Chicken Cacciatore
A deliciously braised chicken in red wine and tomato sauce. Easy, rustic and mouthwatering!
Ingredients
- 2 lbs boneless skinless chicken thighs fat trimmed
- Olive oil for cooking
- Salt and pepper to taste
- 1 large yellow onion sliced thinly in half moons
- 2 red bell peppers orange works too – sliced and cut slices in half
- 1 lb cremini mushrooms sliced
- 4 cloves garlic finely chopped
- 1 Tablespoon dried oregano
- 1 Tablespoon Italian seasoning
- 1 cup red wine any dry red wine will do – don’t use sweet
- 2 Tablespoons tomato paste OR ¼ cup tomato sauce
- 1 - 28oz can whole plum or San Marzano tomatoes crush by hand or with kitchen shears
Serving suggestions:
- Pasta
- Polenta
- Crusty bread
Instructions
- In a wide and deep skillet with a fitting lid, heat the olive oil to medium high. Season your chicken thighs with salt and pepper. Cook them in batches 3-4 minutes on each side until lightly golden brown. Remove to a plate and set aside.
- If needed, add another 1-2 Tablespoons more oil, then add in the onions and bell peppers and a pinch of salt and pepper. Cook until softened, about 5-7 minutes. Then add in the mushrooms, garlic and another pinch of salt and pepper. Cook down another 5-7 minutes till reduced in size by about half. Add in the Italian seasoning and oregano before adding in all the red wine and letting this cook down for another
- 5-7 minutes.
- Add in the tomato paste or sauce, then the can of tomatoes. Stir everything together well, then tuck all the chicken back into the sauce. Let this cook partially covered for 45 minutes to 1 hour or until the chicken is tender and falls apart easily.
- Serve with pasta, crusty bread or polenta, a nice grating of fresh Parmigiano Reggiano and some freshly torn basil. Enjoy!