Cacciatore means hunter in Italian. This classic dish is a ‘hunter-style’ meal with chicken, onions, tomatoes, herbs, and vegetables cooked in wine.
Recipe by Helga Brandt.
- 6 skin-on & bone-in chicken thighs
- 1/2 cup of red wine
- 28oz crushed tomatoes
- 14oz of canned baby roma tomatoes (I use Mutti), or a small container of fresh grape tomatoes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 10oz mushrooms, sliced
- 2-3 carrots, sliced
- 1 onion (any color), diced
- 3-4 garlic cloves, roughly chopped
- 2-3 Tbsp olive oil
- A few sprigs of fresh thyme
- 1 Tbsp of dried oregano (or 2 Tbsp of fresh oregano, chopped)
- 1/2 cup of black kalamata olives, pitted
- Salt & pepper
- Preheat oven to 375F
- Season chicken with salt & pepper. Brown chicken, skin side down, in a heavy pot over medium-high heat until crispy. Approx. 3-4 min
- Flip and brown the skinless side for 3-4 min. Set aside.
- In the same pot, add diced onion and brown until translucent, approx. 4-5 min.
- Add chopped garlic, bell peppers, mushrooms & carrots, and sauté until veggies start to get a bit tender.
- Add wine and scrape browned bits off of the bottom of your pan.
- Add herbs, crushed tomatoes and baby tomatoes, and gently stir into a sauce. Salt & pepper to taste.
- Nestle chicken thighs (skin-side up) into the sauce, keeping the skin exposed as best as possible.
- Place covered pot into the oven and cook for 45-50 min.
- Take pot out of the oven, add olives and return to the oven UNCOVERED for another 20-30 min.