Chicken alla Cacciatore is an amazing dish that is so hearty and delicious. The sauce is so full of flavor, make sure you have crusty bread on hand to mop up all that deliciousness. I serve this dish alongside a salad and my whole family loves it.
Chicken alla Cacciatore
½ Cup Olive Oil
8 Chicken Breasts – Skinless cut in 3 pieces
8 Chicken Thighs- Skinless
6 Garlic Cloves- Halved
1 tsp Red Pepper Flakes
1 Small Onion – Chopped
4 Red Peppers – Sliced Thinly
1 ½ tsp. Salt
½ Cup Red Wine
24 oz. Baby Bella Mushrooms – Sliced Thinly
2 tsp. Oregano
2 – 206 ML Cans Of Mutti Polpo – If you don’t have this use whole tomatoes and puree
2 Cups Of Passata
8 Oz Pitted Kalamata Olives – Roughly Chopped
3 Tbsp. Fresh Chopped Parsley
Season your chicken on both sides with salt and pepper.
In a large fry pan, heat up the olive oil. Add in the chicken and cook for about 4 minutes on each side. Remove the chicken from the pan and set aside (based on the size of your pan you might have to cook the chicken in stages). Add the garlic to the pan and red pepper flakes. Cook the garlic on low for about 5 minutes and add in your onions. Sautee for 5 minutes and add in your peppers. Season with salt and cook for about 5 more minutes. Next, pour in your wine and use the side of your wooden spoon to scrape off any bits from the bottom of the pan. Cook the wine until it reduces for about 10 minutes. Next get the mushrooms and oregano in the pan and saute until the mushrooms start to get soft. Add in the Polpo and the passata and cook for 15 minutes. Add the chicken back into the pan with all the juices as well. Add in the olives and cook on a low flame for 30 minutes. Finish the dish with fresh parsley and serve.