Chicken Cacciatore

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.

Ingredients

• 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

Cooking instructions

1. Preheat oven to 375F
2. Season chicken with salt & pepper. Brown chicken, skin side down, in a heavy pot over medium-high heat until crispy. Approx. 3-4 min
3. Flip and brown the skinless side for 3-4 min. Set aside.
4. In the same pot, add diced onion and brown until translucent, approx. 4-5 min.
5. Add chopped garlic, bell peppers, mushrooms & carrots, and sauté until veggies start to get a bit tender.
6. Add wine and scrape browned bits off of the bottom of your pan.
7. Add herbs, crushed tomatoes and baby tomatoes, and gently stir into a sauce. Salt & pepper to taste.
8. Nestle chicken thighs (skin-side up) into the sauce, keeping the skin exposed as best as possible.
9. Place covered pot into the oven and cook for 45-50 min.
10. Take pot out of the oven, add olives and return to the oven UNCOVERED for another 20-30 min.

Bon appetit!

Ready to join the Moink Moovement and help us fight for the family farm?

You can do that here!