RECIPE MAGIC!

CHICKEN CACCIATORE 

A true red-sauce classic, Chicken Cacciatore brings all the warmth of a 1970s Italian-Canadian restaurant: tender chicken simmered in a garlicky tomato sauce with peppers, onions, and wine. It’s rustic, comforting, and exactly the kind of dish that made a visit to an Italian checkered table cloth restaurant like a visit to the Italy, despite it never appearing on their tables.

INGREDIENTS:

  • 4 chicken thighs boned, skin-off
  • 1/2 tsp salt 
  • Freshly ground pepper to taste
  • 3 tbsp Tuscan Herb EVOO
  • 1 large onion, trimmed and roughly diced
  • 1 red bell pepper, trimmed and sliced
  • 1 green pepper, trimmed and sliced
  • 1 tbsp Garlic EVOO
  • 1 cup cremini mushrooms, sliced
  • 1/2 cup chicken stock
  • 1 (28 oz) can San Marzano tomatoes, crushed by hand
  • 1 tsp dried oregano
  • Fresh parsley for garnish

DIRECTIONS:

Season chicken generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Brown chicken on both sides; remove and set aside. Add onion, pepper, garlic, and mushrooms to the pan. Sauté until soft and mushrooms are cooked (about 8 minutes). Pour in stock and scrape up the brown bits. Add tomatoes and oregano. Stir and bring to a simmer. Return chicken to the pan, coat in sauce and simmer gently uncovered for 30–35 minutes until tender and sauce thickens. Taste for salt and finish with a drizzle of Tuscan Herb EVOO and fresh parsley.