Description
Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.
Ingredients
- ¼ cup olive oil, divided
- 1 onion, diced
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 8 chicken thighs
- ½ cup dry white wine
- 2 (14.5 ounce) cans diced tomatoes
- 2 teaspoons tomato paste
- ¼ teaspoon white sugar, or more to taste
- salt and ground black pepper to taste
- ½ cup chicken broth, or more as needed
- ½ cup black olives, pitted
- 1 tablespoon chopped fresh parsley
- 1 tablespoon torn basil leaves
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion
- stirring often
- until soft and translucent
- about 5 minutes. Transfer to a pot.
- Combine flour
- 1/2 teaspoon salt
- and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
- Heat remaining 2 tablespoons olive oil in the skillet over medium heat
- add chicken thighs
- and brown on one side
- without turning
- for 5 minutes. Turn and cook until browned on the other side
- about 5 minutes more. Transfer browned chicken thighs to the pot.
- Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes
- tomato paste
- and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat
- stirring occasionally
- until chicken is no longer pink in the center
- about 45 minutes.
- Stir in olives
- parsley
- and basil. Stir to heat through.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 4