Chicken and Tomato Stew (Italian Cacciatore)

chickencacciatore2 The best chicken cacciatore in a rich and rustic sauce with chicken falling off the bone is simple italian comfort food at its best. Authentic Chicken Cacciatore is an Italian classic, and you'll never get a more succulent home cooked meal than this recipe. Easy to make and loved by the entire family, Cacciatore aromas fill your entire house with comfort and warmth as it cooks itself on the stove or in the oven.

3 Tbsp. extra-virgin olive oil, divided
6 chicken thighs, bone-in, skinless
sea salt
black pepper, freshly ground
1 medium onion, diced
2 Tbsp. garlic, minced (~ 6 cloves)
1 small yellow bell pepper (capsicum), diced
1 small red bell pepper (capsicum), diced
1 large carrot, peeled and sliced
10 oz mushrooms, sliced (300 g)
½ cup black olives, pitted
8 sprigs thyme
2 Tbsp. parsley and basil, freshly chopped
1 tsp. dried oregano
red wine (150 mL)
28 oz crushed tomatoes (820 g)
2 Tbsp. tomato paste
7 oz Roma tomatoes, halved (200 g)
½ tsp. red pepper flakes

Garnish:
parsley and basil, freshly chopped

Season chicken with salt and pepper.

Heat 2 Tbsp. oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.

Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top or in the oven following the instructions below.

For the Stove Top:
Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

For the Oven:
Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone and the sauce has reduced.

Makes 6 servings.

Cook's Notes:

Slow-Cooker: If the sauce is too thin for your liking, add 2 Tbsp. of extra tomato paste while it's simmering to thicken.
Make-Ahead: This chicken cacciatore can be made up to 1 day ahead, cooled, covered and refrigerated. Rewarm over low-medium heat.
To Freeze: Transfer the cooled cacciatore into an air tight container and transfer to the freezer. The day of serving, thaw it out in the morning and bring to room temperature. Transfer to a skillet / pan and reheat over low-medium heat until warmed through.