then garnish with fresh chives.
If you’re gluten-free, you could serve this with whipped potatoes or gluten-free noodles. It’d be just as good!
Happy October, everyone!