Chicken Cacciatore

​(Preparation and Cooking time: 50 – 60 minutes; Serves: 4)

8 chicken thighs (skinned)

Salt and pepper

2 tablespoons olive oil

3 cups fresh mushrooms (your preference in mushrooms)

1 large green or red pepper, sliced into 1 inch pieces (or a bit of both)

½ cup julienned carrot (1 inch pieces)

3 cloves garlic, minced

½ cup of chicken broth (or red wine – dry white wine can be used too)

1 large can of diced tomatoes (28 ounces)

1 cup sliced red onions (1 inch pieces)

1 teaspoon oregano

½ teaspoon red pepper flakes

1 tablespoons balsamic vinegar

½ cup pitted black olives

1 tablespoon finely sliced basil

A few sprigs of fresh thyme

Any type of preferred pasta – I like penne or farfalle – cook according to package instructions

Freshly grated parmesan cheese

Sprinkle the skinned chicken thighs with salt and pepper. Pour oil in a pan and when heated cook the chicken pieces until brown on both sides. Remove from the pan and set aside. Add the vegetables, except the tomatoes, to the pan and sauté for about 5 minutes. Add the chicken broth (or wine) and allow to reduce for a few minutes – then add the tomatoes, herbs and red pepper flakes. When the sauce is heated, return the chicken to the pan and cover. On a low heat cook for another 20 – 25 minutes. Add the vinegar, olives and sprigs of thyme - add salt to taste! Serve over cooked pasta, topped with basil and grated parmesan.

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Chicken Cacciatore is a simple recipe which can and must be adapted to each person’s taste. What you like in the sauce is what will make the recipe yours. Play around with it and adapt it to suit your family’s taste. I like it spicy and so I use one teaspoon of red pepper flakes. And, I prefer it made with skinned chicken breasts cut into about 2 inch pieces. I seldom add olives when making it for myself, but add the olives if I’m preparing a simple meal for company. What would make this recipe yours? What would suit your family’s taste?

#chicken