Chicken Cacciatore - VeryVera

Chicken Cacciatore

  • Prep Time: 20m
  • Cook Time: 1h 10m


  • 6 bone-in chicken thighs
  • Kosher salt, to taste
  • fresh ground black pepper, to taste
  • 1 1/2 c all-purpose flour
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. unsalted butter
  • 3 slices bacon, chopped
  • 1/2 sweet onion, chopped
  • 8 oz baby bella mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 (14 ½-ounce) can diced tomatoes
  • 1 jar pimientos, undrained and diced
  • 1/3 c dry vermouth
  • 1/2 c chicken broth
  • 3 bay leaves
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • Basmati rice, cooked
  • shaved Parmesan cheese, as garnish


  1. Generously season the chicken thighs with kosher salt and black pepper. Dredge each chicken thigh in flour.
  2. Heat the oil and butter in a large skillet set over medium-high heat. Add the chicken thighs and cook for 3 to 5 minutes per side. Remove the chicken from the skillet and set aside.
  3. Add the chopped bacon to the skillet and cook until crisp. Remove the bacon from the pan and set aside.
  4. Add the onion and mushrooms to the pan with the bacon drippings and sauté over medium heat for about 5 minutes. Add the garlic and cook for another 30 seconds.
  5. Stir in the tomatoes with the juice, pimentos with the juice, vermouth, chicken broth, bay leaves, and remaining seasonings. Bring to a boil.
  6. Add the chicken thighs and cooked bacon back into the pan. Reduce the heat to low and simmer covered, for about 45 to 55 minutes, stirring occasionally.
  7. Remove the bay leaves and serve immediately over the cooked Basmati rice.
  8. Garnish with shaved Parmesan cheese.