Mario’s Chicken Cacciatore is a hearty, rustic braised chicken dish with olives and roasted peppers in a slow simmered tomato-based sauce.
Prep time 5 Min | Cook Time 50 Min | Serves 4-6
- 8 Chicken Thighs
- 1 Yellow Onion, chopped
- 1 can Petite Diced Tomatoes (14.5 oz)
- 1 cup Imported Greek Seasoned Pitted Olives, drained and coarsely chopped
- 1/2 cup Dry White Wine
- 1/4 cup 00 Flour
- 1/2 jar Roasted Peppers (12 oz), drained
- 2 tbsp Imported Extra Virgin Olive Oil
- 1 tsp Minced Garlic
- pinch of Rosemary
- Fine Sicilian Sea Salt, to taste
- Ground Black Pepper, to taste
- Crushed Red Pepper, to taste (optional)
- Season flour with salt and pepper.
- Dredge chicken in flour, patting-off any excess.
- Heat oil on medium-high in a large, lidded skillet or Dutch oven.
- Sauté the chicken until golden brown for approximately 5 minutes, in batches if necessary so as not to crowd the pan.
- Remove chicken from pan and set aside, draining any excess oil from pan.
- Turn heat to medium; sauté onions, garlic, and crushed red pepper, if desired, until onions are softened.
- Add white wine and rosemary; cook about 2 minutes until wine evaporates.
- Increase heat to medium-high; add tomatoes, olives and peppers to pan, cook for about 2 minutes to blend flavors.
- Reduce heat to medium and add reserved chicken, salt, pepper, and any accumulated juices.
- Cook about 30-40 minutes, until chicken is cooked through.
- Transfer to serving platter and pour sauce over top.