CHICKEN CACCIATORE - SLOW COOKED RUSTIC ITALIAN STEW

By Nana_CAM

Amazingly tender falling off the bone chicken, slow cooked in wine and tomatoes. It's the ultimate Italian comfort food!

Ingredients

• 6 chicken thighs, bone in, skin off
• 6 chicken drum sticks, bone in, skin on
• Salt and pepper
• 1/2 cup all purpose flour
• 1/4 cup olive oil
• 3 oil-packed anchovy filets
• 5 garlic cloves, chopped
• 2 small onions, sliced
• 3-4 carrots, peeled and sliced
• 1 red bell pepper, thinly sliced
• 2 teaspoons oregano
• 1 teaspoon Italian seasoning
• 3/4 cup red wine
• 1 (28-oz.) can crushed tomatoes
• A few sprigs of thyme
• 2 tablespoons chopped basil
• 2 bay leaves
• 1/2 cup Kalamata olives, pitted
• 1/4 cup capers, drained
• 2 tablespoons chopped fresh flat-leaf parsley
• Salt and Pepper, to taste

Details

Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Season the chicken pieces with salt and pepper and lightly dredge in flour.

In a wide pot or Dutch oven over medium-high heat add the oil. Working in batches, sear the chicken until browned (about 3-4 minutes per side). Transfer the chicken to a plate; set aside.

Add the anchovies to the pan and break them up with a wooden spoon. Saute until they melt.
Add the garlic and onions and cook until fragrant. Add the carrots and bell peppers and saute
for a few minutes. Add the Oregano and Italian seasoning.

Add the wine and bring o a boil. Reduce for about 4-5 minutes. Add the crushed tomatoes, thyme, basil and bay leaves. Season with salt and pepper. Add the chicken back to the pot, lower the heat and cover. Simmer for about 30 minutes.

Uncover and stir the stew. Add the olives and capers, mix. Cover and simmer for another 30 minutes for until the chicken is tender.

Remove from the heat and check seasoning. Garnish with the chopped parsley. Serve

NOTES:

For a gluten free version, skip the flour! Season the chicken with salt and pepper and sear in the hot oil.

If you are serving the next day; cool and refrigerate. Reheat covered on the stove top or in the oven.