CHICKEN CACCIATORE
This family recipe from my mother originated in central Italy, and dates back to the 14th century when there were chicken hunters. Chicken cacciatore means "hunter" in Italian, and "alla cacciatora" translates to a hunter-style meal with chicken, onions, tomatoes, herbs, vegetables and usually wine or vinegar. During The Great Plague, hunters on their travels gathered ingredients and passed to the chefs who would make a delicious blend of robust flavors and spices. I loved learning to make this dish, and with its rustic charm, it's a perfect meal to enjoy.
INGREDIENTS
+ 3 tablespoons olive oil, divided
+ 6 boneless skinless chicken thighs
+ Salt and pepper, to taste
+ 1 medium onion, diced
+ 2 tablespoons minced garlic (or 6 cloves)
+ 1 small yellow bell pepper diced
+ 1 small red bell pepper diced
+ 1 large carrot, peeled and sliced
+ 10 ounces (300g) mushrooms, sliced
+ ½ cup pitted black olives
+ 8 sprigs thyme
+ 2 tablespoons freshly chopped parsley plus more to garnish
+ 1 teaspoon dried oregano
+ 150 ml beef stock
+ 1 large can crushed tomatoes (28 ounces)
+ 3 tablespoons tomato paste
+ 7 ounces (200 g) Roma tomatoes, quartered
+ ½ cup shaved Parmesan cheese
INSTRUCTIONS:
1. Season chicken with salt and pepper.
2. Pour 2 tablespoons oil in heavy cast iron skillet and heat until oil is shiny. Sear chicken on both sides until golden brown, about 3-4 minutes each side. Remove from skillet, set aside and cover in plastic.
3. Add remaining tablespoon of oil to pan. Sauté onion until translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute. Add peppers, carrot, mushrooms and herbs; cook 5 minutes until vegetables begin to soften.
4. Pour in beef stock. Cook until stock is reduced, about 3 minutes.
5. Add crushed tomatoes, tomato paste, and Roma. Salt and pepper to taste. Return chicken pieces to skillet and continue to oven, following instructions below.
FOR THE OVEN:
1. Transfer covered skillet to preheated oven at 375°F (190°C) and cook for 50 minutes. Remove llid, add olives, and cook an additional 20 minutes until chicken is tender, and sauce has reduced to a thick consistency.
2. Garnish with Italian parsley, shaved Parmesan and serve immediately with pasta.