Classic Chicken Cacciatore
A hearty and flavorful chicken dish simmered in a rich tomato sauce with vegetables and herbs.
Equipment
- Large Pan For browning chicken and cooking sauce.
Ingredients
Main Ingredients
- 4 large bone-in chicken thighs
- 4 large chicken drumsticks
- 0.5 tsp cooking salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 2 sprigs rosemary
- 2 leaves bay leaves
- 3 cloves garlic, minced
- 3 fillets anchovy fillets
- 8 oz mushrooms, sliced
- 2 red bell peppers, sliced
- 0.33 cup tomato paste
- 0.75 cup dry red wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option.)
- 2 cups low-sodium chicken broth
- 14 oz canned crushed tomatoes
- 16 pitted kalamata olives
- 0.25 tsp cooking salt
- 0.25 tsp black pepper
- 1 tsp dried oregano
- mashed potatoes or polenta for serving
- finely chopped parsley for garnish
Instructions
- Season the chicken thighs and drumsticks with salt and pepper to enhance the flavor.
- In a large pan, heat the olive oil over high heat. Brown the chicken thighs on both sides until golden brown. Then, set them aside. Brown the drumsticks on all sides and set aside as well. (Tip: Ensure the oil is hot enough to get a nice sear on the chicken.)
- In the same pan, leave about 2 tablespoons of fat. Add the onions, rosemary, bay leaves, and oregano. Cook until the onions soften, around 3-4 minutes.
- Make a space in the pan, add the anchovies and minced garlic, and cook until the garlic is golden, approximately 1-2 minutes. Mix this with the onions to combine the flavors.
- Increase the heat to high, add the mushrooms and bell peppers, and cook until softened, about 5 minutes. Then add the tomato paste and cook for an additional 2 minutes to deepen the flavors.
- Pour in the wine and let it simmer, reducing by 75%, which should take about 5 minutes. Then add the chicken broth, crushed tomatoes, salt, and pepper. Bring to a simmer.
- Place the chicken back into the sauce, skin side up. Cover and simmer for 20 minutes. (Tip: Keep the lid slightly ajar to allow steam to escape.)
- Uncover the pan, add the olives, and simmer for another 10 minutes, allowing the flavors to meld.
- Serve the chicken and sauce over mashed potatoes or polenta, and garnish with finely chopped parsley for a fresh touch.
Notes
For a richer flavor, you can add a splash of balsamic vinegar or a sprinkle of red pepper flakes to the sauce.