'Cacciatore' means 'hunter' in Italian and is a nod to the humble origins of this dish: chicken simmered in tomato sauce with vegetables, herbs and spices to tender perfection.
Using kitchen scissors, cut around the bone until it is completely removed. Trim any excess skin or fat on the edges.
Add the oil then preheat the pan to 425°F/ 220°C (high).
Generously season both sides of the chicken with kosher salt and black pepper.
Add the thighs skin side down and sear for 4 minutes or until the skin turns golden brown.
Flip the thighs and continue searing for 2 minutes.
Turn off the heat and using a pair of tongs, carefully transfer the chicken thighs from the pan to a paper towel lined tray or plate. Drain the oil and wipe the pan.
Add the oil then preheat the pan to 325°F/ 165°C (medium).
Cook the vegetables for 8 minutes or until lightly brown and softened.
Cook for 1 minute or until the aromatics look soft.
Reduce the wine for 30- 45 seconds while stirring occasionally, until the wine has almost dried out.
Stir to combine.
Add the seared chicken with the skin side up and lower the temperature to 220°F/ 105°C (low). Simmer the cacciatore for 20 minutes or until the sauce has reduced and the chicken is cooked through.
Turn off the heat, then using a pair of tongs, transfer the chicken thighs to a serving dish. With a large spoon, cover the chicken with sauce and serve immediately.
Get the latest recipes, tips and tricks from the Cue test kitchen!