Title : easy chicken cacciatore recipes italian Authentic chicken cacciatore is an italian classic!
link : easy chicken cacciatore recipes italian Authentic chicken cacciatore is an italian classic!
easy chicken cacciatore recipes italian Authentic chicken cacciatore is an italian classic!
Chicken cacciatore is a rustic and simple Italian dish that has been passed down through generations of my family. It's the perfect dinner for a cozy night in or for entertaining guests. And let me tell you, this dish is sure to impress anyone who tries it. First up, let's talk about the ingredients. You'll need bone-in, skin-on chicken thighs, olive oil, onion, garlic, bell pepper, tomato paste, canned tomatoes, red wine, chicken broth, bay leaves, and a handful of spices. Don't be intimidated by the list - trust me, it all comes together beautifully. Now onto the cooking process. Heat up the olive oil in a large pot or dutch oven and add in the chicken thighs, skin-side down. Let them cook until they're golden brown and crispy, then flip them over and cook for a few more minutes. Remove the chicken from the pot and set it aside. In the same pot, add in the onion, garlic, and bell pepper. Cook them until they're soft and fragrant, then stir in the tomato paste and cook for another minute or so. Add in the canned tomatoes, red wine, chicken broth, bay leaves, and spices. Stir everything together and then bring it all to a simmer. Once the sauce is simmering, add the chicken back into the pot and let everything cook together for about an hour, until the chicken is cooked through and the sauce has thickened up. Now for the best part - serving and eating! I like to plate my chicken cacciatore with a sprinkle of freshly chopped parsley and some creamy polenta on the side. The polenta is the perfect accompaniment to soak up all that delicious sauce. Trust me, this dish is a classic for a reason. It's hearty, flavorful, and perfect for any occasion. So next time you're looking for a comforting and impressive meal to cook up, give this chicken cacciatore a try. You won't be disappointed. And don't forget to save those recipe links for next time! Check out the mouthwatering images below - each dish looks as fabulous as it tastes.Grandma's Easy Chicken Cacciatore
Ingredients
- 6-8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1/4 cup tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup red wine
- 1/2 cup chicken broth
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot or dutch oven over medium-high heat. Add chicken thighs to the pot, skin-side down. Cook for 5-7 minutes until golden brown and crispy, then flip the chicken over and cook for another 2-3 minutes. Remove from pot and set aside.
- Add onion, garlic, and bell pepper to the pot. Cook for 5-7 minutes until soft and fragrant. Stir in tomato paste and cook for another minute.
- Add crushed tomatoes, red wine, chicken broth, bay leaves, oregano, basil, red pepper flakes, salt, and pepper to the pot. Stir everything together and bring to a simmer.
- Add chicken back into the pot and coat with the sauce. Reduce heat to low and simmer for 1 hour until chicken is cooked through and sauce has thickened.
The Best Chicken Cacciatore
Ingredients
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 1/2 cup dry white wine
- 1 (14-ounce) can diced tomatoes, with juices
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Chopped fresh parsley, for serving
Instructions
- Preheat oven to 350°F. Heat olive oil in a large, oven-proof pot or dutch oven over medium-high heat. Add chicken to the pot, skin-side down, and cook for 4-5 minutes until golden brown. Flip chicken over and cook for another 2-3 minutes. Remove from pot and set aside.
- Add onion and bell pepper to the pot and cook for 5-7 minutes until soft and golden. Add minced garlic, dried basil, dried oregano, red pepper flakes, and bay leaves. Cook for another minute.
- Add white wine to the pot and scrape the bottom of the pot to release any browned bits. Add diced tomatoes and chicken broth, and bring to a boil. Season with salt and pepper to taste.
- Add the chicken back into the pot, skin-side up, and spoon some sauce over the top of each piece. Cover with a lid or foil and transfer to the preheated oven. Bake for 30-40 minutes until chicken is cooked through.
- Remove from oven and let cool for a few minutes. Serve with chopped fresh parsley on top.
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