Chicken Cacciatore – a classic Italian chicken dish in a rich and rustic red sauce oozing with comforting, warm flavors and lovely aroma. This is the kind of recipe that the entire family would look froward to! PLUS a sneak peek on my kitchen remodeling stage.
Wipe chicken thighs with paper napkin, then season with salt and Italian seasoning.
Heat a large cast iron or skillet( I used 12 inch skillet), over medium-high heat, add the oil.
As soon as oil heats up add chicken chicken skin side up and brown for about 3-4 minutes each on each side, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside.
Add about 1 tablespoon more oil, if desired, then add onions saute for about 2 minutes scraping any brown bits of chicken from the pan.
Next add minced garlic, oregano, mushrooms and Italian seasoning continue ,cooking for about 3-4 minutes.
Stir in wine, tomatoes, tomato paste and chicken stock. Bring to a boil. Then return chicken with all it’s juice back to the skillet.
Reduce the heat to medium and cover. Simmer for about and 35 minutes , then add bell pepper, pitted olives and cook , covered for about 20 minutes or more , until cooked through.
Remove and serve with pasta , then garnish with parsley or basil.
Oven Method
After adding chicken -place the covered chicken in the oven and cover for about 45 minutes.
Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.