Southern CHICKEN CACCIATORE
Serves 6
This recipe for chicken cacciatore is from southern Italy and uses tomatoes. This is the version most commonly served in the United States.
1 (3- to 4-pound) chicken, cut into 8 pieces
1 teaspoon dried oregano
Sea salt
Freshly ground black pepper
¼ cup olive oil
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 small carrots, peeled and sliced
5 garlic cloves, minced
½ teaspoon dried rosemary or 1 tablespoon fresh rosemary
½ teaspoon dried thyme or 1 tablespoon fresh thyme
1 cup dry red wine
1 cup chicken stock or canned broth
1 (28-ounce) can crushed San Marzano tomatoes
1 pound assorted mushrooms, sliced
1 cup pitted Kalamata olives
⅓ cup chopped fresh flat-leaf parsley
Preheat the oven to 375°F.
Season the chicken pieces with the oregano and salt and pepper to taste.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken, in batches if necessary, and cook until lightly browned on all sides, about 5 minutes. Transfer the chicken to a plate.
Add the bell peppers, carrots, garlic, rosemary, and thyme to the oil remaining in the Dutch oven and sauté for 5 minutes. Add the wine and reduce it for 5 minutes.
Add the chicken stock and tomatoes. Season with salt and pepper to taste.
Return the chicken to the Dutch oven and cover with the sauce. Bring to a simmer. Cover the Dutch oven. Transfer it to the oven and cook for 50 minutes. Remove the lid and add the mushrooms. Cook, uncovered, until the sauce has thickened and the chicken is falling off the bone, about 20 minutes.
Garnish with the olives and parsley.