Alla Chicken Cacciatore
Rich, robust Italian comfort food at its best!
Ingredients
- 4 Chicken thighs, bone-in/skin-on
- 2 Tbsp. Olive Oil
- Salt/Pepper to season chicken
- 2 Lge. Shallots, peeled and rough chopped
- 1 Lge. Green Bell pepper, seeds removed, rough chopped
- 3 Lge. Garlic cloves, peeled, rough chopped
- 1/3 cup Black Olives, pitted good quality Calamata
- 6 sprigs fresh thyme, tied with kitchen string
- 1 tsp. Oregano, dried
- 1/2 tsp. Red pepper flake
- 1 28 oz. Tomatoes, canned
- 2 Tbsp. Tomato paste
- Salt/pepper for overall seasoning of the sauce.
Instructions
- Liberally salt and pepper both sides of chicken thighs. Bring 2 Tbsp. of olive oil to nearly smoking in a heavy bottom skillet. Brown the thighs on both sides and set aside.
- Add the shallots and green pepper to the same pan and cook until the shallots just become translucent; about 5 minutes. Add the garlic and cook another minute.
- Add 1/2 cup red wine to deglaze the pan, stirring up any bits of chicken left in the pan. Simmer for 15 more minutes to start reducing the wine.
- Add the thyme, oregano, red pepper flake.
- Stir in the canned tomatoes with their juices and 2 Tbsp. of tomato paste, and the black olives. Stir well to combine all.
- If the sauce seems too thick, thin it with a little water, chicken stock or more red wine. Taste for seasoning and adjust. Cook the sauce for 30 minutes and then add the browned chicken.
- Cover and cook at a low simmer for another 50 to 60 minutes until the chicken registers 165-170 on a meat thermometer.