I have always assumed that Chicken Cacciatore would be a difficult and expensive dish to make. The name threw me off, I can not even pronounce it. It is probably one of the easiest, affordable and delicious dishes that I have made.
If you have been following this blog, then you know I usually go for recipes with easy to find ingredients. I am not that well organised to menu plan before going to the store so I keep to basics. That is what this recipe does. You most likely have everything that you need to make the chicken, if not it is mostly vegetables.
These days I have been making a lot of stews probably because it has been cold plus they are perfect one pot meals.
You start this recipe on the stove top and then finish it off in the oven. This gives me time to do other important things like read some novel. Before serving the stew you may need to remove some oil that will come from the chicken.
Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.
Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add thyme, curry powder and salt.Add extra black pepper to taste. Stir, then pour in chicken broth. Allow to bubble.
Pour in tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.
Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.
