So what’s the difference between this dish and my Chicken Cacciatore?
Well this one cooks a little faster, uses fresh ripe tomatoes instead of sauce and boneless skinless chicken thighs instead of the thigh and leg cut.
The sauce is a little sweeter from the grape tomatoes and a little brighter in colour. It’s a touch spicy from the black pepper, but you can omit that if desired.
I finish cooking the dish in my cast-iron Dutch oven, which if you follow my blog you’ll notice I use a lot. The even heat distribution along with the thighs being boneless allows this dish to cook faster.
I love the combination of flavours here. The richness from the red wine, red onions and herbs is tempered by the black olives and mushrooms. The grape tomatoes add a sweetness to the sauce and the ripe on-the-vine tomatoes give a great sauce when cooked down.
A little bit of heat from the black pepper is really nice. It’s not overwhelming and can be omitted if you avoid heat at all cost. Otherwise, give it a try!
Whatever sauce you have left over will be ideal to pair with potato gnocchi. Its divine!!
This dish has a few steps to it, but challenge yourself. I think you’ll be impressed with how great you can cook. Put on your favourite tunes, pour yourself your favourite drink and after a deep breath…..begin.