Chicken Cacciatore
This braised chicken dish is filled with Mediterranean flavours and can be served on its own or on top of pasta or rice for a heartier meal.
Ingredients
- 8 chicken thighs, bone in skin on
- 1 medium yellow onion diced (2 cups diced)
- 3 cloves garlic, crushed
- 8 oz sliced white or brown mushrooms (3 cups)
- 1 yellow or orange pepper, cut into 1" pieces
- 1 teaspoon dried oregano
- 1 cup red wine (or vegetable or chicken stock)
- 796 ml can diced tomatoes
- 156 ml can tomato paste
- 5 sprigs thyme (extra for garnish)
- 1/2 cup pitted Kalamata olives
- salt and pepper to taste
- chopped flat leaf parsley / extra thyme for garnish (optional)
Instructions
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Season the chicken on both sides with salt and pepper. In a large frying pan or Dutch oven (with a lid) over medium heat, place the chicken skin-side down and browned on each side, about 4 minutes per side. Remove from the pan and set aside.
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In the same pan over medium heat, add the onion and cook until soft and transparent, 3-4 minutes. Add the garlic and mushrooms and cook until the mushrooms are soft, 3-5 minutes. Add the bell pepper and oregano and wine or stock and cook until the stock or wine has reduced by half.
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Add the diced tomatoes, tomato paste, thyme, olives and browned chicken, gently stir to combine, reduce to a simmer and cover. Cook for around 45 minutes or until the chicken is tender
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Season to taste with salt and pepper, garnish with chopped parsley or extra sprigs of thyme and serve on its own or with pasta or rice.