I hadn’t made this recipe in years and then when I thought about it, I couldn’t find my original recipe! I remembered the ingredients though, so I was able to recreate it and it tastes perfect.
It is a super healthy entree to serve because it is full of vegetables and chicken.
My Mom used to make this Chicken Cacciatore and I realized when I was looking at some other recipes for the same dish- she had a couple of different ingredients in hers that I think really make it exceptional. I didn’t see any other recipes that had peperoncini peppers and I don’t think any had black olives either.
The peperoncinis (there are only 8 in the recipe) add a little bit of brightness and interest and the olives contribute some nice flavor too.
I used Mezzetta brand peperoncinis- they had just the right amount of heat in them and it dissipated nicely throughout the Cacciatore.
The other vegies that are in the Cacciatore are onions, garlic, mushrooms, tomatoes and roasted red bell pepper.
I used whole chicken thighs that I had removed most of the fat from. I left the bones and the skin for flavor and then removed the skin when the Cacciatore was done cooking. For ease of serving and eating, you might want to remove the meat from the bones when it is done cooking and discard the bones. It will be easier to eat that way.
When I first made the Cacciatore this time I wasn’t sure if it was right to have roasted red bell pepper in it, so I left it out until I tasted it and something was not quite right. I added the bell pepper and that is what was missing- yay!
This Cacciatore would be great served over pasta of some kind (gluten free for me!) or rice. I didn’t want the carbos so I just served it in my big shallow soup bowls and it was great.
Chicken Cacciatore also freezes great so you can enjoy it anytime!
I shared this recipe with Potluck Sunday at Mommy’s Kitchen, Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairy Tale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Hearth And Soul Hop at A Moderate Life, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Tuesday Night Supper Club at Fudge Ripple, Real Food Wednesday at Kelly The Kitchen Kop, Full Plate Thursdays at Miz Helen’s Country Cottage, Frugal Food Thursday at Frugal Follies, Finer Things Friday at The Finer Things In Life, Fat Camp Friday at Mangoes And Chutney, This Weeks Cravings at Mom’s Crazy Cooking
In a large soup pot (I used an 8 quart size) heat 1 Tblsp olive oil.
Brown 4 pounds chicken thighs with bones and skin in 2 or 3 batches on medium high heat, about 10 minutes per batch. Remove the visible fat first. Sprinkle chicken with salt and pepper while it is browning.
Remove browned chicken thighs to a plate and discard all of the chicken fat except for about a Tblsp between batches and also before the vegies are added.
Add onions and garlic to soup pot and saute 3-4 minutes until slightly limp, stirring occasionally.
3 cups onion, chopped
3 Tblsp garlic, thinly sliced
When onions and garlic have softened a little, deglaze the pan with:
1 cup red wine (I used a nice zinfandel)
Cook down until the wine is almost gone then add the tomatoes and peperoncini:
3 cups chopped roma tomatoes (leave skin on)
8 peperoncini peppers, whole (I used Mezzetta)
Scrape up browned bits and add chicken stock.
3 cups chicken stock
Cover and cook for a few minutes then add the chicken back in and the rest of the ingredients.
1 pound white mushrooms, sliced
a 3″ long piece of fresh rosemary
1/4 cup packed fresh basil, thinly sliced
1/2 cup black olives, sliced
1/2 cup roasted red bell pepper, chopped (skin removed) (I roast mine whole in the oven on broil on top of a piece of foil. Turn the peppers 1/4 turn with tongs and repeat until lightly charred all over then place in a plastic vegie bag to sweat for 10 minutes then peel skin off and remove seeds and stem)
Cover and cook on low for about 30 minutes until the flavors have matured together.
Remove the skin from the chicken and any bits of fat that are underneath.
If it is easier, you can remove the chicken meat from the bones and add it back into the Cacciatore before serving.
This will taste great the first night, but it will be even better the 2nd night!
Serve either in shallow bowls by itself, or on top of pasta or rice.
Grate some Reggiano cheese over each serving and sprinkle with a little bit of finely chopped parsley.