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Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore using Muir Glen Tomatoes

Course Dinner
Keyword Chicken Cacciatore
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Pot of Gold Blog

Ingredients

  • 6 Chicken Thighs bone in and skin on
  • 1/3 cup flour
  • 1/4 cup olive oil
  • 1 medium onion diced
  • 2 tsp minced garlic
  • 2 14.5 ounce can Glen Muir diced tomatoes
  • 1 6 ounce can Glen Muir tomato paste
  • 2 carrots sliced thin
  • 1 yellow, red or green sweet bell pepper diced
  • 1 pound fresh mushrooms cut in 1/2
  • 1 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 2 bay leaves
  • 1/2 cup water add more if needed
  • 1/4 tsp ground black pepper
  • 1 tsp salt
  • 1/2 cup dry wine
  • 1 rind from good quality parmesan cheese optional
  • 1 can black olives or capers optional

Instructions

  1. Wash and pat dry chicken thighs.  Sprinkle with salt and pepper. Add flour to plate and dredge (coat) both sides of chicken in flour.

  2. Add oil large heavy bottom cast iron pan (or a stock pot could be used).  Heat oil on high; when hot, add chicken skin side down.  Try not to disturb chicken until skin side is well browned.  Flip and repeat browning on second side. Remove chicken from pan when well browned on both sides.  You may need to do this in batches as to not crowd the pan. Set aside chicken.

  3. Add diced onion, garlic, peppers, carrots (mushrooms, if using) to same pan, turn to low heat.  Stir and cook for 5 minutes. Add wine, if using, to deglaze the pan. Add Glen Muir Tomato products, stir well scraping all the browned bits off of pan. Add remaining ingredients, stir to combine. Taste, add additional salt and black pepper if needed.

  4. Nestle browned chicken into sauce. Spoon a little sauce over top. Cover and bake in 350 degree oven for 45 minutes.  Check 1/2 way through and spoon sauce over chicken again and uncover if it needs to thicken some. Remove bay leaves (and parmesan rind if using). Serve over pasta of choice and a great crusty bread.

Recipe Notes

  • One of the great things about this recipe is that it adapts well to personal tastes and to what you have in your pantry.
  • Any type of chicken can be used in this recipe, so use your favorite or what you have on hand.
  • The olives, capers and mushrooms, are totally optional so use them if you enjoy them.
  • If you prefer not to use the wine you could add a tsp of balsamic vinegar in place or leave it out entirely.
  • This can be eaten just with some crusty bread, or pasta of choice, or rice, or even quinoa.