Classic Chicken Cacciatore
This classic Italian-inspired dish is hearty, flavour-packed, and perfect for foodservice. Bone-in chicken thighs simmered in a rich tomato sauce with olives, mushrooms, and peppers create a dish that’s as satisfying as it is versatile—serve it with pasta, rice, or our creamy herb polenta.
Allergens
Contains no allergens
Ingredients
- 8 large bone-in chicken thighs (2 kg)
- 1/2 tsp cooking or kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion, halved and finely sliced
- 2 rosemary sprigs (15 cm), or 1 tsp dried rosemary
- 2 bay leaves, fresh or dried
- 3 garlic cloves, finely minced
- 250g (8 oz) mushrooms, sliced
- 2 medium red peppers, sliced 8 mm thick
- 60g tomato paste
- 350ml Blenders No Allergens to Declare Vegetable Bouillon
- 400g (14 oz) canned crushed tomato
- 16 pitted kalamata olives, drained
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
Method
Step 1:
Heat oil over high in a large, deep pan. Place chicken thighs, skin-side down, and cook until skin is golden brown, about 6 minutes. Remove chicken from pan onto tray.
Step 2:
Pour off excess fat, leaving about 2 tablespoons. Reduce heat to medium and let the pan cool slightly. Add onion, rosemary, bay leaves, and oregano. Cook for 3 minutes until onions soften slightly.
Step 3:
Clear a space in the pan, add garlic, cook until light golden, then mix with the onions.
Step 4:
Increase heat to high. Add mushrooms and peppers, stirring for 5 minutes until softened and the liquid evaporates. Stir in tomato paste and cook for 2 minutes.
Step 5:
Add Blenders No Allergens to Declare Vegetable Bouillon, canned tomato, salt, and pepper. Stir and bring to a simmer.
Step 6:
Simmer –Place chicken (skin side up) back in the pan, along with any juices. When it simmers again, cover, reduce heat to medium, and cook for 20 minutes.
Step 7:
Remove lid, add olives, and simmer uncovered for 10 more minutes until the sauce thickens.
Step 8:
Serve with creamy herb polenta.
Download
