Chicken Cacciatore is incredibly beautiful for being a rustic kind of one pot dish isn’t it! This is one of those recipes I get a craving for and have to make right away. It’s flavors are unique and rich and so very satisfying! You can serve it like this along some chewy crusty bread or you can dish it up over some creaming polenta, which is the way we usually have it. This hearty recipe is perfect for this time of the year when you want to have something fragrant and comforting bubbling away on the stove top :)

Chicken Cacciatore recipe

THE INGREDIENTS -

2 1/2 lbs chicken thighs - I used boneless skinless
8oz. mushrooms, sliced
1/2 of a red onion, diced
1 red pepper
3 small carrots, sliced
2 garlic cloves, diced or crushed
3/4 cup pitted Kalamata olives
1 cup chicken broth
3/4 cup white wine
1 - 28 oz. can crushed or chopped tomatoes - preferably Italian
Parsley, a few springs of rosemary and thyme
Olive oil
Salt and pepper

Instructions

Heat a heavy cast iron skillet, drizzled with olive oil.
Season chicken with salt and pepper and grill until it reaches a nice golden brown and is easy to turn, brown other side for a few minutes. Remove chicken and set aside.
Add vegetables, garlic, salt and pepper to taste, and sauté for 5 minutes.
Add wine and simmer to let reduce.
Add chicken broth, tomatoes, olives, rosemary and thyme.
Place the chicken back into the pan and let it sink into the juices.
Simmer uncovered on low for 1 1/2 - 2 hours or until chicken easily comes apart.
Garnish with fresh parsley & thyme.
Serve with cooked polenta or warm crusty bread.