A classic Italian rustic comfort food, Chicken Cacciatore. If you’ve never tried it or might think it’s a difficult dish, it’s not at all. Good simple food using the most basic of ingredients but brings full flavour to the dinner table. Take a look!
First of all, Happy Valentines Day to all you romantics out there! I know romance still exists, somewhere!
Maybe a bit late for this year, but this would make a great Valentine’s Day dinner!
This Chicken Cacciatore is a great mid week meal, family dinner, dinner for two dinner, dinner party dinner, well you get the idea. A great all in one pot meal that is flavoursome, hearty, and just downright delicious. So, let’s take a look!
If you’ve never had the chance to try Chicken Cacciatore, you should make it. There are many variations out there and this one keeps it simple. It basically a Hunter’s Chicken which and was quite often cooked with either chicken or rabbit and then whatever vegetables you had. Resulting in a stew like stove top dinner and full of flavour and great any time of year.
Notes about the chicken
- I used skinless boneless chicken thighs. You can use thighs with bone in and skin on if you prefer. In fact, you will most likely get a more flavoursome dish this way. Just keep in mind, you might need to extend the cooking time in the oven for 5 to 10 minutes longer if using chicken with bones.
- I would avoid using chicken breasts for this dish because they wouldn’t hold all the flavour that this dish is famous for.
- I used cooking wine but if you prefer you can use chicken stock. Both are used in this dish and work well. I just prefer the flavour the wine brings to the dish.
The rest of it is pretty self explanatory in the recipe below and a pretty easy recipe at that.
Happy cooking friends and enjoy whatever you do on Valentine’s Day!
Chicken Cacciatore
Ingredients
- 4 Chicken thighs
- 1 Red pepper thinly sliced
- 2 Carrots peeled and diced
- 1 Large onion peeled and roughly chopped
- 6 cloves Garlic peeled and sliced
- 3 Tablespoons olive oil
- 2 Bay leaves
- A few sprigs of fresh or dried thyme
- 1 large can 400 grams whole tomatoes
- 1 Cup white wine
- Salt
- Pepper
- Fresh parsley garnish
Instructions
- Preheat oven to 350 degrees F.
- Season the chicken both sides with salt and pepper.
- Heat 2 tablespoons of the olive oil in a large skillet over medium to high heat. Add the chicken and cook, browning the chicken for about 5 minutes each side. Remove chicken from pan and place on a plate.
- In the skillet, add remaining tablespoon of olive oil, the garlic, peppers, onions, and carrots. Stir really well and add about 1-2 tablespoons of the wine. Stir well and reduce heat to medium. Continue to cook the vegetables for about 5-8 minutes. Add remaining wine, bay leaves and thyme. Stir well and let the wine reduce for about 5 minutes.
- Add the can of tomatoes and using a wooden spoon break up the tomatoes. Season with salt and pepper and bring to a simmer for about 2-3 minutes.
- Transfer your dish to the oven and bake uncovered for around 30 minutes. Remove from oven, top with fresh parsley and serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping by & Hope To See You Soon!
