Chicken Cacciatore
Quick & delicious meal
My Aunt Ramona shared this recipe with my mom when we were young and it’s since become a family favorite and an always requested birthday meal. It’s low effort and the longer you let it simmer, the more amazing the taste.
Let’s go shopping.
1 large onion, diced
3 cloves garlic, minced
6-8 skinless boneless chicken thighs
1 tbsp oregano
1 bay leaf
1/4 cup fresh parsley, finely diced
salt (you’ll need more than you’re used to :))
2 tbsp tomato paste
2 cans tomato sauce (298 ml each)
water
For serving
1/4 cup parsley, finely chopped
fresh parmesan cheese
freshly cooked pasta, tossed in butter (we like linguine, but spaghetti or angel hair will also work)
Note: we were doubling the recipe in this picture so please refer to the ingredient list!
Cook your onion and garlic down
Add 2 tbsp oil in a dutch oven over medium high heat. add the onion and garlic and cook until softened but not browned, about 5 minutes.
Brown the chicken
Add your chicken to the pot, along with some salt and the dried oregano and bay leaf. You will want the chicken to be slightly browned on all sides.
Once the chicken is browned, add the tomato sauce and tomato paste to the pot and stir to combine. Add water to the tomato sauce can to get all the bits out and add enough water so that the chicken is about 3/4 covered with sauce. Add the fresh parsley and stir to combine. Bring the mixture to a low bowl, then turn the heat way down and let simmer for at least 1 and 1/2 hours. This will get better the longer you let is cook, optimal is about 3 hours. stir it occasionally and continue to season with salt. If at any point the sauce gets to be covering less than 1/2 the chicken, add more water.
Prep to serve
Once you’ve let the sauce simmer and the flavours meld for a few hours, cook some fresh pasta and toss with butter. Slightly shred the thighs in the sauce.
Congratulations - I can guarantee your house smells delicious and your family is starving! You’re ready to serve! Pile the chicken cacciatore on a bowl of buttery pasta. Top with fresh parsley and as much parmesan cheese as your heart desires.
