Fatty To-Makes

Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 6 bone-in, skin-on chicken thighs (or 4 large chicken breasts, or whole chicken parts: legs, wings, breast, and thighs, feel free to use skinless.); 1 yellow onion, sliced in half-moon slices with the grain; 10 ounces mushrooms, sliced thin; 6 cloves garlic (about 1/2 of a medium garlic head), coarsely chopped; 1 bell pepper, cut in approximate 2-inch strips; 1/2 teaspoon red pepper flakes; 1/2 cup red wine (or skip the wine and use 2 tablespoons sherry or red wine vinegar); 28 ounces crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 2 teaspoons fresh rosemary, chopped; 1/2 cup mixed pitted green olives and kalamata (swap out with your favorite kinds; 1 teaspoon capers, unrinsed; 1 teaspoon sea salt (more or less to taste); 1/2 teaspoon ground black pepper; 2 tablespoon fresh parsley, roughly chopped; a few fresh basil leaves

4 servings

servings

30 minutes

active time

1 hour

total time

Start Cooking

Ingredients

6 bone-in, skin-on chicken thighs (or 4 large chicken breasts, or whole chicken parts: legs, wings, breast, and thighs, feel free to use skinless.)

1 yellow onion, sliced in half-moon slices with the grain

10 ounces mushrooms, sliced thin

6 cloves garlic (about 1/2 of a medium garlic head), coarsely chopped

1 bell pepper, cut in approximate 2-inch strips

1/2 teaspoon red pepper flakes

1/2 cup red wine (or skip the wine and use 2 tablespoons sherry or red wine vinegar)

28 ounces crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

2 teaspoons fresh rosemary, chopped

1/2 cup mixed pitted green olives and kalamata (swap out with your favorite kinds

1 teaspoon capers, unrinsed

1 teaspoon sea salt (more or less to taste)

1/2 teaspoon ground black pepper

2 tablespoon fresh parsley, roughly chopped

a few fresh basil leaves

Directions

Pat the chicken dry. Season with salt and pepper. With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms. Set chicken aside. (If using chicken with the skin on, it will produce more oil, you can drain oil from pan, if needed, leave about a tablespoon or two in the pan.)

In the same pan, sauté onions, mushrooms in olive oil (or use left over chicken oil) for 3 minutes over medium heat. Add garlic, bell pepper and red pepper flakes, saute for 1 minute more.

Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt and pepper. Stir to fully combine.

Place seared chicken in the sauce. Simmer 25 minutes. Leave uncovered, though splatter screen is nice as it will sputter a bit. Test the internal temperature of the chicken, we are going for 165F. Simmer longer if needed. Bone-in thighs may take up to 35 minutes. Chicken breast will cook faster, 15-20 minutes.

Stir in fresh parsley and scatter fresh basil leaves over the top. Serve over pasta, creamy polenta or just enjoy with a crusty loaf of bread!

Nutrition

Serving Size

Calories

472

Total Fat

26.6 g

Saturated Fat

4.5 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

167.9 mg

Sodium

697.6 mg

Total Carbohydrate

18.4 g

Dietary Fiber

4.6 g

Total Sugars

9.7 g

Protein

41.6 g