Chicken Cacciatore

Name: Chicken Cacciatore
Total time: 100 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 pounds bone-in skin-on chicken thighs (and/or drumsticks); 3 tablespoons olive oil (divided); 1 g reen bell pepper (diced); 1 red bell pepper (diced); 1 medium yellow onion (diced); 8 ounces mushrooms (sliced); 4 cloves garlic (minced); ½ cup dry red wine (or beef broth); 28 ounces canned diced tomatoes (with juices); 8 ounces tomato sauce; 1 bay leaf; ¾ teaspoon dried rosemary (or 2 teaspoons chopped fresh rosemary); ¾ teaspoon dried oregano (or 2 teaspoons chopped fresh oregano); ½ teaspoon red pepper flakes; 3 tablespoons capers (drained, or chopped kalamata olives); shredded Parmesan cheese (for serving, optional); salt and black pepper

Chicken cacciatore is a hearty Italian dish with tender chicken simmered in a rich tomato sauce with fresh vegetables and herbs.

⏱️ 100 menit 🔪 Persiapan: 20 menit 🔥 Masak: 80 menit 📊 Sulit ⭐ 5.0 (105) 👁️ 23 dilihat

👨‍🍳 Mulai Masak

Foto: Spend With Pennies

Bahan-bahan

4 porsi

2 pounds bone-in skin-on chicken thighs (and/or drumsticks)
3 tablespoons olive oil (divided)
1 g reen bell pepper (diced)
1 red bell pepper (diced)
1 medium yellow onion (diced)
8 ounces mushrooms (sliced)
4 cloves garlic (minced)
½ cup dry red wine (or beef broth)
28 ounces canned diced tomatoes (with juices)
8 ounces tomato sauce
1 bay leaf
¾ teaspoon dried rosemary (or 2 teaspoons chopped fresh rosemary)
¾ teaspoon dried oregano (or 2 teaspoons chopped fresh oregano)
½ teaspoon red pepper flakes
3 tablespoons capers (drained, or chopped kalamata olives)
shredded Parmesan cheese (for serving, optional)
salt and black pepper

Langkah-langkah

Season the chicken thighs with 1 teaspoon salt and ¼ teaspoon pepper.
In a deep 12-inch skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken for about 4 to 5 minutes per side. Transfer the chicken to a plate.
In the same skillet, add the remaining tablespoon of olive oil. Stir in the diced bell peppers, onion, and mushrooms. Cook over medium heat until the vegetables start to soften, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.
Add the red wine and let simmer for 2 minutes. Stir in the diced tomatoes with their juices, tomato sauce, bay leaf, rosemary, oregano, and red pepper flakes.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer 20 minutes.
Add the browned chicken, skin side up on top of the sauce. Cover and gently simmer for an additional 40 minutes.
Remove the lid and if the sauce is not thick enough, let it simmer uncovered for a few minutes until it thickens.
Remove and discard the bay leaf, stir in the capers, and serve the chicken cacciatore with pasta. Garnish with Parmesan cheese if desired.