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Chicken Cacciatore
unionstreet-wines_pinotgrigio
by
Mike De Fazio
June 18, 2024

Ingredients

  • 4 chicken thighs (bone-in, skin-on)
  • 4 chicken drumsticks (bone-in, skin-on)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 1 cup mushrooms, sliced
  • 1 can (400g) diced tomatoes
  • 1/2 cup chicken broth or Union Street Pinot Grigio
  • ½ cup caperberries
  • ½ cup favourite olives (pipped)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Fresh parsley, chopped (for garnish)
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Method

  1. Season the Chicken: Season the chicken thighs and drumsticks with salt and pepper.
  2. Sear the Chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces, skin side down, and cook until browned, about 5-7 minutes per side. Remove chicken from skillet and set aside.
  3. Sauté the Vegetables: In the same skillet, add chopped onion and sauté until softened, about 3-4 minutes. Add minced garlic, sliced capsicum, and mushrooms. Cook for another 5 minutes, stirring occasionally.
  4. Combine Ingredients: Stir in diced tomatoes, chicken broth or white wine, dried oregano, dried basil, dried thyme, and bay leaf. Mix well.
  5. Simmer: Return the chicken pieces to the skillet, nestling them into the sauce. Bring the mixture to a simmer.
  6. Cook: Reduce heat to low, cover the skillet, and let it simmer gently for about 30 minutes, or until the chicken is cooked through and tender.  10 minutes before serving add caperberries and olives.  Stir occasionally.
  7. Serve: Remove the bay leaf. Serve Chicken Cacciatore hot, garnished with chopped fresh parsley. It pairs well with pasta, rice, or crusty bread.

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