RECIPE — What On Earth Is This Sorry Excuse For A Baked Chicken Cacciatore?

Cheese is milk’s leap toward immortality. — Clifton Fadiman

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Baked Chicken Cacciatore Recipe:

Ingredients:

• Nonstick cooking spray
• ¼ cup all-purpose flour
• ½ teaspoon salt, divided
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• 6 (4 ounce) skinless, bone-in chicken thighs
• 2 tablespoons olive oil, or more as needed
• 2 small onions, chopped
• 2 cloves garlic, minced, or more to taste
• 1 (8 ounce) package sliced fresh mushrooms
• ½ cup red wine, or more as needed
• 1 (14.5 ounce) can stewed tomatoes with juice
• 1 (8 ounce) can tomato sauce
• Aluminum foil

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. In a shallow bowl, mix together flour, 1/4 teaspoon salt, pepper, and garlic powder. Dredge the chicken in the flour mixture, shaking off any excess.
3. Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
4. Add onions and garlic to the skillet and sauté until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until the liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if the sauce seems too thick. Pour the mixture over the chicken in the baking dish and cover with aluminum foil.
5. Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook’s Notes:

• You can use skin-on chicken thighs if you’d like, instead of skinless, or a mixture of chicken thighs and legs.
• White wine or chicken broth can be used in place of red wine, if preferred.
• This can easily be made on the stovetop by adding the chicken back to the finished sauce, covering, and allowing it to simmer until the chicken is done, 30 to 45 minutes.

Nutrition Facts (per serving):

• 276 Calories
• 13g Fat
• 15g Carbs
• 22g Protein

Wine Pairing: Pair this delicious Baked Chicken Cacciatore with a bold and robust red wine like a Chianti Classico from Italy. The rich flavors of the dish will complement the earthy and fruity notes of the wine, creating a delightful dining experience.

Now, let’s hope you can manage not to ruin this simple, classic dish. If you do, I suggest you stick to ordering takeout.

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Bon Appétit

If you’ve managed to salvage your Baked Chicken Cacciatore from being a flavorless, dry disaster into a triumph of tender, succulent chicken and rich, robust flavors, then bravo. Hungry for more recipes that won’t make you want to hurl insults at your oven? Smash that subscribe button for a journey through the world of culinary delights. And if you’ve uncovered the missing ingredient that transforms this dish from a culinary catastrophe into a masterpiece, do share your culinary wisdom in the comments. Or, if you’re content to savor your Baked Chicken Cacciatore in blissful silence, relishing in the satisfaction of a dish well-done, then by all means, enjoy.