Chicken Cacciatore
Chicken cacciatore, or \'hunter\'s chicken,\' is a traditional Italian dish that embodies rustic flavors and hearty comfort. Originating from rural kitchens, it combines tender chicken with a medley of tomatoes, peppers, and aromatic herbs. Perfect for cozy family dinners or gatherings, chicken cacciatore is both satisfying and easy to prepare, making it a timeless favorite in Italian households.
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1
Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet and brown the chicken on all sides. Remove and set aside.
Make sure the chicken is dry before searing to get a good crust. Pat it dry with paper towels if necessary.
2
In the same skillet, sauté the chopped onion and garlic until fragrant. Add the sliced bell peppers and cook until softened.
Don't burn the garlic! Add it after the onion has softened slightly to prevent it from burning.
3
Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Deglazing the pan is crucial for adding flavor. Ensure you scrape up all the browned bits (fond) from the bottom of the skillet.
4
Add the canned tomatoes, chicken stock, rosemary, thyme, and bay leaves. Stir well to combine.
Use good quality canned tomatoes for the best flavor. San Marzano tomatoes are a great choice.
5
Return the chicken thighs to the skillet, cover, and simmer over low heat for 30-40 minutes, or until the chicken is tender and cooked through.
Simmering over low heat ensures the chicken stays tender and doesn't dry out. Check the internal temperature of the chicken to ensure it's fully cooked.
6
Taste and adjust seasoning as needed. Serve the chicken cacciatore hot, garnished with fresh herbs, over pasta, rice, or with crusty bread.
A squeeze of lemon juice at the end can brighten up the flavors. Serve with polenta for a hearty meal.
