Classic Chicken Cacciatore
Keyword: Chicken, Dinner
Skill: intermediate
Servings: 1
- 1 tablespoon of olive oil
- 2 chicken breasts
- 2 chicken thighs
- 2 chicken drumsticks
- 3 sprigs each of fresh oregano and thyme
- ½ seeded and thinly sliced red bell pepper
- ½ seeded and thinly sliced green bell pepper
- ½ thinly sliced small red onion
- 1 cup of sliced cremini mushrooms
- 2 minced garlic cloves
- 1 cup of white wine
- 15-ounce can of diced or whole plum tomatoes and juice
- 2 cups of chicken stock
- 6 to 8 each Kalamata and green olives
- 1 tablespoon of capers
- 6 cups of cooked white rice
- Kosher salt and fresh cracked pepper to taste
- Heat olive oil in a cast iron pan over medium-high heat and add in salt and pepper seasoned chicken parts, and brown well on each side, about 3 to 4 minutes. Add in oregano leaves after flipping the chicken over for the first time.
- Remove the chicken from the pan and add in the peppers, onions, mushrooms and garlic and saute over high heat until lightly browned, about 3 to 4 minutes.
- Deglaze with white wine and cook until it has been absorbed.
- Next, add in the tomatoes, stock, olives, capers, thyme, season with salt and pepper and back in the seared chicken and cover and simmer over low heat for 2 hours, or until the meat easily separates from the bone.
- Serve the chicken, vegetables and liquid over the cooked rice.