Chicken Caccitore

Here is an Emeril Lagasse recipe that our family thinks is very good!


  • 8 chicken thighs, 2½ to 3 pounds total 
  •  1¾ teaspoons salt 
  •  ½ teaspoon freshly ground black pepper
  •  1½ teaspoons Emeril's Original Essence
  •  ¼ cups plus 2 tablespoons all-purpose flour 
  •  2 tablespoons olive oil 
  •  2 cups sliced yellow onions 
  •  8 ounces sliced button mushrooms 
  •  ½ teaspoon red pepper flakes 
  •  2 tablespoons minced garlic 
  •  1½ teaspoons chopped fresh oregano leaves 
  •  1½ teaspoons chopped fresh rosemary leaves 
  •  1 bay leaf 
  •  1 (28-ounce) can whole peeled tomatoes, crushed, with juices 
  •  ½ cup dry white wine 
  •  ¼ cup tomato paste
  •  2 tablespoons chopped fresh basil
  •  Cooked pasta, for serving, optional
  • ½ cup grated Parmesan cheese, for serving, optional 
  1.  Season the chicken on both sides with 1 teaspoon of the salt, the black pepper, and Essence. Dredge lightly in ¼ cup of the flour.
  2. Heat the olive oil in a large nonstick skillet and, when hot, cook the chicken thighs until golden on both sides, 8 to 10 minutes.
  3. Transfer thighs to the slow cooker. To the same skillet add the onions, mushrooms and red pepper flakes, and cook until softened and lightly caramelized, 4 to 6 minutes.
  4. Add the garlic, oregano, rosemary, bay leaf and remaining 2 tablespoons flour and cook, stirring, for 1 to 2 minutes.
  5. Add the tomatoes, wine, tomato paste, and remaining salt, and stir to combine. Transfer to the slow cooker, cover  and cook until chicken is fork-tender, 4 to 4 ½ hours on high.
  6. Stir in the basil and adjust seasoning if necessary. Let sit on warm for 10 minutes, then serve over cooked pasta, garnished with Parmesan cheese if desired.

Yield: 4 to 6 servings


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