Yesterday was a lazy Sunday and how perfect that I had a pot of Chicken Cacciatorre in the fridge so we could have a home cooked meal without cooking. I promised my Instagram followers that I would post this recipe and here it is:
1 Whole Chicken, cut up 5 Garlic cloves, sliced
4 Chicken Thighs 2 28 oz. cans Crushed Tomatoes
2 large Onions, sliced 1 28 oz. can Whole Tomatoes
3 Sweet Bell Peppers, sliced Pinch of Red Pepper Flakes
1 Poblano Pepper, sliced 2 Tbsps. Herbs de Provence
1 8 oz. package Mushrooms, sliced 2 Tbsps. Dried Oregano
Lightly drizzle the chicken pieces on both sides with olive oil and liberally season with salt and pepper. Heat 2 Tbsps. of olive oil in a heavy bottomed pan until hot. Sauté the chicken pieces in batches until golden brown. Remove and set aside.
Sauté the onions until just beginning to soften. Add the peppers and mushrooms and continue to sauté until the peppers just begin to soften. Add the garlic and stir for one minute.
Stir in the tomatoes, red pepper flakes and herbs. Add water to the tomato cans and swirl to get all the puree off the sides and add the tomato-water to the pot. Season to taste with salt and pepper.
Add the chicken back into the pan, making sure all the pieces are submerged. Bring to a boil, reduce the heat to a simmer, and cover the pot. Simmer gently for 30 minutes.
Serve by removing the desired pieces of chicken and liberally surrounding with sauce and vegetables. Have plenty of crusty bread on hand to mop up the juices. Some people serve this over pasta.
Choose the pieces of chicken that your family likes so everyone can have their favorite. I purchase the Cento brand of tomatoes, but any brand that includes San Marzano tomatoes will be delicious.
By the way, this piece was too big for me to eat last night, so guess what I'm having for breakfast? Yum, I can't wait!