Cacciatore
This recipe freezes really well for when you need some comfort food in a hurry. If freezing, portion one thigh per container, but cut up the thighs before freezing to aid in defrosting.
This recipe could either be done in a saucepan, or in a dutch oven, where instead of simmering for 30 minutes, place dutch oven in a preheated 180°C oven until the chicken is cooked through.
- 5
- 5 minutes
- 30 minutes
Ingredients
- 5 boneless chicken thighs
- 1 small onion
- 1 small red capsicum
- 1 small green capsicum
- 5 garlic cloves
- 2 tsp olive oil
- 2 x 400g tinned tomatoes
- 1 cup chicken stock, or water
- white flour, for dredging
- 1 bay leaf
- 2 sprigs fresh rosemary, sage, or thyme
Directions
- Pour a layer of flour into a wide, shallow bowl. Dredge each chicken piece in flour and tap off excess.
- Heat oil over medium-high heat until shimmering. Working in batches, add chicken and cook, turning occasionally, until browned all over, about 4 minutes per side. Transfer chicken to a platter as it finishes cooking and set aside.
- Add vegetables and garlic into the pan, scraping off the fond from the bottom of the pan, and sauté for a few minutes.
- Add stock or water to the pot, with tomatoes, herbs, and spices, and bring to a simmer.
- Simmer for 30 minutes on the stove top until the chicken is cooked through and the sauce is thickened.
- Discard herbs and bay leaf, and serve with rice rice or fresh bread.
Adapted from seriouseats.com