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Ingredient
Chicken Cacciatore
Introduce
Chef :
Taylor Topp ComachoChicken Cacciatore
A hearty and homey meal for any chilly evening. Fall off the bone chicken, a touch of heat. To soak up all the goodness I suggest to serve it with a good quality bread and sop up that sauce. Creamy polenta adds a decadent touch. Have rice soak in all the sauces goodness too. If you can find the garlic stuffed olives, grab them. In my opinion they add so much extra flavor to the dish.
Ingredient
Food ration :
4 peopleCooking time :
2 hours
28 ounces
crushed tomatoes
4 cloves
garlic, chopped
2 tablespoons
tomato paste
28 ounces
chicken broth
2 cups
dry red wine
1/4 cup
fresh parsley, chopped
1 tablespoon
avocado oil
1 teaspoon
salt
2 teaspoons
pepper
1 tablespoon
red pepper flakes
1 tablespoon
thyme
1 tablespoon
parsley
1/4 cup
capers
1/2 cup
garlic stuffed green olives
Cooking instructions
* Step 1
Prep vegetables. Cut leeks lengthwise and rinse off grit. Then rough chop put the stalk to the light green stalk.
* Step 2
To a large Dutch oven, add oil. Heat oil over medium - high heat. Season chicken with some of the salt and pepper. You will season this dish in layers. Add chicken. Cook chicken several minutes on first side then flip. The chicken will release and flip easy once it's ready.
* Step 3
Once both sides are cooked remove chicken and set them aside. In pot, add garlic. Cook 30 seconds then add leeks. Mix and cook a few minutes. Add in spices. Then add paste and cook another couple of minutes. Add in capers and olives
* Step 4
Add in wine and stir. Scrap all the browned bits from bottom of the pan. Cook for around four minutes. Add in crushed tomatoes and broth. Add back all chicken thighs and any juices they released. Lower heat to simmer and cover.
* Step 5
Let simmer stirring occasionally for 1 1/4 hours. Now add 3/4 of parsley and the chopped peppers. Stir, cover and simmer another 45 minutes.
* Step 6
Before serving to taste for any spice adjustments.
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