Nutrition Facts
6 servings
6
Chicken Cacciatore Recipe
Today I suggest a dish that comes from Italy - the famous Chicken Cacciatore. It is a slow-cooked dish made with chicken, vegetables, and wine.
Ingredients
60 Flour
1 Pepper
1 Salt
6 Chicken
2 Olive oil
1 Onion
4 cloves Garlic
2 peppers
250 button mushrooms
180 dry white wine
400 tomato pulp
2 Capers
100 black olives
250 chicken broth
1 fresh oregano
1 fresh basil
1 pinch Salt
4 cold water
Directions
1
Prepare all the ingredients. Peel and chop the onion and garlic. Wash and seed the bell peppers and cut them into strips. Slice the mushrooms.
2
Mix the flour, salt, and white pepper. Coat the chicken thighs well with this mixture. Set aside the remaining flour.
3
Heat a skillet with olive oil. Add the chicken thighs and brown them for a few minutes on all sides. Remove them and place them on a plate. Repeat with the remaining chicken. I cooked my thighs in two batches.
4
In the skillet, add the onion, garlic, and sliced bell peppers and cook for 2 minutes, stirring.
5
Add the mushrooms. Stir and cook for another 3 minutes.
6
Deglaze with wine and let cook for 2 minutes.
7
Add the tomato pulp, capers, olives (whole or chopped), chicken broth, oregano, and chopped basil, and mix. Salt if necessary.
8
Add the chicken thighs, cover, and cook over medium heat for 40 minutes or until the chicken is fully cooked.
9
Mix the remaining flour with 3-4 tablespoons of cold water until a smooth, lump-free dough is obtained. Pour this mixture over the chicken and stir well to incorporate. Allow to cook for another 5 minutes.
10
To finish, serve immediately, sprinkled with finely chopped fresh basil (with pasta for me). You can find the detailed recipe on my blog, as well as plenty of other delicious recipes.
Ingredients
Ingredients
60 Flour
1 Pepper
1 Salt
6 Chicken
2 Olive oil
1 Onion
4 cloves Garlic
2 peppers
250 button mushrooms
180 dry white wine
400 tomato pulp
2 Capers
100 black olives
250 chicken broth
1 fresh oregano
1 fresh basil
1 pinch Salt
4 cold water
Directions
Directions
1
Prepare all the ingredients. Peel and chop the onion and garlic. Wash and seed the bell peppers and cut them into strips. Slice the mushrooms.
2
Mix the flour, salt, and white pepper. Coat the chicken thighs well with this mixture. Set aside the remaining flour.
3
Heat a skillet with olive oil. Add the chicken thighs and brown them for a few minutes on all sides. Remove them and place them on a plate. Repeat with the remaining chicken. I cooked my thighs in two batches.
4
In the skillet, add the onion, garlic, and sliced bell peppers and cook for 2 minutes, stirring.
5
Add the mushrooms. Stir and cook for another 3 minutes.
6
Deglaze with wine and let cook for 2 minutes.
7
Add the tomato pulp, capers, olives (whole or chopped), chicken broth, oregano, and chopped basil, and mix. Salt if necessary.
8
Add the chicken thighs, cover, and cook over medium heat for 40 minutes or until the chicken is fully cooked.
9
Mix the remaining flour with 3-4 tablespoons of cold water until a smooth, lump-free dough is obtained. Pour this mixture over the chicken and stir well to incorporate. Allow to cook for another 5 minutes.
10
To finish, serve immediately, sprinkled with finely chopped fresh basil (with pasta for me). You can find the detailed recipe on my blog, as well as plenty of other delicious recipes.
Notes
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TH 
EN