The Chicken Cacciatore recipe is a rustic, hearty chicken dish and classic Italian comfort food made in one pot. It is bursting with bright colors and fresh flavor.
INGREDIENTS
45 m 
3 servings 
80 cals 
3 servings 
80 cals 
| 2 chicken thighs | 4 tbsp olive oil | 1 clove garlic, peeled, chopped | 1/2 cup onion chopped | 1/2 cup celery chopped | 1/2 cup carrot, chopped | 1 bay leaf | 1 tbsp fresh rosemary | 1/4 cup white wine |
| 1/3 cup red bell pepper, chopped | 1/3 cup mushroom, chopped | 1/2 cup tomato puree | 1/2 cup chicken stock | flour for dusting | 2 tbsp sliced olives | 1 tbsp capers | 2 tbsp lemon juice | parsley chopped for garnish |
| salt, pepper TT |
DIRECTIONS
First season flour with salt and pepper. Dust chickens with flour. In a heavy-buttoned pot over high heat sear the chicken until golden; turn over and sear the other side. Remove chicken to platter. In the same pot, cook, and stir the onion, celery, carrot, and season again for 5 minutes. Add fresh rosemary, bay leaf, and minced garlic then puree in the wine and cook until it evaporates. Add the peppers, mushrooms, tomato puree, and stir well.
Return chicken to the pot, add chicken stock in the pot, reduce the heat to a low, simmer, covered for about 30 minutes until chicken is tendered. Before serving add in olives, capers, and lemon juice, allow to simmer about 2 minutes.
Serve over rice. Transfer the chicken to a platter, if the necessary boil the sauce until thickens slightly about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the parsley and serve immediately.
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