Chicken Cacciatore

Serving Size: 10

An authentic Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Loved by the entire family and guests, Cacciatore aromas fill your entire house with comfort and warmth as it cooks itself on the stove.

Recipe by: Krina - Cafe Delites

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook50

Passive0

Total Time1 20

Recipe Serving Size10

Cooking Tools Required

Dutch Oven, Skillet

Ingredients

5 tablespoon extra virgin olive oil divided
10 bone-in skinless chicken thigh
1 teaspoon Kosher salt or more as needed
1 teaspoon freshly ground black pepper or more as needed
2 onion medium diced
10 clove garlic minced
1 yellow bell pepper Large, capsicum, diced
1 red bell pepper Large, capsicum, diced
2 carrot peeled and sliced
16 ounce white mushroom sliced
0.75 cup canned pitted black olives
10 fresh thyme
3 tablespoon Italian parsley chopped plus more to garnish
4 tablespoon fresh basil chopped plus more to garnish
1.5 teaspoon dry oregano
1 cup red wine
45 ounce canned crushed tomatoes
2 ounce tomato paste
12 ounce Roma tomatoes halved
1 pinch crushed red pepper

Instructions

Prepare the Chicken

Season chicken with salt and pepper.
Heat some of the oil in a dutch oven or multiple heavy skillets to prepare the chicken at the same time. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from the dutch oven or skillets and set aside.

Prepare the Sauce

Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
Add crushed tomatoes, tomato paste, Roma tomatoes, and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over the stovetop or in the oven.

Cook on Stove Top

Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

Cook in the Oven

Reheating Instructions

TO FREEZE: Transfer the cooled cacciatore into an air-tight container and transfer to the freezer. On the day of serving, thaw it out in the morning and bring it to room temperature. Transfer to a skillet/pan and reheat over low-medium heat until warmed through.

Nutrition