Chicken Cacciatore

INGREDIENTS

• 900g Chicken Thigh
• 3 tbsp Olive Oil
• 1 Onion
• 3 cloves Garlic
• 600g Tomato
• 1 Red Bell Pepper
• 1 tsp Dried Oregano
• 1 Bay Leaf
• 120ml Red Wine
• 240ml Chicken Stock
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 tbsp Parsley

STEPS

1. 1

   Pat 900g of chicken thigh dry with paper towels and season with 1 tsp of salt and 0.5 tsp of black pepper. Keep the raw chicken separate from other ingredients and wash your hands and utensils after handling it.

2. 2

   Heat 3 tbsp of olive oil in a heavy casserole over medium-high heat. Add the chicken skin-side down if skin is present, and brown for 5 minutes. Turn and brown the other side for 4 minutes, until deeply golden. Transfer the chicken to a clean plate.

   ⏱ 9 min

3. 3

   Reduce the heat to medium. Add 1 onion (finely chopped) and 1 red bell pepper (sliced) to the casserole and cook for 6 minutes, stirring, until softened. Add 3 cloves of garlic (minced) and 1 tsp of dried oregano, then cook for 1 minute until fragrant.

   ⏱ 7 min

4. 4

   Pour in 120ml of red wine and scrape up the browned bits. Simmer for 3 minutes, until reduced by about half.

   ⏱ 3 min

5. 5

   Add 600g of tomato (chopped), 240ml of chicken stock, and 1 bay leaf. Return the browned chicken and any juices to the casserole. Bring the sauce to a gentle simmer.

6. 6

   Cover and simmer gently for 35 minutes, turning the chicken once halfway through, until the sauce is thickened and the chicken is tender. The chicken must be fully cooked, with clear juices and no pink at the thickest part. Confirm with a thermometer if available, measuring at the thickest part away from bone, and ensure it reaches 75°C for 30 seconds.

   ⏱ 35 min

7. 7

   Remove the bay leaf. Stir in 4 tbsp of parsley (chopped), taste, and adjust seasoning with additional salt or pepper only if needed. Rest the cacciatore for 5 minutes before serving.

   ⏱ 5 min