Chicken Cacciatore – slow cooked chicken with tomatoes, olives and peppers into fall-off-the-bone perfection.
What’s up with all the savory recipes, you may ask. There is simple explanation: I am gearing up for my annual Valentine’s Day celebration event and leaving all the chocolate for it. 🙂 Besides, I am having fun with savory dishes and all the vibrant colors that come with them.
I was super excited to receive the copy of Andrew Schloss’ “Cooking Slow” cookbook. I love my slow cooker and the convenience of dishes that taste like you spent the whole day over the stove but in fact, you just did a little prep work and it all simmered away until dinner time. But the book is not about throwing the ingredients into the cooker and pressing a few buttons. It explains the art of slow cooking, gathering the perfect combination of ingredients and using your oven as a slow cooking tool, which was sort of a revelation for me.
This Chicken Cacciatore is a very easy dish that perfectly falls into the comfort food category. It’s also one of those dishes that cook by them self. Almost. There is a little bit of prep work required but the oven set to low temperature (or a slow cooker) does the rest.
It was a HUGE hit! My Hubby loved it and so did the kiddos. The only changes I made was skipping the anchovies paste and adding about 1/2 of a cup of chopped bell peppers, just because I had some on hand and they were asking to be used. It was such a comforting meal, perfect for those chilly days we are having right now.
The chicken gets a nice sear on a pan right before being thrown into the oven for slow-cooking. It mingles with the flavors of veggies and cooks to perfection, as in fall-off-the-bone perfection.
- 1/3 c all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Italian seasoning
- 4 lbs bone-in skinless chicken pieces (legs, thighs, breast halves)
- 2 Tbsp olive oil
- 1 yellow onion chopped
- 8 oz white mushrooms sliced
- 2 cloves garlic minced
- 1 c dry white wine
- 1 c chicken broth
- one 15oz. can diced tomatoes with juice
- 1 Tbsp anchovy paste I skipped it
- chopped fresh parsley
- 1/2 c chopped bell peppers optional
Preheat the oven to 200 degrees F.
In a 13" x 9" baking pan, mix flour, salt, pepper and Italian seasoning.
Toss the chicken in the seasoned flour to coat. Set aside.
In a Dutch oven, pour enough oil to coat the bottom. Set it over medium-high heat. Heat till oil is shimmering hot. Without crowding the pot, add chicken pieces to the pot and cook until browned nicely on all sides.
Place the browned chicken on a plate and set aside. Do not discard the remaining flour mixture.
Add more oil to the Dutch oven, if needed. Add onion and mushrooms (and peppers if using) and saute until the vegetables soften, about 5 minutes.
Add garlic and cook 30 more seconds
Add the remaining flour and stir until it dissolves into the oil. Cook, stirring constantly until the flour is browned, about 2 minutes.
Add wine and bring it to a boil.
Add chicken broth and tomatoes and stir. Return to a simmer.
Return the chicken to the pot along with any juices on the plate. Cover and place in the oven.
Cook until the chicken is falling off the bone, about 6 hours.
Garnish with parsley and serve.