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I love to look for new savory recipes ... don't you? So when I ran across chicken cacciatore recipes on my usual random recipe search for new ideas ... I knew I had to try this one.
Savory, tender, slow-cooked chicken with lots of herbs added - this was my kind of recipe.
So ... it's an Italian recipe ... but you don't have to be Italian to cook it or love it. Think fall-off-the-bone chicken in a rich, savory, highly aromatic broth ... and this is your dinner.
The Merriam-Webster official definition of "cacciatore," (if you're a word geek like me ...) is "cooked with tomatoes and herbs and sometimes wine."
I like to serve it with rice or noodles ... or all by itself ... a grand meal fit for a king or queen.
Add salad and bread, and dinner is served.
By the way, my Lodge cast iron Dutch oven is my new best friend ... LOVE cooking with it.
Recipe
Easy Chicken Cacciatore Recipe
Ingredients
- 2 tablespoon bacon fat or olive oil
- 1 large onion, chopped
- 1 tablespoon garlic, finely chopped
- 1 cup sweet bell pepper, yellow or orange (about 1 cup chopped)
- 1-½ pounds chicken thighs, bone and skin on
- 1-½ pounds chicken legs, bone and skin on
- ½ teaspoon salt, more to taste
- freshly ground black pepper to taste
- 1 teaspoon dry thyme
- 1 teaspoon dry basil
- 1 teaspoon dry rosemary
- 2 teaspoon paprika
- 1 14.5 ounce can petite diced tomatoes, slightly drained
- ½ cup chicken or beef broth (I used beef)
- ½ cup white or red wine (I used Pinot Grigio)
- 2 large crimini mushrooms, thickly sliced
Instructions
- Heat bacon fat or olive oil in Dutch oven on medium heat. Add onion, garlic, and bell pepper and cook about 5 minutes.
- Add thyme, rosemary, basil, paprika and blend.
- Position chicken in the pan where it touches the bottom and add salt and black pepper. Cover and cook 5 minutes, then turn and cook 5 minutes on the other side.
- Add tomatoes, broth, wine, and mushrooms and stir gently. Cover and simmer for 1 hour on low/medium heat, making sure chicken stays immersed in liquid.
- Serve with rice or pasta. You can leave chicken on the bone to serve, or you can remove chicken and skin before serving (especially if you have kids - may be easier for them and less messy).
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