bob’s chicken cacciatore
My husband Bob says this is a “rustic” cacciatore. All I say is, “Mmmm-mm!” He serves it over gluten-free pasta, but it can be eaten as is, or over rice or mashed potatoes.
- About 7 chicken pieces (thighs and/or drumsticks, with bone)
- Salt and pepper
- 1/2 lb cremini or button mushrooms, brushed clean
- About 10 baby carrots
- About 5 sweet peppers
- 1 large onion
- 5 oz red wine
- 3 cans fire-roasted diced tomatoes
- 2 tbsp tomato paste
- 1/2 tbsp each basil, thyme, oregano
- 1 tbsp minced garlic
- Red pepper flakes, to taste
- About 10 kalamata olives
- Parmesan cheese (optional)
- Cutting board
- Measuring cup and spoons
- Wooden spoon
- Can opener
- Dutch oven or heavy soup pot
- Second pot for pasta, rice or mashed potatoes
Chop or slice the mushrooms, carrots and sweet peppers, discarding the white membrane and seeds. Set aside. Heat Dutch oven over medium-high heat with a drizzle of olive oil. While it is heating, salt and pepper the chicken pieces. Sear for 4-5 minutes on each side. While they sear, chop the onion. Take out the chicken and add the onion, stirring occasionally, until translucent. Add the other vegetables and cook until they begin to soften. Remove. De-glaze the pot by pouring in the red wine, scraping and stirring with wooden spoon. Add the diced tomatoes and their liquid. Stir in the tomato paste. Add back in the chicken and vegetables. Cover and bring to bubbling, then lower the heat and gently simmer with the lid on for 3 hours. Remove the lid and continue simmering uncovered, until the chicken is falling off the bone and the cacciatore is thickened, about 1 hour. As it simmers, prepare the rice, pasta or mashed potatoes, if using. About 15 minutes before the end of the last hour, slice the olives and stir them in.
Serve hot, with a generous dusting of Parmesan cheese.