Chicken Cacciatora

Juicy chicken stewed in a rich sauce of tomatoes, olives, herbs, and red wine. A comforting classic.

Ingredients

• 8 pieces Chicken thighs (skin-on, bone-in)
• 1 tablespoons Extra virgin olive oil
• 1 medium Yellow onion
• 4 medium Carrots
• 4 stalks Celery stalks
• 4 cloves Garlic
• 800 grams Crushed peeled tomatoes
• 200 ml Dry red wine
• 100 grams Kalamata olives (pitted)
• 4 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley (for garnish), al gusto

Directions

1. Prepare a 'soffritto' by finely chopping the onion, carrot, and celery. Thinly slice the garlic cloves.
2. Season the chicken thighs with sea salt and freshly ground black pepper.
3. Heat extra virgin olive oil in a heavy-bottomed pot over medium-high heat. Sear the chicken thighs until evenly browned and the skin is crisp. Remove and set aside.
4. In the same pot, sauté the 'soffritto' over medium heat until tender and translucent, about 8-10 minutes. Add the garlic and cook for 1 minute more until fragrant.
5. Deglaze with dry red wine, scraping the bottom to incorporate the browned bits. Reduce by half.
6. Add the crushed peeled tomatoes, Kalamata olives, rosemary, and thyme. Stir to combine.
7. Return the chicken thighs to the pot, partially submerging them in the sauce. Bring to a simmer.
8. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is tender. Stir occasionally to prevent sticking.
9. Remove the herb sprigs. Adjust seasoning. Serve garnished with fresh parsley.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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