Chicken Cacciatore

16 ingredients
7 steps

Ingredients

  • 1/4 cup olive oil
  • 3 garlic cloves, pressed
  • 1 large onion, diced
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dried parsley flakes
  • 3/4 teaspoon dried oregano, preferably Greek
  • 3/4 teaspoon coarse salt
  • 4 -6 chicken thighs
  • 4 chicken breast halves
  • 1/2 cup red wine vinegar
  • 6 cups canned whole tomatoes, drained and seeded and halved
  • 1 teaspoon dried basil
  • 1/2 cup green olives
  • 6 small sweet peppers, cored, seeded, and cut into bite sized pieces
  • 4 ounces mushrooms, cleaned and trimmed
  • 1 lb penne pasta, cooked

Directions

  1. 1
    Heat oil, garlic, onion, rosemary, parsley, 1/2 tsp oregano, 1/2 tsp salt in large shallow saucepan over medium heat. Cook, stirring occasionally until onions are translucent, but not browned.
  2. 2
    Add chicken and cook, turning occasionally until well browned on both sides, about 30 minutes.
  3. 3
    Add vinegar, and cook until reduced by half, about 10-12 minutes.
  4. 4
    In the meantime, place 1/3 of the tomatoes at a time in a blender or food processor and puree to crush, about 1 second each time.
  5. 5
    Add tomatoes, basil, remaining 1/4 tsp salt, and 1/4 tsp oregano to chicken. Cook to reduce and thicken tomatoes, abt 20 minutes.
  6. 6
    Add olives, peppers, and mushrooms. Cook until the peppers have softened and the chicken is very tender, about 15 minutes.
  7. 7
    Serve over cooked pasta.

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