Chicken Cacciatore


. Olive oil
6 bone in chicken thighs
Salt & pepper
Onion, diced
3 garlic cloves, grated
Yellow pepper, diced
Red pepper, diced
Carrot, diced
Mushrooms, sliced
Black olives, cut
8 sprigs, thyme
2 T. Parsley, chop
2 T. Basil, chop
1 t. Dry oregano
3/4 C. Red wine
Can crushed tomatoes
2 T. Tomato paste
Couple roma tomatoes, cut up
1/2 t. Red pepper flakes

Season chicken with salt & pepper. Heat 2 T. Olive oil in heavy bottom pan. Sear chicken on both sides until golden, 3-4 minutes each side. Remove from pan and set aside.

Sauté onions until transparent, 3-4 minutes. Add garlic and cook about 30 seconds. Add the peppers, carrot, mushrooms & herbs, cook 5 minutes, until vegetables begin to soften.

Pour in wine, scraping up browned bits from the bottom of the pan. Cook until wine is reduced , about 2 minutes.

Add crushed tomatoes, tomato paste, roma tomatoes and chili flakes. Season with salt & pepper.
Return chicken pieces to the pan.

Preheat oven 375° degrees
Cover pan and cook 50 minutes.
Remove lid, add the olives and cook 20 minutes, until chicken is tender and falling off the bone, and sauce has reduced.


Back to top button