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PrintCacciatore Chicken (Hunter's Chicken Stew)
This dish is packed full of Mediterranean flavours and uses tender juicy chicken thighs making it the perfect comfort food to enjoy on cold winter days.
![[+]](/images/uploads/recipes/2012/Dec/06/829_view.jpg)
Cacciatore Chicken (Hunter's Chicken Stew)
0.5 oz
dried mushrooms (porcinis or chanterelles)
14 g
1 cup
red wine
250 mL
1/3 cup
all-purpose flour
75 mL
8
boneless chicken thighs, cut in half
8
3 Tbsp
olive oil
45 mL
1
onion(s), minced
1
2
red pepper(s), (or other colours)
2
3 cloves
garlic, chopped
3 cloves
10-13
Italian-style tomatoes, peeled, seeded and diced
10-13
or
1 can
canned diced tomatoes
796 mL
1/3 cup
parsley, fresh, chopped
75 mL
2 Tbsp
rosemary, fresh, chopped
30 mL
2 Tbsp
thyme, fresh, chopped
30 mL
1 cup
mixed olives
250 mL
1/4 cup
capers, rinsed
60 mL
salt, to taste
pepper, freshly ground, to taste
Preparation
Serves 4
Cook time :
20 min
|
Preparation time :
15 min
Cacciatore Chicken (Hunter's Chicken Stew)
1
Soak dried mushrooms in red wine to rehydrate. Coat chicken with flour.
2
In a large frying pan, heat 2 tablespoons (30 mL) oil and brown chicken on each side for 2 to 3 minutes. Set aside.
3
In the same pan, add the rest of the oil and sauté onion and peppers for 3 to 4 minutes.
4
Place wine-soaked mushrooms, chicken, onions, peppers, garlic, tomatoes, parsley, rosemary and thyme in a large pot and bring to a boil.
5
Cover and simmer on low heat for 20 minutes, until juices run clear or the internal temperature reaches 77ºC (170ºF).
6
Before serving, add olives and capers and adjust seasoning. Serve on hot polenta.
