During cold winter months eating hearty stews and braised dishes could not be any better. As the weather gets colder and colder, you are going want to reach for a bowl of a thick broth and or sauce with chunks of fork-tender meat.
A prime example of a hearty stick to your ribs meal is Chicken Cacciatore.
Cacciatore is Italian for “hunter” and it was Italian hunters who first ate this dish after a long days hunt or during a hunt as a way of staying warm and replenishing their energy while on the hunt for larger game. The dish is now made with chicken since it is the most convenient and readily available meat but the original dish was made with rabbit and other game meats obtained during and after a hunt.
The dish has also been modified overs the years to include tomatoes and it’s a really good thing because the sauce and chicken go perfectly over some buttered noodles for an, even better experience.
Ingredients
- 6 skinless chicken thighs, bone-in
- Salt and pepper to season
- 2 tablespoons olive oil (more if needed )
- 2 tablespoons minced garlic (or 8 cloves)
- 1 medium onion, diced
- 1 small yellow pepper (capsicum), diced
- 1 small red pepper (capsicum), diced medium
- 1 large carrot, peeled and sliced
- 10 oz | 300g mushrooms, sliced
- ½ cup pitted black olives
- 8 sprigs of thyme
- 2 tablespoons each freshly chopped parsley and basil, plus more for garnish
- 1 teaspoon dried oregano
- 150 ml red wine
- 2x 14 oz | 410g cans crushed tomatoes
- 2 tablespoons tomato paste
- 7 oz | 200g mini Roma tomatoes, halved
- ½ teaspoon red pepper flakes
Get the directions to this amazing recipe from Cafe Delites by clicking the link below.
Recipe and Photo courtesy of Cafe Delites
