It’s another frigid day here in Chicago, brutally cold weather with wind chill warnings, school closings and Artic air! You don’t have to convince me to stay inside. It’s definitely a comfort food kind of day, so a nice pot of slow cooked and braised Chicken Cacciatore it is!
Once the initial few steps are done, the browning of the chicken, sautéing your vegetables, deglazing, adding in your tomatoes, you can sit back for a couple of hours and let all the aromas fill your kitchen with comfort and warmth.
Chicken Cacciatore is a classic Italian dish also referred to as hunter’s stew, I make it a few times during the fall when the weather starts to turn and of course winter, and I just realized today that I never posted it on my blog, so here it is!
Carrots, onions, garlic, yellow and red peppers, assorted mushrooms, olives, spices, herbs, tomatoes and wine when slow cooked and reduced makes the most delicious sauce to soak into your chicken and the bonus is, it tastes just as good if not better the next day!
A mixture of crimini and shiitake mushrooms add nice texture and flavor to the sauce as well as oregano, basil, parsley and thyme.
This is rustic food, family style, hearty and oh so satisfying! Boil up some pasta to soak up those juices or a nice creamy polenta.
Maybe some warm crusty bread? Either way I can assure you this dish is amazing and one of my family’s absolute favorites.
Mangia! Mangia!
- 1 whole chicken, bone-in,skin on and each breast cut in half for smaller pieces
- 8oz. mixed mushrooms, like crimini and shiitake
- 1 onion, diced medium
- 1 small yellow and red pepper, diced medium
- 2 small carrots, peeled and sliced
- 5 garlic cloves, shaved
- pitted kalamata olives, a large handful
- 1 cup chicken broth
- 1 cup white wine
- 1 14 oz. can crushed tomatoes
- 1 14 oz. can of tiny whole tomatoes or if not available just whole tomatoes.
- Assorted herbs, parsley, basil, oregano and thyme
- Olive oil
- Salt and pepper
- Season chicken with salt, pepper and sprinkled oregano.
- Heat a heavy cast iron skillet, drizzled with olive oil.
- Place chicken skin side down and do not move it until it reaches a deep golden brown and it's easy to turn, brown other side for a few minutes. Remove chicken and set aside.
- Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes.
- Add wine and let it reduce.
- Add chicken broth and tomatoes.
- Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
- Place the chicken back into the pan and sink into the juices.
- Simmer on low, stove top, for a couple of hours or until chicken falls off the bone. Uncovered.
- Garnish with fresh parsley.
- Serve with cooked pasta, polenta or warm crusty bread.
Oyster mushrooms have a mild earthy flavor with a nice bite, the consistency of a tender Shitake. A little goes a long way when you start slicing them up.
Don’t try and roast them in the oven like I did the first time unless you are on constant vigil, they cook up super fast and before you know it they’ll be all shriveled up. I suggest you saute them in a skillet just until they’re lightly golden brown on each side. The crimini mushrooms can take a roasting in the oven with no problem at all!
Satisfaction Guaranteed!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
