Chicken Cacciatore

Chicken Cacciatore

Tender chicken simmered with fire-roasted tomatoes, peppers, mushrooms, and olives

Introduction

Chicken Cacciatore is a rustic Italian classic that brings bold flavors and comforting aromas to your kitchen. Juicy chicken thighs are braised in a rich tomato sauce with fire-roasted tomatoes, bell peppers, mushrooms, pearl onions, and briny olives. Served over a bed of tender orzo pasta, this dish is perfect for a cozy dinner or a special weekend meal. Pair with a dark Malbec for a full-bodied experience, and enjoy a dish that’s hearty, satisfying, and full of Mediterranean flair.

Ingredients

• 1 tablespoon olive oil, divided (15 ml / 0.5 oz)
• 1 cup orzo pasta, rinsed (160 g / 5.6 oz)
• 1/2 cup all-purpose flour (60 g / 2.1 oz)
• 3–4 bone-in, skin-on chicken thighs (can substitute boneless skinless thighs or breasts)
• 1 1/2 cups thinly sliced bell peppers (red preferred) (150 g / 5.3 oz)
• 1/2 cup thinly sliced onion (60 g / 2 oz)
• 1 cup sliced mushrooms (70 g / 2.5 oz)
• 2 teaspoons garlic, minced (6 g / 0.2 oz)
• 1/2 cup Kalamata olives, pitted and halved (75 g / 2.6 oz)
• 1 cup pearl onions, frozen (150 g / 5.3 oz)
• 1/2 cup white wine (120 ml / 4 oz)
• 1 1/2 cups low sodium chicken broth (360 ml / 12 oz)
• 15 oz can fire-roasted tomatoes, do not drain (425 g / 15 oz)
• 8 oz can tomato sauce (225 g / 8 oz)
• 2 tablespoons tomato paste (30 g / 1 oz)
• 1/2 teaspoon dried oregano (1 g / 0.03 oz)
• 1/2 teaspoon dried thyme (1 g / 0.03 oz)
• Salt and pepper to taste
• 2 tablespoons capers (optional) (20 g / 0.7 oz)
• 2 tablespoons chopped parsley (8 g / 0.3 oz)
• Sprigs of fresh thyme, for garnish

Instructions