September 27, 2024

Chicken Cacciatore | Italian Comfort Food at Its Best

Looking for an easy and delicious Italian recipe? This Chicken Cacciatore (also known as Hunter’s Chicken) is a classic, one-pot dish that’s bursting with flavor. Slow-cooked in a rich tomato sauce with tender vegetables and herbs, this rustic Italian meal is perfect for family dinners or special occasions.

In this video, I’ll show you how to prepare Chicken Cacciatore step-by-step, using simple ingredients like chicken, bell peppers, onions, garlic, tomatoes, and a mix of Italian herbs. Whether you’re a beginner in the kitchen or an experienced cook, this recipe is sure to impress!

Ingredients:
1 ½ lb chicken thighs
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil, divided
8 oz baby bella mushrooms, sliced
1 medium yellow onion, sliced
2 red bell peppers, seeded and sliced
2 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon red pepper flakes
½ teaspoon dried rosemary
½ cup red wine
14 oz diced tomatoes
1 cup chicken stock
¼ cup finely chopped fresh parsley

Preparation
1. Liberally season the chicken thighs with salt and pepper.

2. In a 4-quart high-walled skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook 3-4 minutes per side, until lightly browned. Transfer to a bowl.

3. Add another tablespoon of olive oil to the pan, then add the mushrooms. Lightly season with salt and pepper, then cook until mushrooms begin to brown, about 5 minutes. Transfer the mushrooms to the bowl with the chicken.

4. Add the remaining tablespoon of olive oil to the pan, then add the onion and red bell pepper and season with salt and pepper. Cook over medium heat until the onion and pepper begin to brown, 5–7 minutes.

5. Create a well in the middle of pan and add the tomato paste, then cook for about 1 minute before mixing together with the onions and peppers.

6. Add the garlic, oregano, red pepper flakes, and rosemary and stir to combine before adding the red wine. Use the moisture from the red wine to scrape up any stuck-on bits from the bottom of the pan. Cook until the wine is reduced by half.

7. Add the diced tomatoes and chicken stock and bring to a simmer.

8. Place the chicken and mushrooms on top of the simmering sauce, pouring in any accumulated juices from the bowl. Sprinkle with the parsley.

9. Cover and cook for12 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

10. Serve chicken and sauce over pasta or with bread alongside.

Enjoy!

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Website: https://MiroslavintheKitchen.com
Email: miroslavinthekitchen@gmail.com

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