CHICKEN CACCIATORE

Name: CHICKEN CACCIATORE
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 6 chicken thighs (skinless, bone-in); ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons all-purpose flour; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1 small onion (thinly sliced); 1 green bell pepper (sliced); 8 ounces sliced mushrooms; 3 cloves garlic (minced); ¾ cup dry white wine; 28 ounce can crushed tomatoes with basil; ½ cup chicken stock; ¼ cup tomato paste; ½ cup black pitted olives; 2 tablespoons capers (drained); 1 tablespoon Italian seasoning; fresh chopped parsley for garnish (optional); parmesan cheese for garnish (optional)

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 6

Cost: $11.60 /serving

Author : Brandie @ The Country Cook

chicken cacciatore chicken cacciatore recipe

Instructions

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Step 1

Season the chicken on both sides with salt and pepper.

Step 2

Sprinkle the flour on both sides of the chicken, patting it on to make sure it sticks.

Step 3

Heat the oil and butter over medium heat in a dutch oven. Sear the chicken on both sides until lightly golden brown. Do not crowd the pan, you will need to sear in batches. Place the chicken on a plate and set aside.

Step 4

Add the onion, bell pepper, and mushrooms, cook for 5-8 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 30 seconds until fragrant.

Step 5

Deglaze the pan with the wine, scrape the bottom of the pan to release any browned bits.

Step 6

Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning, stir it until combined.

Step 7

Add the chicken back into the dutch oven and cover in the sauce.

Step 8

Cover, reduce the heat to low, and simmer for 30 minutes, until tender and an internal temperature reaches at least 165°F. Stir occasionally to make sure nothing sticks to the bottom of the pan.

Step 9

Serve with a garnish of parsley and parmesan cheese, optional.

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