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Pollo alla cacciatorra

  • Kaelin
  • Jun 11, 2020
  • 2 min read

Or just chicken cacciatore, I thought I'd mix it up.



 
 



Cumin and coriander is an amazing combination. My Dad hates cumin, but he loved this dish. I've never cooked with bone-in skin-on chicken before, but although preparing these felt slightly more medieval it wasn't more difficult at all.














Ingredients
2 tablespoons olive oil
8 boneless skinless chicken thighs
1 medium yellow onion, diced
8 cloves garlic, minced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 large carrot, peeled and sliced
10 oz (300g) mushrooms, sliced
1/2 cup pitted green or black olives
8 sprigs thyme
2 tablespoons each freshly chopped parsley and basil plus more to garnish
2 teaspoon dried oregano, divided
1/2 cup red wine
28 oz (820g) can crushed tomatoes
2 tablespoons tomato paste
1/2-1 teaspoon red pepper flakes

 

First...

Preheat oven to 375.

Season chicken with 2 tsp oregano, salt and pepper. 

Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 4-5 minutes each side. Remove from skillet and set aside.


Then...

Add the diced onion to the pan and sauté 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.


Then...

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, and chill flakes.

Season with salt and pepper to your tastes.


Then...

Transfer the skillet, covered, to the oven and cook for 20 minutes.

Remove the lid, add in the olives and cook for an additional 10 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.

Top with more parsley and basil, serve immediately.


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