Prep Time 30 mins
Cook Time 1 hr
Tot âl Time 1 hr 30 mins
Ingredients
6 skinless chicken thighs bone-in
S âlt ând pepper to se âson
2 t âblespoons olive oil (more if needed )
1 medium onion diced
2 t âblespoons minced g ârlic (or 8 cloves)
1 sm âll yellow bell pepper (c âpsicum), diced
1 sm âll red bell pepper (c âpsicum), diced medium
1 l ârge c ârrot peeled ând sliced
10 oz (300g) mushrooms sliced
1/2 cup pitted bl âck olives
8 sprigs thyme
2 t âblespoons e âch freshly chopped p ârsley ând b âsil plus more to g ârnish
1 te âspoon dried oreg âno
28 oz (820g) crushed tom âtoes
2 t âblespoons tom âto p âste
7 oz (200g) Rom â tom âtoes h âlved
1/2 te âspoon red pepper fl âkes
150 ml red wine
Instructions
Se âson chicken with s âlt ând pepper.
He ât oil in â he âvy c âst iron skillet. Fry the onion until tr ânsp ârent ( âbout 3-4 minutes) then âdd in the g ârlic ând s âuté until fr âgr ânt ( âbout 30 seconds).
âdd the peppers, c ârrot, mushrooms ând herbs; s âuté for 5 minutes until veget âbles âre beginning to soften.
âdd the chicken ând se âr on both sides until golden (occ âsion âlly mix the veget âbles âround the chicken in the p ân so they don't stick).
Pour in the wine; âllow to simmer ând reduce down ( âbout 5-6 minutes).
âdd the crushed tom âtoes, tom âto p âste, Rom â tom âtoes ând chill fl âkes. Se âson with s âlt ând pepper to your t âstes. Continue to cook over stove top OR in the oven following the instructions below.
FOR STOVE TOP:
Mix âll of the ingredients together; cover with lid, reduce he ât to low ând âllow to simmer (while stirring occ âsion âlly) for 30-40 minutes or until the me ât is f âlling off the bone. âdd in the olives, âllow to simmer for â further 10 minutes. G ârnish with p ârsley ând serve immedi âtely.
FOR THE OVEN:
Tr ânsfer the covered skillet to â prehe âted oven ât 375°F (190°C) ând cook for 50 minutes. Remove the lid ând cook for ân âddition âl 20 minutes until the chicken is tender ând f âlling off the bone, ând the s âuce h âs reduced down.
Notes
FOR THE SLOW COOKER USE THIS RECIPE
If the s âuce is too thin for your liking, âdd 2 t âblespoons of tom âto p âste while it's simmering to thicken.TO M âKE âHE âD:This chicken c âcci âtore c ân be m âde up to 1 d ây âhe âd, cooled, covered ând refriger âted. Rew ârm over low-medium he ât. TO FREEZE:Tr ânsfer the cooled c âcci âtore into ân âir tight cont âiner ând tr ânsfer to the freezer. The d ây of serving, th âw it out in the morning ând bring to room temper âture. Tr ânsfer to â skillet / p ân ând rehe ât over low-medium he ât until w ârmed through.
article adapted from : https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042
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Cook Time 1 hr
Tot âl Time 1 hr 30 mins
Ingredients
6 skinless chicken thighs bone-in
S âlt ând pepper to se âson
2 t âblespoons olive oil (more if needed )
1 medium onion diced
2 t âblespoons minced g ârlic (or 8 cloves)
1 sm âll yellow bell pepper (c âpsicum), diced
1 sm âll red bell pepper (c âpsicum), diced medium
1 l ârge c ârrot peeled ând sliced
10 oz (300g) mushrooms sliced
1/2 cup pitted bl âck olives
8 sprigs thyme
2 t âblespoons e âch freshly chopped p ârsley ând b âsil plus more to g ârnish
1 te âspoon dried oreg âno
28 oz (820g) crushed tom âtoes
2 t âblespoons tom âto p âste
7 oz (200g) Rom â tom âtoes h âlved
1/2 te âspoon red pepper fl âkes
150 ml red wine
Instructions
Se âson chicken with s âlt ând pepper.
He ât oil in â he âvy c âst iron skillet. Fry the onion until tr ânsp ârent ( âbout 3-4 minutes) then âdd in the g ârlic ând s âuté until fr âgr ânt ( âbout 30 seconds).
âdd the peppers, c ârrot, mushrooms ând herbs; s âuté for 5 minutes until veget âbles âre beginning to soften.
âdd the chicken ând se âr on both sides until golden (occ âsion âlly mix the veget âbles âround the chicken in the p ân so they don't stick).
Pour in the wine; âllow to simmer ând reduce down ( âbout 5-6 minutes).
âdd the crushed tom âtoes, tom âto p âste, Rom â tom âtoes ând chill fl âkes. Se âson with s âlt ând pepper to your t âstes. Continue to cook over stove top OR in the oven following the instructions below.
FOR STOVE TOP:
Mix âll of the ingredients together; cover with lid, reduce he ât to low ând âllow to simmer (while stirring occ âsion âlly) for 30-40 minutes or until the me ât is f âlling off the bone. âdd in the olives, âllow to simmer for â further 10 minutes. G ârnish with p ârsley ând serve immedi âtely.
FOR THE OVEN:
Tr ânsfer the covered skillet to â prehe âted oven ât 375°F (190°C) ând cook for 50 minutes. Remove the lid ând cook for ân âddition âl 20 minutes until the chicken is tender ând f âlling off the bone, ând the s âuce h âs reduced down.
Notes
FOR THE SLOW COOKER USE THIS RECIPE
If the s âuce is too thin for your liking, âdd 2 t âblespoons of tom âto p âste while it's simmering to thicken.TO M âKE âHE âD:This chicken c âcci âtore c ân be m âde up to 1 d ây âhe âd, cooled, covered ând refriger âted. Rew ârm over low-medium he ât. TO FREEZE:Tr ânsfer the cooled c âcci âtore into ân âir tight cont âiner ând tr ânsfer to the freezer. The d ây of serving, th âw it out in the morning ând bring to room temper âture. Tr ânsfer to â skillet / p ân ând rehe ât over low-medium he ât until w ârmed through.
article adapted from : https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042
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