Traditionally made with chicken or rabbit, this rustic "hunter's stew" is full of flavor from peppers, onion, and mushrooms. The herbaceous chicken slow cooks to fall-off-the-bone tenderness. This hearty meal will warm your heart, soul, and belly, even on the coldest of nights.
CHICKEN CACCIATORE
SERVES 6
Prep time: 20 minutes; Cook time: 90 minutes
INGREDIENTS
▢ 1 whole chicken, cut into pieces (breasts cut in half)
▢ 2 tbsp Mamma Rose's Herb Blend
▢ 3 tbsp Extra Virgin Olive Oil
▢ 1 onion, diced
▢ 2 carrots, diced
▢ 1 red and 1 yellow bell pepper, diced
▢ 8 oz mushrooms (we use cremini and shiitake), chopped
▢ 5 cloves garlic, minced
▢ 1 cup white wine
▢ 1/2 cup green pitted olives, drained
▢ 1 cup chicken stock
▢ 1 jar Original Passata Sauce
▢ 8 oz cherry tomatoes
DIRECTIONS
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Season the chicken pieces with 1 tbsp herb blend. Heat a heavy skillet over med-high heat. Brown the chicken in batches, using 1 tbsp oil per batch. Remove chicken from pan and set aside.
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Add vegetables, garlic, and remaining seasoning. Sauté for 5 minutes then add the wine and let it reduce.
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Add the remaining ingredients, chicken and reserved juices to the pan. Simmer on low for 1 hour until chicken falls off the bone. Serve with creamy polenta or your favorite Bona Furtuna pasta. Mangiamo!
How did this recipe turn out for you? Let us know in the comments below!
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