Chicken Cacciatore (Italian Chicken Stew)

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Spread the chicken on a tray and season both sides with the salt and pepper.
2. Heat the oil over high heat in a large, deep, heavy pan with a lid. Brown the thighs skin side down until golden, about 6 minutes. Turn and cook the flesh side for 1 minute, then move them to the tray.
3. Brown the drumsticks on each side, about 1 1/2 minutes per side, then move them to the tray.
4. Pour off all but about 2 tablespoons of fat, then reduce the heat to medium. Add the onion, rosemary leaves, bay leaves and dried oregano and cook for 3 minutes until the onion begins to soften.
5. Clear a space in the pan, add the anchovies and garlic, mashing the anchovies, until the garlic is light golden. Stir into the onion.
6. Turn the heat to high. Add the mushrooms and capsicum and stir until softened, about 5 minutes, until the mushroom liquid has evaporated.
7. Add the tomato paste and cook for 2 minutes to cook out its sourness.
8. Add the wine, bring to a simmer and reduce by about 75%. Add the stock, crushed tomatoes, salt and pepper, and bring to a simmer.
9. Place the chicken into the sauce skin side up, adding any juices from the tray. When it returns to a simmer, cover, reduce heat to medium and simmer briskly for 20 minutes.
10. Remove the lid, add the olives and simmer for 10 more minutes uncovered, until the sauce thickens.
11. Serve the chicken and sauce over mashed potato or polenta, sprinkled with parsley if using.

Summarized from RecipeTin Eats's video. Watch it for the details.

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