Chicken Cacciatore
My husband used to make this dish for himself quite a bit, but over time his work schedule got a little hectic so I took over and created a new recipe for him. I make this dish every couple of months and freeze lunch size portions for him. This is one of his favorites.
Makes 4-6 Servings
1 medium onion chopped
3 cloves garlic chopped
1/2 green bell pepper chopped
1 package of baby bella mushrooms (10 oz) quartered
3 medium plum or roma tomatoes chopped OR a 15 oz can of diced tomatoes
1 cup of chicken stock
3/4 cup red wine. Burgundy or Merlot
14 oz crushed tomatoes
1/2 tsp oregano
Salt and pepper to taste
1 tablespoon of flour
4 large chicken legs or thighs, bone in
Makes 4-6 Servings
1 medium onion chopped
3 cloves garlic chopped
1/2 green bell pepper chopped
1 package of baby bella mushrooms (10 oz) quartered
3 medium plum or roma tomatoes chopped OR a 15 oz can of diced tomatoes
1 cup of chicken stock
3/4 cup red wine. Burgundy or Merlot
14 oz crushed tomatoes
1/2 tsp oregano
Salt and pepper to taste
1 tablespoon of flour
4 large chicken legs or thighs, bone in
I make my own organic chicken stock but feel free to use a store bought low sodium option otherwise it may be too salty.
Here are the chicken thighs but I like to use legs too. Using boneless chicken just simply wouldn't work for this dish. The marrow in the bones adds to the richness of the sauce and is a natural thickener.
Season the chicken with about a 1/2 teaspoon of salt and a half teaspoon of pepper. Sprinkle in a tablespoon of flour and toss. Leave the skin on the chicken, this adds wonderful flavor to this rustic dish. (We will remove the skin later after a few hours of cooking)
Season the chicken with about a 1/2 teaspoon of salt and a half teaspoon of pepper. Sprinkle in a tablespoon of flour and toss. Leave the skin on the chicken, this adds wonderful flavor to this rustic dish. (We will remove the skin later after a few hours of cooking)
Skin side down pan fry the chicken thighs in about 2 tablespoons of olive oil for a few minutes on each side. When you see a nice brown crust forming you can turn them over. Remember just a few minutes on each side and then remove the chicken and set them onto a platter.
This is a wonderful pot of chicken fat goodness. Toss in the onions, bell pepper, oregano, 1/2 teaspoon of salt and a 1/2 teaspoon of pepper. Saute for a few minutes. Now add in the tomatoes, garlic and mushrooms. Saute for a few more minutes.
Now for the wine and the chicken stock. Bring it up to a slow boil on medium to low heat. This will take a few minutes.
Add in the chicken. The chicken should be slightly covered by the liquid. Put a lid on the pot but not entirely closed. Keep it on low to medium heat for 2 hours...
...and it is starting to look wonderful. Give it a stir. Now with a fork remove the chicken skins. At this point they will remove easily from the chicken if they haven't already done so. Taste the sauce. Does it need more seasoning? If so add in additional salt, pepper or oregano. If you want it a little spicy add in some red pepper flakes.
Let the cacciatore cook for another hour with the lid off entirely. At this point the sauce will begin to reduce and thicken even more.
Let the cacciatore cook for another hour with the lid off entirely. At this point the sauce will begin to reduce and thicken even more.
Perfect
I like it with regular spaghetti or penne but it will also be just as equally amazing with egg noodles or a fresh loaf of Italian bread.
I hope you enjoy it just as much as my husband does :)
I hope you enjoy it just as much as my husband does :)
