CHICKEN CACCIATORE

Updated: Sep 6



Ingredients

  • 3 Tablespoons olive oil

  • 3 bone-in chicken thighs

  • 1 carrot-peeled and sliced

  • 1 medium onion-diced

  • 1 small yellow pepper-diced

  • 1 small red pepper-diced

  • 1 Roma tomato roughly chopped

  • 8 sprigs thyme

  • 2 tablespoons fresh basil

  • 1 teaspoon dried oregano

  • 2 Tablespoons fresh minced garlic

  • ½ cup red wine

  • 1 can crushed tomatoes

  • 2 Tablespoon tomato paste

  • ½ teaspoon red pepper flakes

  • Salt and pepper to taste along the way

  • Fresh parsley and fresh basil for garnish

Method

  1. Season chicken with salt and pepper

  2. Heat 2 Tablespoons of the olive oil in a heavy cast iron skillet of frying pan and sear the chicken on both sides until golden. Remove from pan and set aside

  3. Add remaining oil and cook the carrots, onions, peppers, and herbs, and cook for about 5-6 minutes, or until the vegetables begin to soften

  4. Pour in the wine, scraping up any brown bits from the bottom. Cook until the wine has reduced, about 2 minutes

  5. Add crushed tomatoes, tomato paste. Roma tomatoes and chili flakes, and more salt and pepper. Cook for about 1 minute, then add the chicken back into the pan and cover.

  6. Cook on the stovetop, covered on medium low heat, and stirring occasionally, until the chicken is falling off the bone

  7. Garnish with fresh parsley and basil


49 views0 comments

Recent Posts

See All