CHICKEN CACCIATORE

The best chicken cacciatore in a rich and rustic sauce with chicken falling off the bone is simple italian comfort food at its best!

Authentic Chicken Cacciatore is an Italian classic, and you’ll never get a more succulent home cooked meal than this recipe! Easy to make and and we love it.

Cacciatore aromas fill your entire house with comfort and warmth.

INGREDIENTS
3 tablespoons olive oil, divided
6 bone-in skinless chicken thighs
Salt and pepper, to season
1 medium onion, diced
6 Garlic cloves crushed
1 small red pepper diced
1 large carrot, peeled and sliced
300g mushrooms, sliced
8 or 9 pitted black olives
8 sprigs thyme
2 tablespoons parsley finely chopped
2 tablespoons basil finely chopped
Plus more to garnish
1 teaspoon dried oregano
150 ml red wine
820g chopped tomatoes
2 tablespoons tomato paste
200g Roma tomatoes, halved
1/2 teaspoon red pepper flakes

METHOD

Season the chicken with salt and pepper.

Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side.

Remove from pan and set aside.

Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the red pepper, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.

Pour in the wine, deglaze the pan. Cook until wine is reduced, about 2 minutes.
Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes.

Return chicken pieces to the pan. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer for 40 minutes, stirring occasionally.

Add in the olives, allow to simmer for a further 10 minutes.

Garnish with parsley and serve immediately.

Original Recipe taken from Cafe Delites