Chicken Cacciatore
Chicken Cacciatore is a delicious everyday meal. It is an Italian hunter’s stew and there are many versions from all parts of Italy.
Ingredients
- 2 tablespoon cornstarch
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 12 bone-in chicken thighs (skin off or on)
- 2 tablespoon olive oil
- 2 cups sliced mushrooms
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- ½ green pepper, chopped
- ½ red pepper, chopped
- 4 cloves garlic, chopped
- 1 can diced, stewed tomatoes (28oz / 796ml)
- ½ cup red wine
- ½ cup GF chicken stock
- 1½ teaspoon dried oregano
- 1 teaspoon dried basil
- ⅛ teaspoon dried red pepper flakes
- 1 bay leaf
- salt and pepper to taste
Instructions
- Combine cornstarch, paprika, salt and pepper in a plastic bag. Pat chicken dry then add to bag. Shake to lightly coat the chicken pieces.
- Heat 1 tablespoon oil in Dutch oven over medium heat. Add chicken in batches and brown on both sides. Transfer to a plate as they are browned.
- Add another 1 tablespoon oil to the Dutch oven and add onion, celery, carrot, peppers, mushrooms and garlic. Saute for 5 minutes.
- Add tomatoes, wine, chicken stock, oregano, basil, red pepper flakes and bay leaf and bring sauce to a boil.
- Return chicken to the pot. Reduce heat, cover and simmer stirring occasionally for 45 minutes or until chicken is tender.
- Remove bay leaf before serving.
