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Chicken Cacciatore

Ingredients

  • 1 full chicken cut into pieces or 8 thighs
  • Salt and black pepper To Taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil
  • 2 tablespoons Butter
  • 1 whole onion sliced
  • 2 red bell peppers sliced
  • 2 green bell peppers sliced
  • 5 cloves garlic diced
  • 1/2 teaspoon thyme
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 3/4 cups chicken broth
  • 1 can 28 Ounce crushed tomatoes
  • chopped flat leaf parsley

Instructions

  1. Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.
  2. Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add thyme, curry powder and salt.Add extra black pepper to taste. Stir, then pour in chicken broth. Allow to bubble.
  3. Pour in tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.
  4. Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.