Ingredients

For the Chicken:

• 1 tbsp Italian seasoning
• 1 & 1/2 tsp garlic salt
• 1 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter

For the Mushrooms:

• 1 pound crimini or bella mushrooms
• 1/4 cup low-sodium chicken broth
• 1 3–4-inch sprig fresh rosemary
• 1/2 tsp kosher salt
• 1 tbsp unsalted butter

For the Tomato Sauce:

• 2 medium shallots, thinly sliced
• 4 medium garlic cloves, finely minced
• 1/2 cup dry red wine
• 6 ounces tomato paste
• 32 ounces crushed fire-roasted tomatoes (or regular crushed tomatoes)
• 1 cup low-sodium chicken broth
• 1 (12 ounce) jar sliced roasted red peppers, with liquid
• 2 tbsp finely chopped fresh sage, plus more for garnish
• 1 tbsp finely chopped fresh rosemary, plus more for garnish
• 1/2 tsp baking soda
• 1/2 tsp freshly ground black pepper
• kosher salt and freshly ground black pepper, to taste

Instructions

For the Prep:

In a small bowl, combine Italian seasoning, garlic salt, paprika, and black pepper.

Cut each chicken thigh into 2–3 portions, blot with paper towels, and trim excess fat. Sprinkle both sides of the chicken with the seasoning mix. Set aside while preparing the mushrooms.

Preheat oven to 325˚F if you plan to bake right away.

For the Mushrooms:

Wash and slice mushrooms 1/3–1/2-inch thick. Add to a large Dutch oven with chicken broth, rosemary sprig, and salt. Stir.

Cook over high heat, uncovered, stirring occasionally, until the mushrooms release their liquid (2–3 minutes). Continue cooking until most liquid has evaporated, about 10–12 minutes.

Push mushrooms to the side, add butter, and stir occasionally until mushrooms are golden brown (2–4 minutes). Remove rosemary stem. Transfer mushrooms to a medium bowl.

For Browning the Chicken:

Heat olive oil and butter in the same Dutch oven over medium heat. Add half of the chicken and cook 2–3 minutes, until nicely browned on the underside. Flip and cook another 2 minutes. Transfer to the bowl with mushrooms. Repeat with remaining chicken.

For the Tomato Sauce:

Reduce heat to low, add shallots, and cook 2–3 minutes until softened. Stir in garlic and cook for 30 seconds. Add red wine, scraping up browned bits, and simmer until reduced and syrupy, 2–3 minutes.

Stir in tomato paste and cook 1–2 minutes until slightly darkened. Add crushed tomatoes, chicken broth, roasted red peppers (with juice), sage, rosemary, baking soda and black pepper. Stir well. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 10 minutes.

To Finish or Make-Ahead:

If serving right away: Return chicken and mushrooms to the pot, cover, and transfer to the preheated oven (325˚F). Bake at covered for 45 minutes, then uncover and bake 15 minutes more.

If making ahead: Once the chicken and mushrooms have been added, let cacciatore cool for 30 minutes. Refrigerate up to 2 days. Before cooking, let it sit at room temperature for 45 minutes, then transfer to the preheated oven (325˚F). Bake at covered for 45 minutes, then uncover and bake 15 minutes more.

To Serve:

Remove from oven and adjust seasonings with additional salt and pepper, if needed. Garnish with fresh rosemary, sage, Parmesan, and/or toasted pine nuts.

Serve with pasta, rice, polenta, or a loaf of crusty bread.

To Store or Freeze:

Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.

Freeze: Cook the complete recipe, as directed. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat at 325˚F for 30-45 minutes, until heated through.

Recipe by The Cafe Sucre Farine