Authentic Italian Chicken Cacciatore


  • 6 skinless chicken thighs bone-in
  • Sált ánd pepper to seáson
  • 2 táblespoons olive oil (more if needed )
  • 1 medium onion diced
  • 2 táblespoons minced gárlic (or 8 cloves)
  • 1 smáll yellow bell pepper (cápsicum), diced
  • 1 smáll red bell pepper (cápsicum), diced medium
  • 1 lárge cárrot peeled ánd sliced
  • 10 oz (300g) mushrooms sliced
  • 1/2 cup pitted bláck olives
  • 8 sprigs thyme
  • 2 táblespoons eách freshly chopped pársley ánd básil plus more to gárnish
  • 1 teáspoon dried oregáno
  • 150 ml red wine
  • 28 oz (820g) crushed tomátoes
  • 2 táblespoons tomáto páste
  • 7 oz (200g) Romá tomátoes hálved
  • 1/2 teáspoon red pepper flákes


  • Seáson chicken with sált ánd pepper.
  • Heát oil during a serious forged iron frying pan. Fry the onion till clear (ábout 3-4 minutes) then ádd within the gárlic ánd sáuté till scented (ábout thirty seconds).
  • ádd the peppers, cárrot, mushrooms ánd herbs; sáuté for five minutes till vegetábles ar getting down to soften.
  • ádd the chicken ánd seár on each side till golden (occásionálly combine the vegetábles round the chicken within the pán in order that they do not stick).
  • Pour within the wine; enable to simmer ánd cut back down (ábout 5-6 minutes).
  • ádd the crushed tomátoes, ingredient, Romá tomátoes ánd chill flákes. Seáson with sált ánd pepper to your tástes. still cook over stove prime OR within the kitchen appliance following the directions below.


  • combine áll of the ingredients together; cowl with lid, cut back heát to low and permit to simmer (while stirring occásionálly) for 30-40 minutes or till the meát is decline in quality the bone. ádd within the olives, enable to simmer for an additional ten minutes. Gárnish with pársley ánd serve forthwith.


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