Rustic Spring Chicken Cacciatore with Fresh Herbs
This hearty Italian hunter's stew features tender chicken pieces braised in a rich tomato sauce with spring vegetables and aromatic herbs. Perfect for a cozy family dinner with crusty bread to soak up every drop of the delicious sauce.
Ingredients
- 8 bone-in chicken thighs (about 1.2kg)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 200g cremini mushrooms, quartered
- 400g can crushed tomatoes
- 150ml dry white wine
- 120ml chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 100g pitted green olives
- 2 tablespoons capers, drained
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
Season chicken thighs generously with salt and pepper on both sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Brown chicken thighs in batches, about 4 minutes per side, until golden. Set aside on a plate.
Reduce heat to medium. Add onion and bell peppers to the pan, cooking for 5 minutes until softened. Add mushrooms and garlic, cooking for another 3 minutes.
Pour in white wine, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
Stir in crushed tomatoes, chicken stock, tomato paste, oregano, thyme, and bay leaves. Bring to a simmer.
Return chicken thighs to the pan, nestling them into the sauce. Cover and simmer on low heat for 35-40 minutes, until chicken reaches an internal temperature of 75°C when measured with a meat thermometer.
Add olives and capers during the last 10 minutes of cooking. Remove bay leaves.
Taste and adjust seasoning with salt and pepper. Garnish with fresh basil leaves and serve hot.
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