A heart warming yet incredibly healthy meal that my mother used to make for me as a child. Chicken cacciatore is a traditional Italian dish which translates to “hunter’s chicken”. The dish is traditionally made over an open fire with a rich tomato and wine sauce, bell peppers, mushrooms, garlic, onions, and tender chicken on the bone. This will make a perfect weeknight meal when you are in the mood for something a little more warm and nurturing after a long day. It’s sure to be a meal in your household from years to come!
- Bone in, skin on chicken thighs (or your preferred chicken cut)
- 1 large yellow bell pepper, sliced
- 4 portabello mushroom caps, sliced
- 1 medium yellow onion, sliced
- 3 cloves of garlic, sliced
- 28 oz. San Marzano tomatoes, crushed by hand
- 1 cup chicken broth
- 3/4 cup white wine, I used Pinot Grigio
- 1 cup green olives, I used provolone stuffed from my grocer’s olive bar
- 1 cup flour
- 2 bay leaves
- freshly ground black pepper
Combine the flour on a shallow plate or bowl with salt and pepper. Coat your chicken evenly in it, shaking off the access. Set aside. Feel free to add some red pepper flakes if you prefer a bit of spice as I do. 🙂
In a heavy bottom pot pre-heated to a medium heat, add about 3-4 tbsp. of evoo to coat the pan. Sear the chicken on each side, just to get a golden brown crust on each side but not cooked all the way through. Set the chicken aside on a plate.
In the same pan, sauté your onions and peppers for about 4 minutes. Add the mushrooms and garlic. De-glaze your pan with the white wine, scraping at the little bits of fond from your chicken sear. Cover the pan, allowing the vegetables to soften and your garlic to begin to become fragrant. Uncover and add in your chicken stock, tomatoes, and bay leaves. Bring it to a boil, and simmer for about 35 minutes until it begins to thicken.
Add back in your chicken and the olives as well. Cook for another 10 minutes, until your chicken is cooked perfectly throughout and juicy. Serve in bowls garnished with fresh basil. If you really want to enjoy this–toast up a few pieces of crusty bread and use it as a cradle for the sauce to your mouth. Buon appetito!