Easy Chicken Cacciatore Recipe (Restaurant-Quality Secret)

First, pat the chicken thighs completely dry with a paper towel. This is crucial for getting crispy skin. Season them generously on all sides with kosher salt and black pepper.

In a large braiser or Dutch oven, heat two tablespoons of olive oil over medium-high heat.

Once the oil is shimmering, carefully place the chicken in the pan, skin-side down. Do not crowd the pan; work in batches if necessary. Let the chicken cook without moving it for about four to five minutes, until the skin is a deep golden brown.

Flip the chicken and brown the other side for another three to four minutes, then remove it to a plate and set it aside.

In the same pan, reduce the heat to medium. Add the chopped onion, celery, bell peppers, and sliced mushrooms.

Sauté the vegetables, stirring occasionally, until they begin to soften, which should take about five to six minutes.

Now, add the minced garlic, oregano, fresh thyme sprigs, parsley, and a pinch of red pepper flakes. This is also the moment for our secret ingredient. Add one tablespoon of anchovy paste along with the garlic.

Stir everything together and cook for another minute until the garlic is fragrant and the anchovy paste has melted into the vegetables.

Pour the red wine into the pan. As it sizzles, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.

Let the wine simmer and reduce by about half. This step is important because it cooks off the harsh alcohol flavor and concentrates the rich taste of the wine.

Once reduced, stir in the can of crushed tomatoes. Let the sauce simmer for five to ten minutes to allow the flavors to start melding together.

Carefully nestle the browned chicken thighs back into the simmering sauce. Make sure the sauce is bubbling gently before you add the chicken.

Reduce the heat to medium-low, cover the pan with a lid, and let it braise for about 30 minutes. The chicken is done when it is fall-apart tender. For accuracy, you can use a meat thermometer; the internal temperature of the thighs should reach 175 degrees Fahrenheit.

Once cooked, garnish generously with fresh parsley before serving.