Chicken Cacciatore

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Veritable Wuss Cacciatore is an European classic, and you'll never get a many succulent location grilled nutrition than this instruction! Unchaste to kind and favourite by the total folk, Cacciatore aromas change your intact refuge with relieve and caring as it cooks itself on the range or in the oven!

Cacciatore means huntsman in Romance, and alla cacciatora translates to a  'hunter-style' nutriment with fowl (or pelt), onions, tomatoes, herbs, vegetables, and ordinarily inebriant or acetum. This is one of those recipes I constitute period ago in an old, destroyed Italian cookbook. Every minute I'd redo it through the years, I'd change something in it to eventually drive a cacciatore direction so perfect, it's one instruction your whole bloodline faculty see fore too!

Chicken Cacciatore

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

The BEST Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Authentic Chicken Cacciatore is an Italian classic, and you'll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family!

Course: Dinner

Cuisine: Italian

Servings: 6 people

Calories: 310 kcal

Ingredients

• 6 skinless chicken thighs bone-in
• Salt and pepper to season

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justify;">2 tablespoons olive oil (more if needed )

1 medium onion diced

2 tablespoons minced garlic (or 8 cloves)

1 small yellow bell pepper (capsicum), diced

1 small red bell pepper (capsicum), diced medium

1 large carrot peeled and sliced

10 oz (300g) mushrooms sliced

1/2 cup pitted black olives

8 sprigs thyme

2 tablespoons each freshly chopped parsley and basil plus more to garnish

1 teaspoon dried oregano

150 ml red wine

28 oz (820g) crushed tomatoes

2 tablespoons tomato paste

7 oz (200g) Roma tomatoes halved

1/2 teaspoon red pepper flakes

Instructions

1. Season chicken with salt and pepper. 
2. Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds). 
3. Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
4. Add the chicken and sear on both sides until golden (occasionally mix the vegetables around the chicken in the pan so they don't stick).
5. Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
6. Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below.

FOR STOVE TOP:

1. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30-40 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.

FOR THE OVEN:

1. Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.

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