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Chicken Cacciatori

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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6

Ingredients
  

  • 2-3 # of chicken – dark meat will be juicier. This is a good recipe for skinless boneless thighs or use a whole rotisserie chicken.
  • Olive oil
  • 1 large onion rough diced
  • 6-8 cloves garlic minced
  • 2 bell peppers rough diced - two different colors are nice
  • 1 large carrot peeled and sliced
  • 1 stalk celery sliced
  • 8-10 oz of mushrooms sliced
  • 8 sprigs of fresh thyme or 1 tsp dry
  • 2 Tbsp fresh chopped basil or 2 tsp dry
  • 2 Tbsp fresh chopped parsley or 2 tsp dry
  • ¾ cup red wine
  • 28 oz can crushed tomatoes or 1 quart of home canned tomato sauce
  • 2 tablespoons tomato paste
  • ½ # Roma tomatoes quartered, or a jar of sun-dried tomatoes
  • 1 cup black and green olives chopped or sliced
  • Salt and pepper to taste

Instructions
 

  • Preheat your over to 325 degrees
  • Preheat a large skillet and add 3 Tbsp of oil.
  • If it’s uncooked, season the chicken and brown (but not cook) the chicken in the skillet. Remove.
  • Cook the onion, celery and carrot in the same skillet, adding more oil if needed.
  • Add the garlic, peppers, mushrooms and herbs and cook until soft.
  • Add the wine and de-glaze the pan; cook until the wine has reduced to about half.
  • Add the tomato sauce, tomato paste, and Roma tomatoes, and bring to a low boil
  • Nestle the chicken into the sauce, but don’t submerge it, keeping the crisp skin uncovered, and braise in the oven for 45-60 minutes.
  • Check for seasonings, and then add the olives scattered over the top and braise another 10 minutes to heat through
  • Garnish with fresh parsley and serve over pasta or rice.

Notes

Chicken Cacciatori with linguini.