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.
Rustic Chicken Carriatore
- 2 Tbsp Grape seed oil Or olive oil
- 12 Chicken Thighs, boneless and skinless
- 1 Red onion, roughly chopped
- 2 Garlic clove, minced
- 1 Cup Sliced cremini or button mushroom
- 1 Cup Sliced Black olives
- 1 Tbsp Dried Rosemary
- 1 Cup Dry red wine I used Black Cellar Cabernet Sauvignon Tempranillo
- 2 Tsp Dried Thyme
- 20 Grape tomatoes, ripe & sliced in half
- 3 Large tomato, chopped I prefer to use ripened-in-the-vine
- 1 Cup Beef broth
- 450 Grams Dried Tagliatelle or another large long noodle I used La Molisana Spaghetti but the ideal pasta to use is fresh or dried Tagliatelle
- Freshly cracked black pepper
- Chopped fresh parsley Optional
- 1 Tbsp unsalted butter
- Wash and clean chicken thighs. Pat dry and salt and pepper both sides. In large frying pan, ideally one with a lid, brown both sides of chicken. To avoid overcrowding, which prevents browning, brown in stages. When all chicken is browned, remove from pan and set aside in a bowl.
- Add 1 Tbsp grape seed oil to pan and sautée onions till soft, about 3 minutes. Then add garlic and cook another 2 minutes.
- Add dried rosemary to onions, rubbing well in between hands to awaken herb. Cook 3 minutes.
- Add sliced mushrooms and cook an additional 3 minutes or until brown, stirring periodically.
- Add sliced onions olives and stir well. Cook 2 minutes then add 1 tsp sea salt. Stir well.
- Raise heat and then add 1 cup red wine, stir well then reduce liquid, aprox 5 minutes.
- Add sliced tomatoes and beef broth and 1 tsp salt. After 5 minutes or when tomatoes are softened transfer to large pot with lid, add chicken to pot with liquid. Cover with lid and let cook 25 minutes.
- In a large heavily salted pot cook pasta according to manufacturer instructions. Drain and gently mix in 1 Tbsp unsalted butter.
- Paddle in liquid from chicken to coat pasta. Portion out pasta and top with chicken and sauce.
- Serve immediately.