Chicken Cacciatore

Simmering tomatoes, peppers and capers make this a rich and comforting treat
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INGREDIENTS

Time 35 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

CHICKEN

  • 2 lbs Chicken thighs , skin-on, bone-in
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 2 cups All-purpose flour
  • ¼ cup Olive oil , extra virgin

CACCIATORE SAUCE

  • 1 medium Yellow onion , cut into half-moons
  • 2 Red bell pepper , sliced into strips
  • 4 cloves Garlic , minced
  • 10 sprigs Thyme , fresh
  • 1 tsp Oregano , dried
  • 1 cup White wine
  • 28 oz Tomatoes, diced, canned
  • ¼ cup Capers , drained

METHOD

  • Preheat oven to 175°C / 350°F. Season chicken evenly with salt and black pepper. Sprinkle all-purpose flour over chicken, turning to coat it.
  • In a large skillet, heat olive oil over high heat. Add chicken, skin side down, and sear until golden brown, about 5 to 7 minutes. Flip and repeat on second side. Transfer chicken to a plate and set aside. 
  • Drain about half of the oil from the skillet you just used. Add yellow onion and red bell pepper. Cook until softened, about 5 minutes. Stir in garlic, thyme, oregano, white wine, tomatoes and capers.
  • Add chicken back into the skillet, skin side up, and cook in preheated oven until an internal temperature of 75°C / 165°F is reached, about 25 minutes. Serve. 

NOTES

  • Alternatively, you can serve chicken with pasta or mashed potatoes

  • Alternatively, you can use skinless thighs or chicken breasts but cooking times will vary

  • Mushrooms make a nice addition