Chicken Cacciatore
Servings: 4
Rustic Chicken Cacciatore: Tender chicken thighs simmered in a rich medley of tomatoes, red wine, olives, and fragrant herbs. Perfectly comforting and bursting with Italian flavor!
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Ingredients
- 1 tbsp olive oil
- 4 chicken thigh cutlets skin on and bone in
- 1 onion chopped
- 2 garlic cloves crushed
- 2 tsp chopped rosemary leaves
- 1 red capsicum cut into strips
- 1 cup pitted green olives halved
- 1 cup red wine
- 400 g can chopped tomatoes
- 1 tbsp chopped flat-leaf parsley leaves
Instructions
- Pat the chicken dry with a paper towel, then season and place, skin-side down, in the pan. Heat oil in a large, deep frypan over medium heat. Cook for 4 minutes or until skin is golden, then turn and cook for a further 1 minute or until browned. Transfer to a plate.
- Place the pan back on medium heat, add the onion, and cook, stirring, for about 2 minutes or until softened. Stir in the garlic and rosemary, cooking for an additional minute until fragrant.
- Add the capsicum, olives, and red wine, and let it cook for 3-4 minutes, allowing the liquid to reduce by half. Mix in the tomato, and chicken stock.
- Return the chicken, skin-side up, to the pan. Bring the mixture to a simmer and cook for 12 minutes, or until the chicken is thoroughly cooked.
- Garnish with parsley and serve with polenta, if desired