Rustic Chicken Cacciatore
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This one-pot wonder proves comfort food can be both hearty and elegant!
Ingredients:
Image credit: Jo Cooks
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds chicken wings and drumsticks
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 4 cloves garlic (minced)
- 1 medium onion (chopped)
- 1 pound white mushrooms (cleaned and chopped)
- 1 medium green bell pepper (chopped)
- 1 medium red bell pepper (chopped)
- 1 medium yellow bell pepper (chopped)
- ¼ teaspoon turmeric
- 2 teaspoons oregano (dried)
- 2 bay leaves
- 1 cup red wine
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (1 can)
- ¾ cup Kalamata olives (pitted)
- 1 tablespoon fresh parsley (chopped)
- Heat your oven to 400°F (200°C).
- In a large oven-safe skillet with a lid, warm olive oil and butter until melted.
- Season chicken (skin-on, bone-in pieces preferred) with salt and pepper, then sear until golden (about 4 minutes per side). It will finish cooking in the oven, so no need to fully cook now. Transfer to a plate.
- Sauté garlic and onions for 2 minutes until soft. Add mushrooms and cook 5 minutes to brown (not steam), then toss in peppers and cook briefly. (Tip: Cooking mushrooms first boosts flavor!)
- Stir in turmeric, oregano, bay leaves, red wine, tomato paste, and diced tomatoes. Scrape up any browned bits (key for flavor!), then bring to a boil.
- Return chicken to the skillet, cover, and bake 45–60 minutes until tender.
- Garnish with Kalamata olives and parsley, and serve over noodles, rice, or polenta.
- Best cuts: Drumsticks, wings, or thighs (bone-in for richer taste).
- No wine? Swap chicken broth + a splash of balsamic or red wine vinegar.
- Make ahead: Flavors improve overnight! Stores 4 days in the fridge.
