Chicken Cacciatore

Chicken Cacciatore

Prep Time 15 MIN

Cook Time 25 MIN

Serves 6

Ingredients:

  • 1 can (398 mL) Hunt’s Heirloom – Whole Tomatoes
  • 1 lb (500 g) boneless skinless chicken thighs, cut into 2-inch (5 cm) pieces
  • 1/4 tsp (1 mL) each salt and pepper
  • 2 tbsp (30 mL) olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp (15 mL) finely chopped fresh rosemary
  • 2 tbsp (30 mL) Hunt’s Tomato Paste
  • 1/2 cup (125 mL) dry white wine
  • 1 cup (250 mL) reduced-sodium chicken broth
  • 1/2 cup (125 mL) pitted whole black olives, halved
  • 1/2 cup (125 mL) pitted whole green olives, halved
  • 2 tbsp (30 mL) finely chopped fresh parsley

Directions:

  1. Season chicken with salt and pepper. Heat oil in Dutch oven or high-sided skillet set over medium heat; cook chicken for about 5 minutes or until golden brown all over. Transfer to plate.
  2. In same skillet, cook onion, carrot, celery, red pepper, garlic and rosemary for 3 to 5 minutes or until slightly softened.
  3. Stir in tomato paste; cook for 1 minute. Stir in wine; cook until wine is reduced by half. Stir in tomatoes and broth; bring to boil. Reduce heat to medium-low; simmer for 10 minutes. Return chicken to pan; cook until sauce thickens slightly.
  4. Stir in black and green olives. Sprinkle with parsley.

Chef's Tip:

Serve with crusty Italian bread, pasta, potatoes or rice.