Chicken Cacciatore
A classic Italian dish of tender chicken and vegetables in a hearty sauce, you can make it on the stove or in the oven. Comfort food at its best!
[adrotate group="2"] [adrotate group="4"]- 8-9 Boneless Chicken Thighs (depending on size)
- 1 Medium Onion (chopped)
- 2 Tbls Garlic (minced)
- Yellow Bell Pepper (chopped)
- Red Bell Pepper (chopped)
- 2 Carrots (sliced)
- 400g/14.1oz Mushrooms (sliced)
- ½ Cup Black Olives (Pitted)
- 1 Tsp Thyme (Dried)
- 1 Tsp Oregano (Dried)
- 150ml Red Wine
- 2 Tins 400g/14.1oz Tomatoes (crushed)
- 2 Tbsp Tomato Paste
- 200g/7oz Cherry tomatoes (halved)
- ½ Tsp Red Pepper Flakes
- 2 Tbsp Fresh Basil (chopped)
- 2 Tbsp Fresh Parsley (chopped)
- Salt & Pepper
Season Chicken with salt and pepper.
Heat 2 tablespoons of olive oil in a pan and brown the chicken. Remove from skillet and set aside.
Add more oil to the pan and saute the onion about 3 to 4 minutes. Add in garlic and cook for about 30 seconds. Add the peppers, carrots, mushrooms and herbs. Cook for 5 minutes until they start to soften.
Pour in the wine and cook until reduced, about 2 minutes.
Add crushed tomatoes, tomato paste, cherry tomatoes and chilli flakes. Season with salt and pepper.
Transfer the sauce to a baking dish and place the chicken pieces in between, basting the tops with the sauce.
Cover with foil and bake in oven 190C/375F for 50 minutes. Uncover, baste the chicken with the sauce and add the olives.
Cook for a further 20 minutes until the chicken is tender and the sauce has reduced.
Garnish with parsley and serve on a bed of mashed potatoes or spaghetti.
Enjoy!
- Stovetop - Simmer covered stirring occasionally for 40 minutes or until chicken is tender. Add the olives, and simmer for a further 10 minutes.