Chicken Cacciatore

By teresafu

Ingredients

• 4 bone-in chicken thighs
• 4 chicken drumsticks
• Salt and freshly ground pepper, to taste
• 3 tbsp. extra virgin olive oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 sprig each sage, rosemary and thyme, chopped
• 1 handful black olives, pitted
• 1 handful green olives, pitted
• 1 to 2 tbsp. tomato paste
• 3/4 cup dry white wine or red wine
• 3 to 4 jarred roasted red peppers, sliced
• 1 (28-ounce) can diced tomatoes
• 1 cup chicken stock
• 2 tbsp. chopped Italian parsley, for garnishing

Details

Servings 4
Adapted from cbc.ca

Preparation

Step 1

Simmered in a white wine tomato sauce, this rustic Italian chicken stew with olives and roasted peppers is a hearty and comforting dinner..

Season the chicken thighs and drumsticks with salt and pepper. Heat a Dutch oven or large oven-proof skillet over medium heat. Add 3 tbsp. olive oil. When oil is hot, add chicken and cook until pieces are browned on all sides, about 5 minutes per side.

Add onion, garlic and herbs and sauté until vegetables start to soften, about 2 to 3 minutes. Add the olives and sauté for 1 to 2 minutes. Add tomato paste, stir and cook for 1 to 2 minutes. Stir in the wine and bring to a boil. Let reduce for 5 minutes. Add roasted red pepper, diced tomatoes and chicken stock. Bring to a boil.