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 (4-6 servings)
-3 lbs chicken thighs (bone in, skin on)
-8 oz baby bella mushrooms, sliced
-4 garlic cloves, minced
-1 tsp dried oregano
-1/2 cup red wine (Cabernet Sauvignon)
-14 oz crushed tomatoes
-1/2 cup chicken broth
-1/2 cup kalamata olives
-2 tbls capers
-1/4 cup fresh parsley, chopped
-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. The chicken will finish cooking later in the stew.
2. Add in the mushrooms, and sauté for 3 minutes until slightly browned. Then stir in the garlic and oregano, and cook for another 1-2 minutes.
3. Pour in the red wine and reduce by half on high heat (about 4-5 minutes.) Add in the crushed tomatoes and chicken broth, and add the chicken back to the pot.
4. Bring to a boil and then simmer on low heat for 15 minutes to fully cook the chicken. Season with salt and pepper, and sprinkle the olives, capers, and parsley on top.