Chicken Cacciatore with Mushrooms
Chicken cacciatore is an Italian classic, that you can easily make in your kitchen using only a few simple ingredients. Slow-cooked rich, rustic tomato sauce with chicken thighs or breasts and mushrooms, bell peppers, and fresh herbs will fill your entire house with a delicious aroma!
The magic begins as the aromas of simmering tomatoes, tender chicken, earthy mushrooms, vibrant bell peppers, and fragrant herbs waft through your kitchen, creating an enticing anticipation of the delightful meal to come. The slow-cooking process allows the flavors to meld, ensuring a savory and comforting experience with each bite.
Whether you opt for the robust and meaty texture of chicken thighs or the leaner profile of chicken breasts, the result is a dish that exudes warmth and homely goodness. The medley of fresh herbs adds a burst of aromatic freshness, elevating the overall dining experience.
Become part of our ‘On the Vine‘ community to read about these and other tomatoes that are the perfect flavor combination for this recipe: Sicilian Saucer, Gigante Calabrese, Santa Clara Canner, or San Marzano.
Ingredients
- 8 chicken thighs or 4 large chicken breasts, trimmed of excess fat, skin, and bones
- 1 large yellow or white onion, chopped
- 1 medium-sized red bell pepper, seeded and chopped
- 1 medium-sized green bell pepper, seeded and chopped
- 8 ounces mushrooms, cleaned and sliced in 0.5cm thick slices (you can use either fresh wild mushrooms or champignons)
- 3 garlic cloves minced
- 3-4 sprigs of fresh oregano
- 3-4 sprigs of fresh thyme
- 0.5 cup fresh chopped parsley
- 1 cup chicken or vegetable stock
- 4 pounds fresh, meaty tomatoes, skinned, seeded, and chopped (you can also use 1-liter good quality tomato passata or canned chopped tomatoes)
- Sea salt
- Black pepper
- 3-4 tablespoons of extra virgin olive oil
Instructions
Heat the skillet with 3-4 tablespoons of olive oil. Season the chicken with sea salt and ground black pepper. Put them into the hot skillet and cook until golden brown-brown on both sides. Remove chicken to a small pot and cover to keep them warm.
Add the chopped onion to the same skillet and cook stirring for 2-3 minutes. Add minced garlic, chopped mushrooms, bell peppers, oregano, and thyme sprigs to the pan and cook for 2-3 more minutes.
Add the chopped tomatoes (or tomato passata/chopped canned tomatoes) and stock to the skillet and cook for 5-7 minutes on low heat.
Put the chicken back into the skillet, cover with the lid and cook until the chicken is tender.
Stir in the chopped parsley, check the seasoning flavors and remove from the heat.
Garnish with extra parsley and serve with pasta, rice, or polenta.
Dorota Basiura
World Tomato Society Website Content Director
