Chicken Cacciatore
A rustic Italian chicken stew with crispy-skinned thighs simmered in a tomato-based sauce with peppers, onions and herbs.
Ingredients
- 6 chicken thighs bone-in, skin-on (about 1 kg)
- 2 tbsp olive oil
- 1 tsp salt plus extra to taste
- 1 tsp pepper plus extra to taste
- 1 brown onion sliced (150 g)
- 1 green capsicum sliced (100 g)
- 1 red capsicum sliced (100 g)
- 4 cloves garlic sliced
- 2 tbsp tomato paste
- 125 ml white wine
- 400 g diced tomatoes canned
- 125 ml chicken stock
- 1 tbsp dried oregano
- 1 tsp dried rosemary
- parsley chopped, to serve
Instructions
- Season chicken thighs all over with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Add chicken thighs skin-side down, reduce to medium and cook until golden and crackling, about 5 minutes per side. Transfer to a plate.
- In the same pot, add onion and capsicums. Sauté until softened and glossy, about 5 minutes. Add garlic, oregano and rosemary and cook until fragrant, about 1 minute.
- Stir in tomato paste and cook until slightly darkened, about 1 minute. Pour in white wine and simmer to deglaze, about 1 minute. Add diced tomatoes and chicken stock and return chicken to the pot.
- Bring to a gentle boil, cover, reduce heat and simmer for 20 minutes. Uncover and simmer an additional 5 minutes until the sauce has thickened and clings to the chicken.
- Adjust seasoning if needed and scatter chopped parsley over the top before serving.
Notes
During prep: slicing garlic extra-thin created ribbons that browned nicely.
Testing during cooking: uncovering for 5 minutes allowed the sauce to cling perfectly.
Storage testing: reheating in a low oven up to 75°C helped maintain skin crispness.
Nutrition
Serving: 350gCalories: 512kcalCarbohydrates: 29g
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