Chicken Cacciatore

5

by: Just One Cookbook






Japanese call Chicken Cacciatore "Chicken Tomato Ni (????????)" and it is a pretty common home cooked meal in Japan. My kids love this dish and it’s one of our favorite comfort food. I am not sure if my recipe follows the authentic Italian method but I hope you enjoy it as much as my family does!




ingredients

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serves: 4

4 Chicken thighs with skin and bones

Salt

Fresh ground black pepper

1 onion, finely chopped

2 cups mushrooms, sliced

3 cloves garlic, smashed with a knife

Oil

2 leaves bay

cup 1¼ Marsala wine

1 can (28oz) whole/diced tomato

2 cubes vegetable bouillon

2 tbsp dried oregano (or you can just put 1 Tbsp.

4 Servings of your favorite cooked pasta

Finely chopped parsley for garnish

Nutrition Facts
Chicken Cacciatore

Servings Per Recipe: 4

Amount per Serving

Calories: 327

  • Total Fat: 16.9 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 48.1 mg
  • Sodium: 501.9 mg
  • Total Carbs: 31.3 g
  •     Dietary Fiber: 6.3 g
  •     Sugars: 3.9 g
  • Protein: 14.8 g
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preparation

1.  Sprinkle salt and pepper generously on the chicken. Cut onion, mushrooms, and garlic.

2.  In a large skillet or pot (I used my Le Creuset braiser), heat the oil on medium heat and cook garlic and bay leaves till fragrant.

3.  Lower the heat to medium low and sauté onions until tender.

4.  Meanwhile in a cast-iron skillet (or a large skillet), heat oil on high heat. When the skillet is hot, cook the chicken with the skin side facing down first. Do not crowd the pan and do in batches if necessary. Be patient and do not flip over until one side is nicely browned (11-13 minutes).

5.  Now onion is soft and the bottom side of chicken is nice brown color. Add mushrooms into the onion and cook till tender. In the cast-iron skillet, flip the chicken over and cook the other side until browned (11-13 minutes).

6.  When both sides of the chicken are browned, transfer to a plate and repeat until all pieces of chicken are done. If there are no more batches, transfer the chicken into the onion mixture, skin side up.

7.  Add wine, tomatoes, bouillon, and oregano. Break the tomatoes into small pieces with wooden spatula. Cover with the lid and lower the heat. At a gentle simmer, cook for 60 minutes. Add salt and pepper to adjust taste if necessary.

8.  The picture below is after 60 minutes of simmering. Remove the chicken into a serving platter, and increase the heat to high. Let the sauce reduce for about 2 minutes. The sauce should start thickening.

9.  Pour the sauce over the chicken and garnish with parsley. Serve with your favorite pasta.

Cooks' note:
I served Chicken Cacciatore with spaghetti pasta and it was a hit. It should also go well with garlic parsley rice and other pasta.

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