Chicken Cacciatore
By Amanda Scali

This dish makes the perfect meal to spoil your loved ones with.
 
The best type of chicken cacciatore is a rich and rustic sauce with the chicken falling off the bone.
 
Authentic Chicken Cacciatore is an Italian classic, and you’ll never get a more delicious and yummy dish to share with someone you love.
 
Enjoy.
 
 
What you’ll need:
 
3 tablespoons olive oil, divided
6 bone-in skinless chicken thighs
Salt and pepper, to season
1 medium onion, diced
2 tablespoons minced garlic (or 6 cloves)
1 small yellow capsicum, diced
1 small red capsicum, diced
1 large carrot, peeled and sliced
300g mushrooms, sliced
1/2 cup pitted black olives
8 sprigs thyme
2 tablespoons each freshly chopped parsley and basil plus more to garnish
1 teaspoon dried oregano
150 ml red wine
820g crushed tomatoes
2 tablespoons tomato paste
200g Roma tomatoes, halved
1/2 teaspoon red pepper flakes
 
 
Method:
 
Season chicken with salt and pepper. 
 
Heat 2 tablespoons oil in a heavy cast iron pan. Sear chicken on both sides until golden, about 3-4 minutes on each side. Remove from the pan and set aside.
 
Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the capsicum, carrot, mushrooms, and herbs; cook for 5 minutes until vegetables begin to soften.
 
Pour in the wine, scraping up browned bits from the bottom of the pan. Cook until wine is reduced, about 2 minutes.
 
Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the pan and continue to cook over the stovetop.
 
Mix all of the ingredients; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.