Rustic Chicken Cacciatore

By Cafe Delites · 75 min

Ingredients

Instructions

1. Season the chicken with salt and pepper.
2. Heat 2 tablespoons of the oil in a heavy cast iron skillet. Sear the chicken on both sides until golden, about 3-4 minutes per side. Take it out and set it aside.
3. Add the remaining oil to the pan. Sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs and cook for 5 minutes, until the vegetables begin to soften.
4. Pour in the wine and scrape up the browned bits from the bottom of the skillet. Cook until the wine has reduced, about 2 minutes.
5. Add the crushed tomatoes, tomato paste, Roma tomatoes and red pepper flakes. Season with salt and pepper to taste. Return the chicken to the skillet.
6. Stovetop: Cover, lower the heat to low and simmer for 40 minutes, stirring occasionally, until the meat is falling off the bone. Stir in the olives and simmer for 10 more minutes. Garnish with parsley and serve right away.
7. Oven: Transfer the covered skillet to an oven preheated to 375°F (190°C) and cook for 50 minutes. Remove the lid, add the olives and cook for 20 more minutes, until the chicken is tender and falling off the bone and the sauce has reduced.

Summarized from Cafe Delites's video. Watch it for the details.

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