Recipe
Cacciatore Chicken (Hunter’s Chicken Stew)
Prep Time: 15 min
Cook Time: 20 min
Serves: 4
This dish is packed full of Mediterranean flavours and uses tender juicy chicken thighs making it the perfect comfort food to enjoy on cold winter days.
Contributed By: Recipe by Poulet du Québec
Ingredients
0.5 oz (0 g)
dried mushrooms (porcinis or chanterelles)
1 cup (250 mL)
red wine
1/3 cup (75 mL)
all-purpose flour
8
boneless chicken thighs, cut in half
3 tbsp (45 mL)
olive oil
1
onion(s), minced
2
red pepper(s), (or other colours)
3
cloves garlic, chopped
10-13
Italian-style tomatoes, peeled, seeded and diced
1
can canned diced tomatoes
1/3 cup (75 mL)
parsley, fresh, chopped
2 tbsp (30 mL)
rosemary, fresh, chopped
2 tbsp (30 mL)
thyme, fresh, chopped
1 cup (250 mL)
mixed olives
1/4 cup (60 mL)
capers, rinsed
salt, to taste
pepper, freshly ground, to taste
Instructions
1
Soak dried mushrooms in red wine to rehydrate. Coat chicken with flour.
2
In a large frying pan, heat 2 tablespoons (30 mL) oil and brown chicken on each side for 2 to 3 minutes. Set aside.
3
In the same pan, add the rest of the oil and sauté onion and peppers for 3 to 4 minutes.
4
Place wine-soaked mushrooms, chicken, onions, peppers, garlic, tomatoes, parsley, rosemary and thyme in a large pot and bring to a boil.
5
Cover and simmer on low heat for 20 minutes, until juices run clear or the internal temperature reaches 77ºC (170ºF).
6
Before serving, add olives and capers and adjust seasoning. Serve on hot polenta.