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.