When I read up a little on the history of this dish I knew the reason I like it. Cacciatore means ‘hunter’ in Italian, usually made with chicken or rabbit and cooked in a tomato base broth, onions and peppers. I love hosting soup parties and gathering with friends. This dish is full of rich flavors, starting with a tomato base, onions and peppers and mushrooms. I served this dish with garlic mashed potatoes but polenta would work perfectly with this as well.
¼ – 1/3 cup Red or White wine or chicken broth, if needed
Garlic Mashed Potatoes
10-12 small Russet or regular size White Potatoes, peeled and cut up
4-5 Garlic cloves, minced
4 Tbsp Butter
¼ – ½ cup of Milk or Half and Half
Salt and Pepper
Parsley or chives, chopped, for garnish
Prep the vegetables. Chop up all of the vegetables – garlic, carrots, onion, peppers and cut in the mushrooms in thirds. Rough chop the thyme and rosemary.
In a shallow dish add the flour, salt and pepper. Dust the chicken thighs on both sides. In a large braiser or pan, on medium to high heat drizzle oil and a little butter and brown the chicken thighs on each side until brown. Remove and place on a plate.
In the pan, on medium to high heat, drizzle a little oil, add the carrots and onions and salt and pepper and cook until al dente, about 5-8 minutes. Add in the peppers and cook until al dente – about another 5 minutes. Remove. Add in the mushrooms and cook until brown. Add back the vegetables to the pan with the tomato paste, herbs and garlic and cook until aromatic, about another 2 minutes. Add in the wine or broth, if needed and cook until the alcohol has cooked away, about 2 minutes.
Add in the fire roasted tomatoes and crushed tomatoes to the pan and stir all the ingredients together. Nestle the chicken pieces into the sauce and continue to cook,
on medium to low heat, for another 20-30 minutes until the chicken is cooked.
Serve on the side or partially over the mashed potatoes and garnish with chives and/or parsley. Goes well with a green salad.
Garlic Mashed Potatoes
In a large pot, cook the potatoes until done. Drain.
Add in the butter, garlic and salt and pepper and mash the potatoes with a potato masher or hand mixer until chunky. Slowly add in the milk or half and half, if needed, and continue to mix until smooth or the desired consistency. Continue to cook on low heat to keep warm. Garnish with chives or parsley.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.