Description
Discover how to make a delicious Chicken Cacciatore with this easy recipe. Learn the secrets to a flavorful and hearty Italian dish perfect for any occasion!
Ingredients
- 4 chicken thighs (1 kg / 2 lb)
- 4 chicken drumsticks
- 1/2 tsp cooking salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 1 onion, halved, finely sliced
- 2 rosemary sprigs (about 15 cm / 6″ long), or 1 tsp dried rosemary
- 2 bay leaves, preferably fresh else dried
- 3 garlic cloves, finely minced
- 250 g / 8 oz mushrooms, sliced
- 2 red capsicum, sliced 8 mm thick (medium, not giant)
- 1/3 cup tomato paste
- 2 cups beef stock/broth, low sodium
- 400 g / 14 oz canned crushed tomato
- 16 whole kalamata olives, pitted, drained
- 1/4 tsp cooking salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- Mashed potato or polenta
- Finely chopped parsley, for sprinkling (optional)
Instructions
- Arrange the chicken pieces on a tray and coat both sides with salt and pepper.
- In a large, deep, and preferably lidded pan, heat the vegetable oil on high. Place the chicken thighs skin-side down and cook until the skin is a deep golden color, about 6 minutes. Flip them and cook the other side for just 1 minute, then transfer them back to the tray. Add the drumsticks to the pan and brown each side as best as you can, roughly 1 1/2 minutes per side, before placing them back on the tray.
- Pour off excess fat from the pan, leaving about 2 tablespoons. Reduce the heat to medium and let the pan cool slightly. Add the sliced onion, rosemary, bay leaves, and oregano. Cook for about 3 minutes until the onion starts becoming soft.
- Make space in the pan’s center, add minced garlic, and mash while cooking until the garlic turns a light golden color. Mix it with the onion.
- Increase the heat to high and add the mushrooms and sliced capsicum. Stir and cook until they soften, approximately 5 minutes. The mushrooms will first release water, which will then evaporate. Add the grape juice into the pan, stir, and let it simmer until it reduces by about 75%. Add the beef broth, crushed tomatoes, salt, and pepper. Stir and bring it to a gentle boil.
- Carefully return the chicken to the pan with the sauce, ensuring the skin side faces up, and add any juices from the tray. Once the sauce simmers again, cover the pan, lower the heat to medium, and let it cook vigorously for 20 minutes. Remove the lid, add the olives, and continue simmering without the lid for another 10 minutes, allowing the sauce to thicken.
- Serve the chicken generously topped with sauce over a bed of mashed potatoes or polenta, garnished with parsley if you like.
Notes
- Use fresh rosemary sprigs for a more robust flavor.
- Ensure olives are well drained to prevent excessive saltiness.
- Adjust seasoning to taste before serving for enhanced flavors.
