Chicken Cacciatore
I pretty much dove head first into summer with recipes and food the last couple weeks with all of the great weather we’ve been having in California. I know some of you have just been pounded with rain and snow, so sorry to rub that in. Then this week arrives, and rain is having me wanting something more comforting. Usually when we think of warm weather food that means a soup, like the Thai Coconut Shrimp Soup, but sometimes I don’t feel like soup. That’s when this Italian favorite definitely hits the spot. Well during rainy days or on any occasion really.
It’s warm, the chicken is crispy, the sauce is crazy y’all! I don’t even know another word to describe it. It’s almost like having pasta without the pasta and putting chicken in its place. I’m not mad at that and I love pasta!
It pairs well with a cauliflower mash or veggie puree, even a salad for a lighter meal. I typically get away with just eating the cacciatore because that sauce is so dang delicious. For all of you that are avoiding carbs but still want to curb that Italian craving, this one is for you.
Chicken Cacciatore
Ingredients
- 4 tablespoons avocado oil, or oil of choice
- 4 chicken thighs or breasts, boneless and skin on (can use bone in, just adjust cooking time)
- 1 cup yellow onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 8 oz Cremini or button mushrooms, sliced
- ½ red pepper, chopped
- 2 cloves garlic, minced
- 28 oz can diced tomatoes
- 1 tablespoon tomato paste
- 4 tablespoons balsamic vinegar
- 1 teaspoon oregano, or to taste
- ½ teaspoon thyme, or to taste
- 1+1/2 cups chicken or vegetable stock
- ½ cup white or red wine (can sub more stalk in place of wine)
- ½ cup pitted Kalamata olives, cut in half lengthwise
- 2 tablespoons lemon juice, optional
- ½ cup parsley leaves
- Pink Himalayan salt, to taste
- Black pepper, to taste
Instructions
- Pat the chicken dry and generously season with salt and pepper.
- In a large frying pan heat oil on medium-high until hot but not smoking.
- Place the chicken skin side down in the pan and cook until golden brown, about 5-6 minutes. Flip and cook for an additional 1-2 minutes (if boneless) or 5-6 minutes (if bone in). Place chicken on a plate and set aside.
- Add additional oil to the same pan used for the chicken, if necessary. Add the onions, celery, and carrots and cook until start to soften. About 1-2 minutes.
- Add the garlic, peppers and mushrooms, season with salt and pepper and cook an additional 3-4 minutes.
- Stir in tomatoes, with juice, tomato paste, vinegar, oregano, thyme, chicken stock, wine (if using), 2 tablespoons oil, and olives. Scrap up any chicken bits from the pan.
- Bring sauce to a boil and stir, nestle chicken skin side up in the sauce being careful not to get skin in the sauce. Return sauce to a boil, then reduce to a simmer.
- Cook an additional 7-10 minutes (if boneless) and 20-30 minutes (if bone in), or until chicken is cooked through (165⁰F).
- Remove chicken to large bowls. Stir in lemon juice, if using, to the sauce. Salt and pepper to taste.
- Ladle sauce around the chicken and garnish with parsley leaves.