Chicken With Cacciatore Sauce Recipe

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Chicken With Cacciatore Sauce

Lana Bade

By
@Sunflowercooks

This is SO good,a little extra work than most of my receipes I post,but SO worth it.Great for SPECIAL occasions!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
10 Min
Cook:
40 Min

Ingredients

8
bone-in,skin-on,chicken thighs(about 2 1/2 pounds)
kosher salt and freshly ground black pepper
3 slice
bacon,chopped
1/4 medium
onion
4 oz
cremini mushrooms {2 cups}
1 tsp
fresh rosemary leaves
1 Tbsp
extra-virgen olive oil
1 can(s)
28 ounce size whole san marzano tomatoes

1/4 CUP OF DRY RED WINE

1/3 c
pitted nioise or kalamata olives,plus add one tbsp. brine from olives

Step-By-Step

1Position a rack in the upper third of your oven and preheat to 475 degrees

2pat the chicken dry and season with salt and pepper,place skin side up in a shallow baking pan and roast until the skins are golden brownand the chicken is cooked through about 35 minutes

3meanwhile,pulse the bacon,onion,mushrooms,and the rosemary in a food processor until finely chopped.

4heat the olive oil in a large skillet over medium-high heat,add the vegetable mixture and 1/4 tsp. of salt,cover and cook,stirring occassionally,until softened about 8 minutes.

5puree the tomatoes in the food processor

6add the wine to the skillet and boil,uncovered until almost completely reduced 2-3 minutes

7Add the pured tomatoes and return to a boil,reduce heat partially cover,and simmer,stirring occasionally,until slightly thickened,about 20 minutes

8stir in the olives and olive brine and season with salt and pepper to taste.

9Serve the chicken with the sauce

10Can be served with pasta,rice,or potatoes.Can use chicken breasts but cook well.

11This tastes very gourmet but is not exspensive to make.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian