A pot of chicken cacciatore is an invitation to slow down: chicken simmering in tomatoes, mushrooms soaking up the sauce, and herbs perfuming the kitchen. This version brings a little of Funnel Mill's tea ritual to the dinner table with a light infusion of Lapsang Souchong.
The tea adds a gently smoky dimension to the tomato sauce without taking center stage. It's a tea-infused variation on the rustic classic, best served over creamy polenta or alongside crusty bread for catching every last spoonful.
Serves: 4
Prep time: 15 minutes
Cook time: 55–65 minutes
Ingredients
- 8 bone-in, skin-on chicken thighs, about 3 pounds
- 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 8 ounces cremini mushrooms, quartered
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- ½ cup dry red wine, or low-sodium chicken stock
- 1 teaspoon Lapsang Souchong loose-leaf tea
- ½ cup hot water
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 2 sprigs fresh rosemary
- 1 bay leaf
- ½ cup pitted Kalamata olives
- 2 tablespoons chopped fresh parsley
- Cooked polenta, pasta, or crusty bread, for serving
How to Make It
- Brew the tea. Steep the Lapsang Souchong in ½ cup hot water for 2 minutes, then strain. Keep the infusion light rather than concentrated to avoid bitterness.
- Brown the chicken. Pat the chicken dry and season with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the chicken skin-side down for 6–8 minutes, then turn and cook for 3 minutes. Transfer to a plate.
- Cook the vegetables. Leave about 2 tablespoons of fat in the pot. Add the onion, bell pepper, and mushrooms. Cook for 8–10 minutes, stirring occasionally, until softened and lightly browned.
- Build the sauce. Add the garlic and tomato paste; cook for 1–2 minutes. Pour in the wine or stock, scrape up the browned bits, and simmer for 2 minutes.
- Braise gently. Stir in the brewed tea, crushed tomatoes, oregano, rosemary, and bay leaf. Return the chicken and its juices to the pot, skin-side up. Bring to a gentle simmer, partially cover, and cook for 30–40 minutes, until tender and the chicken reaches at least 165°F in the thickest part, away from bone.
- Finish and serve. Add the olives during the last 10 minutes. If the sauce needs thickening, move the cooked chicken to a plate and simmer the sauce uncovered for 5–10 minutes. Remove the rosemary stems and bay leaf, taste for seasoning, and sprinkle with parsley.
The Funnel Mill Touch
Use plain Lapsang Souchong loose-leaf tea, not the milk-tea preparation. The goal is a subtle smoky backdrop, so resist the temptation to make an extra-strong brew. For a milder first batch, add half the brewed tea to the sauce and replace the remainder with chicken stock.
Bring It to the Table
Spoon the chicken and sauce over creamy polenta, toss the sauce with pasta, or serve with crusty bread. A simple green salad adds a fresh contrast to the rich braise.