Chicken Cacciatora
INGREDIENTS
4 Tbsp Extra Virgin Olive Oil
1 Clove Garlic, minced or pressed
1/2 Onion, diced
1/2 Large Carrot, diced
1/2 Stalk Celery, diced
1 Sprig fresh Rosemary
1 Dash Red Pepper flakes (as desired)
4-5 Chicken Thighs, skin-on is best, bone-in is best, but any thigh will do
1/2 Cup White Wine
1 Cup Crushed Tomatoes OR 15 Grape Tomatoes, halved
10 Kalamata Olives, sliced
2 Tbsp Capers. diced
1 Tbsp Tomato Paste
1/2 Cup Water
Salt and Pepper
METHOD
1. Bring olive oil and 1 crushed clove of garlic up to medium/high heat in a sautée pan.
2. Add onion, carrot and celery. Sautée for 3-4 minutes.
3. Add rosemary and a sprinkle of crushed red pepper flakes to taste.
4. Add 4-5 chicken thighs and cook, flipping frequently, for about 5 minutes or until the chicken skin is slightly browned.
5. Add wine and allow it to reduce briefly, until the smell of alcohol has evaporated.
6. Salt/pepper to taste, and add tomatoes, kalamata olives, and capers.
7. Mix 1 tbsp tomato paste into 1/2 cup of water and add into the pan. Cover and allow to cook for 30-35 minutes, or until the chicken is very tender.
8. Add a splash of warm water when necessary if the moisture evaporates.
HOW TO SERVE
Serve with a sprinkling of chopped, fresh parsley on top.
