November 17, 2023
Chicken Cacciatore
Cacciatore means Hunter’s style chicken. You can cook with either red or white wine but do not use a Chardonnay as there is too much oak. The tarragon has an unctuous smell that goes wonderfully with chicken. Bacon and bell peppers make great additions. You can make this with boneless and skinless chicken thighs as well but will need to redo both the searing time as well as the oven time.
Servings: 4
Calories: 689kcal
Ingredients
- 2 pounds chicken thighs 8 bone in and skin on thighs (you can also use leg thigh combos or breasts of you prefer but the cooking time may vary)
- 1 large yellow onion diced
- 4 stalks of celery minced (use only the tender inner stalks)
- 2 cups mushrooms washed and quartered
- 3 cloves garlic minced
- 1/4 teaspoon thyme dried, or 1/2 teaspoon fresh
- 2 bay leaves
- 1 tablespoon tomato paste
- 1/4 cup brandy
- 1 bottle white wine or red if you prefer
- 1 cup chicken stock
- 1 tablespoon gelatin
- 1 tablespoon coconut aminos optional, adds umami
- 28 ounce can diced tomatoes drained
- 1 teaspoon tarragon plus more for garnish
- 1/2 bunch parsley chopped, plus more for garnish
Instructions
- Season the chicken on all sides with salt. Heat a large oven-safe pan over medium heat and add a bit of avocado oil to prevent sticking. Add the chicken, skin side down and cook, pressing to ensure good contact with the pan. Cook until the skin is golden and crisp. Transfer, skin side up to a plate and set aside (it will be added to the dish and fully cooked later). Do not clean the pan.
- Remove all but one tablespoon of oil from the pan. Add the onion and celery and cook, stirring occasionally until the onions are soft and translucent, about 5 minutes. Add the mushrooms and a pinch of salt. Cook, stirring occasionally until the mushrooms release their liquid and the liquid is evaporated, about 5-10 minutes more.
- Add the garlic, thyme, and bay leaves. Cook, stirring constantly until fragrant, one minute more. Add the tomato paste and cook for 2 minutes (helps to remove the tinned flavor). When the tomato paste starts sticking to the pan, add the brandy and cook until no liquid remains. Then add the wine and cook until the liquid is reduced by half. Stir in the chicken stock, gelatin, coconut aminos, tomatoes, tarragon, and parsley.
- Remove from heat and add the chicken back, skin side up, nestling it into the stew (you want the skin to stay above the liquid so it stays crisp). Transfer to the oven and cook for 30 to 40 minutes at 400ĀŗF.
- Remove chicken and reduce the sauce, if needed until there is little liquid left. Serve with chicken.
Notes
Protein:Energy Quotient [calories]: 0.61, Protein % of calories: 29.1%
Made with boneless skinless thighs: Calories: 537 cal, Carbs: 19g, Fiber: 3g, Fat: 10g, Protein: 50g, Protein:Energy Quotient [calories]: 1.88, Protein % of calories: 55.6%
Nutrition Facts
Chicken Cacciatore
Amount per Serving
Calories
689
% Daily Value*
Fat
33
g
51
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
13
g
Cholesterol
190
mg
63
%
Sodium
954
mg
41
%
Potassium
1194
mg
34
%
Carbohydrates
20
g
7
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
38
g
76
%
Vitamin A
504
IU
10
%
Vitamin C
24
mg
29
%
Calcium
120
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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