This recipe for chicken cacciatore is extremely healthy—lots of fresh vegetables in a simmering wine sauce. No cream involved! The chicken is incredibly moist, oh my goodness. My mouth is watering just looking at the picture!
I remember I made this while Charlie was working on my friend Emelinda’s car. Sadly, he couldn’t have any of the meal while he was working because he was in the middle of switching out the alternator. Changing out that part can be extremely difficult, depending on the car, and her car was apparently one of the most challenging he’s ever ran into. I could see the pain in his eyes when he’d come inside for a drink and smell the food…but when he tried the leftovers the next day, he definitely loved it.
The trick is to let everything simmer a little longer than you might think—you want that chicken to just fall off the fork. I like serving it over pasta, but you could probably just serve it as is! Usually this is made with mushrooms, but sadly Charlie is allergic. With or without, it’s so worth it to make, especially for your tastebuds.
YIELD: 4-5 servings
TIME: 1 hour 30 minutes
6-8 bonless chicken thighs, seasoned well with salt and pepper (you can also use bone in thighs—up to you!)
2 Tbsp butter
2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
28 oz can diced tomatoes with juices
2/3 cup white wine
8 oz sliced mushrooms
1/3 cup flat-leaf parsley, chopped
In a Dutch oven over medium heat, heat butter and olive oil together until butter is melted. Add the chicken pieces and cook until nice and browned, about 5 minutes per side. Add the onions and garlic, cooking until the onions are tender, another 3-5 minutes. Add the carrots and celery, followed by the tomatoes and wine. Bring to a simmer, lower heat and cover, simmering for 30 minutes. Remove the lid and stir in the mushrooms. Cover and simmer another 15 minutes. Check for seasoning and add salt and pepper as needed. Stir in half the parsley. Serve over angel hair pasta with a sprinkle of the reserved parsley.
Hope y’all enjoy!