Chicken Cacciatore Recipe
Chicken Cacciatore, also known as "pollo alla cacciatora" in Italian, is a rustic and hearty dish that originated in Italy. Its name translates to "hunter-style chicken," reflecting its humble beginnings as a meal prepared by hunters using ingredients readily available in the countryside.
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sliced mushrooms
- 1 can (14 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Add salt and pepper to the chicken drumsticks and thighs. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Once the chicken pieces are golden brown on all sides, remove and set aside.
- Fry the onions and garlic in the same skillet until they become aromatic and transparent.
- Add the mushrooms and bell pepper slices, and simmer until the mushrooms are tender.
- Add the bay leaf, dried herbs, chicken broth, diced tomatoes, and tomato paste.
- Place the chicken back in the skillet so that it is covered with sauce.
- The chicken should be cooked thoroughly and tender after 30 to 40 minutes on low heat simmering under a cover.
- Before serving, take out the bay leaf and add some chopped parsley as a garnish.