Chicken Cacciatore

Chicken cacciatore on mashed potato
I find that this chicken dish tastes best on mashed potatoes.

So I learned to make this in Belize.  I was bored with my repertoire and needed to add some variety. But because of lack of ingredients I was limited to just how “exotic” I could get on that small tropical island.  I was flipping through my cookbooks which I shipped down to Belize but couldn’t find something that didn’t have at least one ingredient that I could’t find.

Somewhere along the line I came across Fabio Viviani. He was doing a series on Yahoo called Chow Ciao. I love his recipes because they are so easy to follow, delicious and authentic.

This dish is great because it cooks in one large skillet or dutch oven. I love to use my cast iron dutch oven but you can use any large skillet with a lid.

This recipe is best with fresh rosemary and thyme but I couldn’t always find those herbs fresh in Belize so I adapted it to using mostly dried. A full bodied red wine is recommended but I have used a Pinot Noir (my favourite wine) and although it is milder my husband really prefers it to the bolder red wine.

 

The flavours of black olives, red onion and mushrooms really compliment each other well. A bold red wine goes great with this dish.

Whatever sauce is left-over keep it for other pasta dishes. It freezes really well in case you don’t want to use it right away. I love this sauce with gnocchi. Keep your opens open for my post of making gnocchi paired with this sauce. You’ll love it!!!

Print Recipe
Chicken Cacciatore
A wonderful recipe adapted from Fabio Viviani's original recipe.
finished meal
Course Main Dish
Cuisine Italian
Prep Time 40 Minutes
Cook Time 1 Hours
Servings
People
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 40 Minutes
Cook Time 1 Hours
Servings
People
Ingredients
finished meal
Instructions
  1. Assembled ingredients
  2. Heat 2 tbsp of vegetable or grapeseed oil in large skillet or dutch oven. Add onions and cook for 5 minutes.
  3. Add minced garlic and cook for 3 minutes.
  4. Add mushrooms and cook for 5 minutes. When cooked remove from pan.
  5. Add 1 tbsp more of oil if needed. Add chicken skin side down and brown. Flip and cook other side till brown.
  6. Remove chicken from pan. Add broth and bring to high simmer to remove particles. Add rosemary and cook for 2 minutes or until fragrant. I do this to help rosemary soften up.
  7. Add wine and tomato sauce and let reduce about half. Then add olives, thyme, black olives, mushrooms and onions. Stir well and add salt and pepper to taste.
  8. Then add chicken back to pan. Cook covered for aprox 45 minutes.
  9. Serve with mashed potatoes & top with parm cheese and parsley.
    finished meal
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