Chicken Cacciatore

Yay it’s Thursday! It’s been a long week so far. Anyways, we are taking a break from the baby shower planning for now and we’re going to share with you a simple recipe that you can make on the weekend ahead.

Chicken Cacciatore is a family favourite dish. I don’t always have the time to make it, but this past weekend we had a stormy indoor Sunday so I thought why not. It’s the perfect comfort food dish to have after a long week and on a cloudy hibernating day.

To make Chicken Cacciatore (to serve five people roughly) you will need the following…

16-20 chicken thighs, with bones and skin.

1 can (796ml) of diced tomatoes

Your favorite tomato sauce, we used Classico’s Tomato Basil (or you can make your own)

12-20 sliced white mushrooms

2 tsp. of dried oregano

½ tsp. of dried basil

1 red chopped pepper

1 green chopped pepper

Salt (to taste)

½-1 tsp. of black pepper

3 cloves of garlic

Rice or pasta to serve with the chicken

Start by salting and peppering your chicken. Let it sit for about an hour.

While that’s happening, chop up your peppers and garlic and sauté them in a big pot until a little bit softer but leave some crunch. 

While the peppers are softening, you can slightly cook your chopped up mushrooms in a separate pan and set aside. You want the mushrooms to get a bit darker and softer and to cook some of the liquid out of them.

Add in the seasonings and the diced tomatoes. Stir around and then add in your tomato sauce. Allow your chunky looking sauce to boil and then simmer while you cook your chicken. 

Now it’s time to cook the chicken in batches making sure they get nice and crispy. I cooked them until they were almost fully cooked but you can leave them less cooked and let them finish cooking in the oven. I’m always super worried about under cooked chicken though. I started by cooking them on both sides for 5 minutes and then going back to the original side and cooking for at least 3 more minutes (make sure you don’t burn).

Place the prepared chicken into a couple of Pyrex dishes and cover with the tomato sauce. It’s not meant to be a runny type of sauce; you want it to be thicker over top of the chicken.

Cook further for an hour at 350 degrees.

When it comes out it should be steaming and bubbling.

Serve over rice or pasta. I also made some of my cheese biscuits to go along with it. They are always a hit

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