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Recipes with Scott >

Rustic Chicken Cacciatore

Rustic Chicken Cacciatore

Rustic dishes endure for a reason: they're built on simple ingredients, patience, and layers of flavor that only get better with time. This Chicken Cacciatore starts by searing bone-in, skin-on thighs until deeply golden, then gently braises them in Martone Street Campagna Sauce with earthy porcini and cremini mushrooms, a splash of red wine, and briny olives. The result is a rich, soulful sauce that's perfect for spooning over creamy polenta, roasted potatoes, or a thick slice of toasted country bread. It's the kind of meal that fills the kitchen with irresistible aromas and brings everyone to the table before you even call them.

Serves 4-6

Ingredients

  • ½ ounce dried porcini + 1½ cups hot water (for broth)
  • 8-10 bone-in, skin-on chicken thighs
  • Kosher salt + cracked black pepper
  • 4 tablespoons Extra-virgin olive oil
  • 1 medium onion, finely minced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • 8 ounces cremini mushrooms, sliced
  • ½ cup red wine
  • 1 (24-ounce) jar Martone Street Campagna Sauce
  • ½ - ¾ cup reserved porcini mushroom broth
  • Handful Taggiasca, Kalamata or Gaeta olives (pits removed)
  • 2 teaspoons red wine vinegar
  • Fresh parsley, chopped
  • Fresh basil, torn
  • Olive oil (for finishing)

Instructions

  1. Soak the dried porcini in 1½ cups hot water for 20 minutes. Strain through a fine sieve, reserving 1 cup of the liquid. Chop the softened porcini.
  2. Thoroughly pat the chicken thighs dry and season with salt and pepper. Heat the olive oil in a large pan over medium-high heat. Sear the thighs, skin-side down, until deeply golden, 6-8 minutes per side. Transfer to a plate.
  3. Lower the heat to medium. Into the same pan, add the onion, celery, garlic, and chili flakes (if using). Season with salt and pepper, and cook for 7–8 minutes, until softened. Add the cremini mushrooms and chopped porcini. Cook 5–7 minutes until the mushrooms release liquid and take on color.
  4. Pour in the red wine to deglaze the pan. Simmer 2–3 minutes to reduce slightly.
  5. Stir in the tomato sauce and ½ - ¾ cup of the reserved porcini broth. Bring to a gentle simmer. Nestle the chicken back into the sauce, skin-side up.
  6. Cover partially and simmer for 35–40 minutes until the chicken is tender and the sauce has thickened. If the sauce gets too tight, add a splash of the reserved porcini broth.
  7. Cover partially and simmer for 35–40 minutes until the chicken is tender and the sauce has thickened. If the sauce gets too tight, add a splash of the reserved porcini broth.
Campagna Marinara | Tomato, Onion, Olive Oil & Basil
Campagna Marinara | Tomato, Onion, Olive Oil & Basil
Campagna Marinara | Tomato, Onion, Olive Oil & Basil - Martone Street - Nutrition Label
Campagna Marinara | Tomato, Onion, Olive Oil & Basil - Martone Street - By Scott Conant
Campagna Marinara | Tomato, Onion, Olive Oil & Basil - Martone Street

Martone Street

Campagna Marinara Tomato, Onion, Olive Oil & Basil

Rustic and hearty, our Campagna Marinara combines tomatoes, sweet onion, garlic, basil, and olive oil for a flavor that feels homemade. Crafted by Chef Scott Conant, it brings restaurant-level taste... Learn more
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