Dreamy's Delights

It's all about the food!

Kris’s Chicken Cacciatore

on March 5, 2014

This is a recipe I made up completely on my own last night. I had a whole buncha boneless, skinless chicken thighs and a hankering for something tomatoey. So here’s what I did. There aren’t any pictures because I was too busy cooking to take them. This also makes a HUGE amount so feel free to scale it down.

12 LARGE boneless skinless chicken thighs

3 TB olive oil

1 large sweet onion, chopped

8-10 marinated sweet cherry peppers, seeded and chopped

1 cup diced celery

3 cloves garlic, minced

2 28 oz canned diced tomatoes

12 smoked green olives

2 TB capers

1 cup red wine

fresh thyme, basil and oregano (dried is fine if you don’t have fresh)

salt and pepper to taste

Heat the oil in a large pot. I used my 7 1/4 qt Le Crueset pot. Season the chicken thighs with salt and pepper and brown on each side in the oil. Remove from pot and set aside on a plate. Once the chicken pieces are all browned, pour in the red wine to deglaze the pot. Then add the onions, peppers, celery and garlic. Cook until the onions start to become translucent. Meanwhile, run the olives and capers through a mini food processor for a coarse chop. Or if you want, you can toss them in whole, I just prefer the smaller pieces. Stir in the olives, capers, canned tomatoes and the herbs. I don’t have measurements on the herbs because I just added them until it tasted right. Once you have all the ingredients stirred together, put the chicken thighs back into the pot. Carefully stir them down into the sauce. Cover and simmer over medium-low for 45-60 minutes. When it’s done the chicken meat should shred fairly easily. Serve it over mashed potatoes, rice or pasta. It came out excellent and I served it over the garlic mashed potatoes I posted about. If you skip the taters/rice/pasta this is also an excellent low carb dish. If you want a bit of extra flavor, grate some parmesan cheese on top.

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