Chicken Cacciatore is one of those dishes that can be enjoyed all year round. In the summer, I like to grill the chicken and veggies before letting it stew. During the colder months I use rabbit and I’ll add potatoes and breadcrumbs to make it a little more hearty. Serve it with warm, crusty bread and some vino for a delicious meal! This recipe serves 6 people and takes 45 minutes to make.
Ingredients:
- 3 tablespoons olive oil, divided
- 6 bone-in skinless chicken thighs
- Salt and pepper, to season
- 1 medium onion, diced
- 2 tablespoons minced garlic, (or 6 cloves)
- 1 small yellow bell pepper (capsicum), diced
- 1 small red bell pepper (capsicum), diced
- 1 large carrot, peeled and sliced
- 10 oz (300g) mushrooms, sliced
- 1/2 cup pitted black olives
- 8 sprigs thyme
- 2 tablespoons each freshly chopped parsley and basil plus more to garnish
- 1 teaspoon dried oregano
- 150 ml red wine
- 28 oz (820g) crushed tomatoes
- 2 tablespoons tomato paste
- 7 oz (200g) Roma tomatoes, halved
- 1/2 teaspoon red pepper flakes
Source:
- Photos and recipe by Cafe Delites
