Chicken cacciatore is a great way to start embracing fall’s rich, rustic flavors: it’s filling, easy to prepare, lovely to look at…and costs about $10 for a meal that serves 2 with plenty of leftovers for tomorrow’s lunch. (Chicken cacciatore, if you’re interested, is also referred to as “hunter’s stew”; sometimes made with rabbit, the dish is perfect for those who may be spending a few days hunkered down in the woods, with access only to a campfire and a few simple ingredients. It’s also perfect for those of us who eat dinner sitting cozily on the couch in front of ANTM – go, Kayla!)
What you need:
6 chicken thighs, skin-on (you can also use chicken breasts, but they’re a little more expensive and – in my opinion – much less flavorful)
About 1/2 cup of flour
1 green pepper, cut into strips
1 small yellow onion, chopped
1/2 cup red wine
1 24-oz can diced tomatoes in juice
2 garlic cloves, minced
1 tsp oregano
Salt & pepper
What you do:
1. Season chicken pieces well with salt & pepper, and dredge in flour.
2. Heat olive oil in a large skillet and brown chicken (about 5 minutes on each side). Remove from skillet and set aside.
3. In the same skillet, saute the onion and pepper (add a little more olive oil, if needed) until tender, about 5 minutes.
4. Add the red wine and let simmer until it thickens, or until the smell of alcohol is more or less gone.
5. Add the tomatoes (including juice), garlic, oregano, and a little more salt and pepper, then return the chicken to the pot and stir until the pieces are nicely coated with sauce.
6. Cover and simmer about 20 minutes, stirring once or twice.
Serve over rice.
