chicken cacciatore

  • Prep Time Icon Prep Time: 30
  • Cook Time Icon Cook Time: 40
  • Yields Icon 4 servings
Divider Icon
Divider Icon
Divider Icon

profile: rich & hearty. sweet bell pepper offsets the saltiness of the anchovies & olives while the Sunday Sauce add depth.

notes: easily add other vegetables or beans like fresh corn, artichoke hearts, or white beans.

uses: add over creamy polenta or rice. as always serve with crusty garlic bread to "scarpetta" the sauce off the plate.

Directions

  1. preheat oven to 350 degrees
  2. is an oven-safe skillet over medium heat, heat 1 T of olive oil & brown chicken thighs until cooked through. remove & set aside
  3. in same skillet add onion/carrot/celery and cook for 3-5 mins until soft. add garlic/red bell pepper/bay leaves/crushed red pepper/salt to taste. sauté for another 3 mins until soft.
  4. add white wine & scrape any bits off the bottom of the pan.
  5. add the Sunday Sauce original 76 and stir until incorporated.
  6. transfer the pan into preheated oven, and cook for 30 mins. add the olives about 20 mins into the cooking.
  7. remove, top with chopped parsley & serve with crusty bread