who doesn't love a good one pan recipe for dinner? throw all the ingredients into a skillet & let it simmer away until you are ready to eat! this chicken cacciatore is almost that easy. it is so flavourful & full of healthy goodness too. this is one of my favourite italian dishes to make & eat. when i was in university, the italian restaurant downtown made the best chicken cacciatore ever. whenever we wanted to treat ourselves to a meal out, we would go here & you bet i ordered the cacciatore every single time. it reminded me of my grandparents cooking & the simple italian flavours they cooked with.
i like to add a few additional ingredients to my version such as carrots for sweetness & mushrooms for extra heartiness. i also stir in saputo's shredded asiago cheese right before serving, because the cheese gives so much flavour to the dish! i mean honestly, cheese really does make everything better.
so if you are looking for a quick meal to whip up without sacraficing any flavour, this recipe is for you! perfect for a weeknight or weekend dinner, i think everyone will be going back for seconds. i like to serve mine with a fresh baked baguette for dipping, but serving it with a side of pasta is delicious too. enjoy! xo
- 2 pounds chicken thighs, bone in & skin on
- salt & black pepper, to taste
- 1/2 cup all-purpose flour
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, minced
- 1 large red bell pepper, thinly sliced
- 1 medium onion, diced
- 1 medium carrot, peeled & diced
- 1 cup cremini mushrooms, sliced
- 1 tablespoon dried oregano
- 1/2 cup dry white wine
- 3/4 cup low sodium chicken stock,
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons capers
- 1/4 cup kalamata olives, pitted & halved
- 1/2 cup saputo shredded asiago cheeese, plus more for serving
- 1 tablespoon fresh parsley, thyme or oregano, to garnish
- season the chicken thighs with salt & pepper. roll each piece in flour & shake off to remove any excess flour.
- in a large skillet over medium heat add the olive oil. once heated add the chicken pieces to the pan. cook for three minutes on each side, or until golden brown. transfer to a plate & set aside until ready to use.
- in the same skillet add the garlic, pepper, onion, carrot, mushrooms & oregano. season with salt & pepper. cook until the vegetables begin to soften, about 5 minutes.
- add the wine & simmer until the liquid is reduced by half, about 5 minutes.
- add the chicken stock, diced tomatoes, capers & olives. stir until combined.
- add the chicken thighs back to the pan & bring sauce to a simmer.
- turn heat down to medium-low & continue cooking for an additional 25 minutes.
- once chicken is fully cooked, remove from heat & stir in the asiago cheese.
- serve immediately. garnish with fresh herbs & additional asiago cheese.