Chicken Cacciatore with Sautéed Mushrooms & Zucchini

Chicken Cacciatore with Sautéed Mushrooms & Zucchini
Photo by Scott Phillips


  • 1 medium zucchini, quartered lengthwise and sliced into ¼-inch pieces
  • 1/3 cup pitted mixed green and black olives, quartered
  • 1 can (28 oz.) whole peeled tomatoes
  • ½ lb. white mushrooms, cleaned and thinly sliced
  • 6 skinless, bone-in chicken thighs (about 2-¼ lb.), large pieces of fat trimmed
  • ½ red bell pepper, cored, seeded, and diced
  • 2 small sprigs fresh rosemary
  • + 8 more ingredients
    • 1/3 cup dry red wine (like Chianti)
    • ¼ cup extra-virgin olive oil
    • 3 Tbs. chopped fresh flat-leaf parsley; more for garnish
    • Kosher salt and freshly ground black pepper
    • 2 cloves garlic, smashed
    • 2 sprigs fresh thyme, plus 1 tsp. chopped
    • Pinch crushed red chile flakes
    • 1 large red onion, finely diced

Season the chicken well with salt and pepper. Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium-high heat. When the oil is hot, add half the thighs and brown them well, 2 to 3 min. per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest. ...

View full recipe at Fine Cooking


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