Hairy Bikers Chicken Cacciatore
Hairy Bikers Chicken Cacciatore is a classic Italian dish featuring chicken cooked in a tomato and wine sauce with olives, herbs, and vegetables. The dish is hearty and comforting, with layers of savory flavors. The sauce is slow-cooked to infuse the chicken with the rich flavors of garlic, onions, herbs, and tomatoes, resulting in a satisfying and deeply flavorful meal.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Baking and stovetop
- Cuisine: Italian
Ingredients
- Chicken thighs (6-8 pieces, bone-in, skin-on): These add extra flavor and tenderness to the dish.
- Olive oil (2 tbsp): For browning the chicken and sautéing the vegetables.
- Onion (1 large, finely chopped): Adds sweetness and depth to the sauce.
- Garlic (3 cloves, minced): Provides a fragrant base for the sauce.
- Bell peppers (1 red and 1 yellow, sliced): Adds color and sweetness.
- Tomato paste (1 tbsp): Enhances the tomato flavor of the sauce.
- Canned chopped tomatoes (400g): Forms the base of the sauce.
- Red wine (125ml): Adds richness and depth of flavor.
- Chicken stock (250ml): Helps to create a rich, savory sauce.
- Fresh rosemary (1 sprig): Provides an aromatic herbal note.
- Dried oregano (1 tsp): Adds classic Italian seasoning.
- Olives (75g, pitted, green, or black): Adds a briny, salty contrast to the sweetness of the sauce.
- Bay leaves (2): Add a subtle, earthy flavor to the sauce.
- Salt and pepper: To taste.
- Fresh parsley (for garnish, chopped): Adds a fresh, bright finish to the dish.
Instructions
- Preheat the oven to 180°C (350°F).
- Brown the chicken: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Brown the chicken on both sides until golden, about 5-7 minutes per side. Remove and set aside.
- Sauté the vegetables: In the same pan, add the chopped onions, garlic, and bell peppers. Cook until softened, about 5 minutes. Stir in the tomato paste and cook for another 1-2 minutes to enhance the flavor.
- Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the wine reduces slightly.
- Add tomatoes and stock: Stir in the canned tomatoes, chicken stock, rosemary, oregano, and bay leaves. Bring the sauce to a simmer.
- Return the chicken: Place the browned chicken thighs back into the pan, making sure they are submerged in the sauce. Add the olives.
- Bake in the oven: Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the chicken is cooked through and tender.
- Garnish and serve: Remove from the oven and sprinkle with fresh parsley before serving. Serve hot with pasta, rice, or crusty bread to soak up the sauce.