Easy Chicken Cacciatore

As an Italian woman, I love to make extremely large pots of homemade tomato sauce which I ultimately freeze because I can’t possibly serve it all in one evening.  Tomato sauce freezes beautifully and can be used in a multitude of ways…not just on pastas! I used some of my leftover tomato sauce to make this delicious, simple Chicken Cacciatore.  The chicken slowly braises in the juices causing it to fall off the bone and have a rich, savory flavor.  I start the dish when I get home from work, set it in the oven, do some chores or work out and then come back to it an hour later.

 

 

Ingredients-

  1. 5 Bone in-Skin on Chicken Thighs or Breasts
  2. 2 Tablespoons Olive Oil
  3. ¼ Teaspoon Lemon Herb Seasoning (you can use a dash of Lemon Pepper)
  4. 2 Cups of Tomato Sauce (I used homemade but you can use your favorite jarred sauce)
  5. 1/3 Cup Thinly Sliced White Onion
  6. 1 Clove of Garlic Minced
  7. 3 Sprigs of Fresh Thyme
  8. 2-3 Tablespoons Capers
  9. ¾ Cup Red Wine
  10. 1 ½ Cups Chicken Stock
  11. ¾ Cup Frozen Peas
  12. Pinch of Salt and Pepper ( you can add as much as you like)
  13. A Pinch of Cumin Seeds

 

Steps-

  1. Preheat the oven to 325F
  2. In a ceramic pot (Dutch oven) or any oven safe pot, heat up the Olive Oil on the stove on medium high heat.
  3. Sprinkle the Lemon Herb Seasoning (or Lemon Pepper) on the Chicken Thighs.
  4. When the oil gets very hot, put the chicken in the pot skin side down. You want the skin to have a nice brown sear on it. Sear the chicken on both sides.  You don’t want to cook the chicken all the way through, you just want to lock in the juices by browning it.
  5. Remove the chicken from the pot and set aside.
  6. Throw the Onions and Garlic into the pot and sauté until they start to soften up.
  7. Pour in the red wine and let it cook for about 2-3 minutes.
  8. Put the chicken back into the pot and pour the tomato sauce and chicken stock over the top.
  9. Put the leaves of the Thyme sprigs into the pot along with the Cumin Seeds, Capers, Salt & Pepper and Peas.
  10. Cover the Pot with the lid and place the pot in the oven.
  11. Allow the chicken to cook for about 45 minutes-1 hour and then remove the lid and allow the juices to reduce until the sauce is thick.
  12. Enjoy with rice, mashed potatoes, quinoa or something that can absorb some of the juices.