Chicken Cacciatore

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INGREDIENTS

NAME

WEIGHT

VOLUME

Chicken, thighs, bone-in & skin-on 

900 g / 2 lb

8 thighs

Salt

To taste

-

Black pepper, freshly ground 

To taste

-

All-purpose flour 

60 g

2 cups

Olive oil, extra virgin 

60 g

60 mL / ¼ cup

Yellow onion, cut into half-moons 

200 g

1 onion

Red bell pepper, sliced into strips

240 g

2 peppers

Garlic, minced 

12 g

4 cloves

Thyme

-

10 sprigs

Oregano, dried

2 g

1 tsp

White wine

130 g 

130 mL / 1 cup 

Tomatoes, diced, canned 

800 g / 28 oz 

1 can

Capers, drained

30 g

¼ cup

METHOD

  1. Preheat oven to 175°C / 350°F. 
  2. Season chicken evenly with salt and black pepper. Sprinkle all-purpose flour over chicken, turning to coat it.
  3. 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. 
  4. Transfer chicken to a plate and set aside. 
  5. 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.
  6. 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

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