Chicken Cacciatore
Ready In: 1 hr 50 mins
Serves: 6-8
Ingredients
- 1⁄4 cup olive oil
- 3 garlic cloves, pressed
- 1 large onion, diced
- 1⁄4 teaspoon dried rosemary
- 1⁄2 teaspoon dried parsley flakes
- 3⁄4 teaspoon dried oregano, preferably Greek
- 3⁄4 teaspoon coarse salt
- 4 -6 chicken thighs
- 4 chicken breast halves
- 1⁄2 cup red wine vinegar
- 6 cups canned whole tomatoes, drained and seeded and halved
- 1 teaspoon dried basil
- 1⁄2 cup green olives
- 6 small sweet peppers, cored, seeded, and cut into bite sized pieces
- 4 ounces mushrooms, cleaned and trimmed
- 1 lb penne pasta, cooked
Directions
- Heat oil, garlic, onion, rosemary, parsley, 1/2 tsp oregano, 1/2 tsp salt in large shallow saucepan over medium heat. Cook, stirring occasionally until onions are translucent, but not browned.
- Add chicken and cook, turning occasionally until well browned on both sides, about 30 minutes.
- Add vinegar, and cook until reduced by half, about 10-12 minutes.
- In the meantime, place 1/3 of the tomatoes at a time in a blender or food processor and puree to crush, about 1 second each time.
- Add tomatoes, basil, remaining 1/4 tsp salt, and 1/4 tsp oregano to chicken. Cook to reduce and thicken tomatoes, abt 20 minutes.
- Add olives, peppers, and mushrooms. Cook until the peppers have softened and the chicken is very tender, about 15 minutes.
- Serve over cooked pasta.
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