Chicken Cacciatore Stew

About This Recipe:

I don’t often crave protein, but this chicken cacciatore stew is a meaty dish that I actually love. There is so much going on in this dish that the chicken is really just the vehicle for everything else. The sauce has a really rich flavor from the mushrooms and red wine, and the olives and capers provide bursts of brine-y saltiness. I like to serve this with rice pilaf (and make extra for leftovers the next day!)


Ingredients (4 servings)

-1.5 lbs boneless chicken thighs
-1 small onion, finely diced
-8 oz mushrooms, sliced
-4 garlic cloves, minced
-1 tsp dried oregano
-½ cup red wine
-28 oz crushed tomatoes
-1 cup chicken broth
-1/4 cup kalamata olives
-1 tbl capers
-¼ cup fresh parsley, chopped
-Olive oil
-Salt & pepper

Instructions (1 hour)

1. In a Dutch oven over medium high heat, add 2 tbls of olive oil and sear the chicken thighs for 5 minutes per side. Season with salt and pepper, and transfer to a dish.
2. Add the onion and mushrooms, and sauté for 5 minutes until slightly browned. Then stir in the garlic and oregano, and cook for another 1-2 minutes until fragrant.
3. Pour in the red wine and reduce by half on high heat for about 4-5 minutes. Add in the crushed tomatoes and chicken broth, and simmer covered over medium heat for 10 minutes.
4. Place the chicken back into the pot and continue simmering for 15 minutes to fully cook the chicken. Season with salt and pepper, and sprinkle the olives, capers, and parsley on top.

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