This Gordon Ramsay Chicken Cacciatore is a rustic and rich recipe, which is made with bone-in chicken thighs and dry red wine. It’s the perfect comfort food for a rainy day, ready in about 55 minutes.
Jump to RecipeGordon Ramsay Chicken Cacciatore Recipe Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt and pepper
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 2 celery ribs, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 230g mushrooms, sliced
- 3–4 garlic cloves, minced
- 1 tsp dried oregano
- 3 sprigs fresh thyme
- 2 tbsp chopped fresh parsley (plus more to serve)
- Pinch red pepper flakes
- 240ml dry red wine
- 794g can crushed tomatoes
How To Make Gordon Ramsay Chicken Cacciatore
- Sear the Chicken: Pat the chicken thighs completely dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for about 8 minutes until the skin is golden brown and crispy. Flip and sear for another 2 minutes. Remove the chicken to a plate.
- Sauté the Vegetables: In the same pan, sauté the onion, celery, peppers, and mushrooms for 5 to 6 minutes, until they have softened and started to brown. Add the minced garlic and cook for one more minute until fragrant.
- Deglaze and Build the Sauce: Pour the red wine into the pan to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Let the wine bubble and reduce for about 2 minutes. Stir in the crushed tomatoes.
- Simmer the Cacciatore: Return the seared chicken to the pan, nestling it into the sauce. Add the fresh thyme, oregano, and red pepper flakes. Bring the sauce to a simmer, then reduce the heat to low.
- Braise to Finish: Cover the pot with the lid slightly cracked and let it simmer gently for 30 minutes, or until the chicken is cooked through and tender.
- Serve: Stir in the chopped fresh parsley. Serve the chicken cacciatore hot, spooning the rich tomato and vegetable sauce over the top. Garnish with more fresh parsley.
Recipe Tips
- How do I get the most flavor out of the pan? Don’t skip the deglazing step. After the vegetables soften, pouring in the wine and scraping the bottom of the pan (the “fond”) releases an incredible amount of deep, caramelized flavor that is essential for a rich sauce.
- What’s the best pot to use for this recipe? A heavy-bottomed Dutch oven is ideal. It holds and distributes heat evenly, which is perfect for both searing the chicken and gently simmering the sauce for a deeper flavor.
- Can I make this dish ahead of time? Absolutely. Chicken cacciatore is one of those dishes where the flavors deepen and improve overnight. Simply let it cool completely and store it in the refrigerator. Reheat it gently on the stovetop.
- How do I get the chicken skin crispy? The key is to start with very dry chicken skin and a hot pan. Searing the chicken skin-side down for a full 8 minutes without moving it is crucial for rendering the fat and creating a crispy, golden-brown crust.
What To Serve With Chicken Cacciatore
This rustic, saucy chicken dish is a hearty meal that pairs beautifully with something to soak up the delicious sauce.
- Crusty bread or garlic bread
- Creamy polenta or mashed potatoes
- A bed of pasta, like pappardelle or rigatoni
- A simple green salad with a light vinaigrette
How To Store Chicken Cacciatore
Store: Place cooled leftovers in an airtight container and store them in the refrigerator for up to 3 days. Reheat: Reheat gently in a covered pot on the stovetop over low heat until warmed through. You can also reheat individual portions in the microwave.
Chicken Cacciatore Nutrition Facts
- Calories: 280kcal
- Protein: 30g
- Fat: 15g
- Carbohydrates: 10g
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What does u0022cacciatoreu0022 mean?
u0022Cacciatoreu0022 means u0022hunteru0022 in Italian. u0022Hunter-styleu0022 dishes like this one are typically rustic, savory stews made with chicken or rabbit, onions, herbs, and often tomatoes, bell peppers, and wine.
What is the best red wine to use for chicken cacciatore?
A dry, medium-bodied red wine that you would enjoy drinking is best. Chianti is a classic choice, but a Merlot or Cabernet Sauvignon would also work well.
Can I use boneless, skinless chicken thighs?
Yes, you can. The cooking time will be slightly shorter. Simmer for about 20-25 minutes in the sauce, or until the chicken is cooked through. Bone-in, skin-on thighs are recommended for the most flavor and moisture.
Try More Recipes:
- Gordon Ramsay Chicken Pot Pie Recipe
- Gordon Ramsay’s Chicken Parmesan Recipe
- Gordon Ramsay’s Chicken Nuggets Recipe
Gordon Ramsay Chicken Cacciatore Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings10
minutes45
minutes280
kcalA rustic and comforting one-pot meal featuring tender, braised chicken thighs in a rich and savory tomato sauce with red wine, mushrooms, and peppers.
Ingredients
6 bone-in, skin-on chicken thighs
Salt, pepper, 2 tbsp olive oil
1 onion, 2 celery ribs, 1 bell pepper (all chopped)
230g mushrooms, sliced
3-4 cloves garlic, minced
1 tsp dried oregano & 3 sprigs fresh thyme
Pinch of red pepper flakes
240ml dry red wine
794g can crushed tomatoes
Fresh parsley, for serving
Directions
- Season and sear the chicken thighs in a hot Dutch oven until the skin is golden and crispy; set aside.
- In the same pot, sauté the onion, celery, peppers, and mushrooms for 5-6 minutes until soft. Add the garlic.
- Deglaze the pot with red wine, scraping the bottom, and let it reduce for 2 minutes.
- Stir in the crushed tomatoes.
- Return the chicken to the pot, add the herbs, and bring to a simmer.
- Cover with the lid slightly ajar and simmer on low for 30 minutes until the chicken is tender.
- Stir in fresh parsley before serving.
Notes
- Searing the chicken skin well is key to the best flavor and texture.
- Don’t skip deglazing the pan with wine; it adds incredible depth to the sauce.
- This dish tastes even better the next day, making it great for meal prep.
- A heavy Dutch oven is the ideal pot for this recipe.
