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Chicken Cacciatore
Chicken Cacciatore is a rustic Italian stew made with chicken, mushrooms, bell peppers, and onions in tomato sauce with lots of herbs.
Ingredients
8 ounces button mushrooms, sliced thickly
3 pounds cut up chicken (if buying whole chicken to cut up, buy a five pound chicken)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup good quality extra virgin olive oil
3 medium-to-large garlic cloves, smashed
2 large green bell peppers, cut into thick strips
2 large red bell peppers, cut into thick strips
2 large or 4 medium yellow onions, cut into thick strips (2 pounds)
1/4 cup tomato paste, or more if you like a thick sauce
1 28-ounce can whole San Marzano tomatoes, slightly crushed by hand
Large pinch red pepper flakes (more if you like spicy)
1 teaspoon dry oregano
1 teaspoon dry basil
1/4 cup fresh Italian flat-leaf parsley, chopped
Instructions
- Place empty Dutch oven over high heat. Once the pan is hot, add mushrooms without any fat. Cook for about 4-5 minutes until they are cooked, then remove them into a bowl.
- Add olive oil and turn heat to medium. Once hot, add smashed garlic and cook just until the garlic browns, then remove and dispose of the garlic. The oil is now garlic flavored.
- Season the chicken pieces with salt and pepper.
- Brown half of the chicken pieces on both sides then remove to a plate. Add the second half and again, brown on both sides.
- Add the first batch back in, cover and cook on medium for about five minutes or until the chicken reaches 155 degrees F when poked with a probe thermometer.
- Stir in the bell peppers and yellow onion, cover, and cook until the peppers and onions are slightly cooked but not limp, for about 5-8 minutes.
- Add the tomato paste and stir in. Then add canned tomatoes, pepper flakes, oregano and basil and stir in.
- Cook over medium heat just until the sauce comes together, for about five minutes.
- At this point, if you like thicker sauce, add more tomato paste now. Also adjust the seasoning by adding more salt and pepper if needed.
- Add the cooked mushrooms and chopped parsley, stir and bring back to bubbling hot, then cover and turn off heat.
- Let sit covered for 15 minutes then serve.
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