June 2020

Chicken Cacciatori

Paired with Great Frogs Powatinika

Chicken Caccitori is a classic Italian dish. rich rustic tomatos simmered then baked. Chicken so tended juicyr the meat falls from the bone. This is the epitome of Italian cuisine. Simply mouthwatering!

Wine chosen is Great Frogs Powatinika with its full body and velvety finish it offers a lovely balance. Powatinika paired with Chicken Caccitori bring out the best in each other!

INGREDIENTS

3 tablespoons olive oil, divided

6 bone-in skinless chicken thighs

Salt and pepper, to season

1 medium onion, diced

2 tablespoons minced garlic, (or 6 cloves)

1 small yellow bell pepper, diced

1 small red bell pepper, diced

1 large carrot, peeled and sliced

8 oz mushrooms, sliced

1/2 cup pitted green olives

8 sprigs thyme

2 tablespoons each freshly chopped parsley and basil plus more to garnish

1 teaspoon dried oregano

150 ml red wine

28 oz crushed tomatoes

2 tablespoons tomato paste

7 oz Roma tomatoes, halved

1/2 teaspoon red pepper flakes

INSTRUCTIONS

Season chicken with salt and pepper.

Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.

Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.

FOR STOVE TOP:

Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately. Although this option will work and be delicious, the preferred, is using the oven method. roasting in the oven gives the more rustic flavor, much more robust.

FOR THE OVEN:

As mentioned above, placing the ingredients in the skillet on the stove top and placing in the oven for final roasting adds a more rustic flavor. for some dishes, time in the oven just cannot be substituted for the stovetop.

Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.

NOTES : This delicious recipe is a slight adaption to cafedelite.com

I hope you all enjoy this dish as much as we did!!