Chicken Cacciatore
Rated 5.0 stars by 1 users
Servings
4
Presenting a delightful recipe for a classic Italian dish featuring tender braised chicken enveloped in a sumptuous sauce infused with spicy olives.This exquisite stew is not only simple to prepare but also promises to impress. For an added touch, serve it alongside a vibrant green salad and a warm, crusty loaf of focaccia to create a truly memorable dining experience.
Ingredients
- 4 large pieces of chicken, bone-in (your choice of cuts)
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Italian Sea Salt
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Fresh Black Pepper
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3 tablespoons Extra virgin olive oil
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 4 carrots, sliced
- 4 celery stalks, cut into suitable pieces
- 1 large red bell pepper, sliced
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¼ cup Sun dried tomatoes, sliced
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1 ¼ cups white wine (possibly a bit more)
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¾ - 1 cup herb broth (Herbamare recommended)
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1 tablespoon Pasta Spice Mix
- 3 bay leaves
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1 jar Pomodoro sauce
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1 jar whole Olives in chili oil
- 1-2 Parmesan cheese rinds (optional)
Directions
Season the chicken pieces generously with salt and pepper.
Heat a large pot and brown the chicken pieces well in olive oil on both sides. Transfer the pieces to a plate.
In the same pot, sauté onions, garlic, carrots, celery, and bell peppers. They should not burn but can develop a slight char.
Add pasta seasoning, sun-dried tomatoes, and bay leaves to the pot, then pour in wine and broth. If you have Parmesan cheese rinds in the freezer, add them to the pot now for extra umami flavor.
Bring to a boil, then return the chicken pieces to the pot. Add a little extra wine if needed.
Let the dish simmer gently for 45 minutes or slightly longer, covered. Monitor the liquid level, adding more wine if necessary. The meat should be just barely covered with liquid.
The meat is done when it easily separates from the bone. Just before serving, add half of the tomato sauce and olives to taste. Heat through.
Season with pepper and finish with a good drizzle of olive oil on top.
Optionally, top with grated Parmesan cheese and fresh herbs, served on the side.
Before bringing the pot to the table, top the 4 pieces of meat with the remaining tomato sauce. Serve with good crusty bread to soak up the sauce.