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Old World Chicken Cacciatore

This is an amazing recipe that I adapted for a few I saw online and in magazines.  It makes a rich tomato-based sauce with the tender fall of the bone chicken that will make your dinner guests or family asking for it often.  Plus, it is super easy to make.

3 tablespoons olive oil, divided
6 bone-in skinless chicken thighs (you can use boneless or breasts, but the flavor will not be as rich)
Salt and pepper, to season
1 large onion, diced
2 tablespoons minced garlic which is about 5 cloves/toes
1 small yellow bell pepper, diced in rather large pieces
1 small red bell pepper, diced in rather large pieces
1 large carrot, peeled and sliced
10 oz (300g) mushrooms, sliced
1/2 cup pitted black olives
2 tablespoons each freshly chopped parsley and basil plus more to garnish
1 teaspoon dried oregano
2 sprigs of thyme
150 ml red wine (if you don’t like to cook with wine, use 2/3 cup chicken broth with ½ tablespoon of red wine vinegar
1 16 ounce can diced tomatoes
2 tablespoons tomato paste
3 medium Roma tomatoes, diced
1/2 teaspoon red pepper flakes

Season chicken with salt and pepper.
Heat 2 tablespoons oil in a large skillet that has a lid.  Sear chicken over medium heat on both sides until golden, about 4-5 minutes each side. Remove from skillet and set aside.
Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
Add crushed tomatoes, tomato paste, Roma tomatoes and red pepper  flakes. Season with more salt and pepper to your tastes.
Allow tomato and vegetables to come to a light boil.  Return chicken to skillet and cover with sauce.  Continue to boil for about 3 minutes and then cover and reduce heat to simmer.
Cook 45 minutes to 3 hours—the longer the cook time; the richer the flavor.
Add black olives and cook 10 more minutes.
Serve over pasta, rice, potatoes or as is with sides of crusty bread.


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