This Chicken Cacciatore is a delicious Italian-inspired meal that is bursting with flavor! It consists of a tender and juicy chicken stewed with a mixture of diced tomatoes, bell peppers, onions, and a combination of herbs. The end result is a wonderfully fragrant and hearty dish that can be served over cooked pasta, rice, or even on its own. Enjoy!
Note: Instead of using bone-in chicken, make this with boneless/skinless chicken thighs.
Substitutions: Garlic stuffed olives are excellent, and still add the garlic. Instead of bell pepper I’ll add a 10oz jar of Delallo’s Roasted Pepper Bruschetta,. I also use crushed Roma Tomatoes or Rao’s Arrabiatta sauce for some spice.
Ingredients
4 Chicken thighs and 4 drumsticks
3 Tbsp Olive oil
1/2 Cup
1 Large Bell pepper, chopped
1 Onion, chopped
1 Medium carrot, sliced into 1/4 inch rounds
3 Cloves of minced garlic
3/4 Cup dry white wine
1 28oz can of San Marzano whole peeled tomatoes, crushed
1/2 Cup Castelvetrano or cerignola olives sliced
1/4 Cup drained capers
Kosher salt and ground black pepper
1tbsp Parsley
1tbsp Oregano
Method
Heat olive oil in a large high rimmed skillet over medium-high heat. Spread flour onto a plate. Season chicken with salt and pepper and dredge in the flour.
Saute chicken in skillet until browned on all sides, about 8-10 minutes. Don’t crowd the pieces, it is okay to cook in 2 batches. Remove chicken and place on a plate.
Add the bell pepper, onion, carrot, and garlic to the skillet and saute until golden, about 5-7 minutes.
Add the wine and simmer until reduced by half, about 3 minutes.
Return the chicken to the pan and add the tomatoes, capers, olives, oregano, and parsley. Cover and cook until the chicken is tender and cooked through, about 30-60 minutes.
Remove chicken to a serving plate, pour sauce on top, and serve.
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