Chicken Spaghetti Cacciatore Bolognese
Recipe GLPR6ea589311618a2
A rustic Italian-inspired braise of tender chicken thighs simmered in a rich wine and tomato sauce seasoned with garlic, oregano, and basil. Served over spaghetti, this aromatic one-pan dish brings together hunter-style cooking with classic Bolognese flavors for a comforting, naturally dairy-free meal.
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Ingredients
1.5 pounds boneless, skinless chicken thighs
3 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
6 to 8 cloves garlic, minced
1/2 cup dry red wine (such as Merlot)
2 cups crushed tomatoes
1 cup chicken stock or water
1 tablespoon dried basil and oregano blend
1.5 tablespoons worcestershire sauce
1 teaspoon cayenne pepper
Salt and black pepper to taste
1 pound spaghetti, uncooked
Directions
Pat the chicken thighs dry with paper towels. Season them generously with salt and pepper on both sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the chicken thighs and sear them for 4–5 minutes per side until golden brown. The chicken does not need to be cooked through at this point. Transfer the chicken to a plate.
In the same pot, add the sliced onion and cook, stirring occasionally, for 3–4 minutes until softened and beginning to turn translucent.
Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Avoid browning the garlic.
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for 2–3 minutes to allow some of the alcohol to evaporate.
Add the crushed tomatoes, chicken stock, dried basil and oregano blend, worcestershire sauce, and cayenne pepper. Stir well to combine.
Return the seared chicken thighs to the pot, nestling them into the sauce. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the pot partially and simmer for 25–30 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh.
While the chicken simmers, cook the spaghetti according to package directions in a separate large pot of salted boiling water until al dente. Drain and reserve.
Once the chicken is cooked through, remove it from the sauce and set aside on a cutting board. If desired, shred or cut the chicken into bite-sized pieces.
Return the chicken pieces to the sauce and stir gently to combine. Taste and adjust seasoning with additional salt, pepper, or cayenne as needed.
Divide the cooked spaghetti among serving bowls or plates and top with the chicken cacciatore sauce and chicken pieces. Serve hot.
