Chicken Cacciatore with Mozzarella and Pasta

Name: Chicken Cacciatore with Mozzarella and Pasta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian, Mediterranean, European
Ingredients: 1 tablespoon neutral oil; 6 bone-in, skin-on chicken thighs; 1 yellow onion, peeled and diced; 3 carrots, peeled and diced; 8 ounces button mushrooms, wiped clean and sliced; 3 tablespoons butter; 6 cloves garlic, peeled and minced; 1 teaspoon dry thyme; 1 teaspoon dry oregano; ½ teaspoon crushed red pepper; 10-ounce jar roasted red peppers, drained and sliced; 2 tablespoons tomato paste; ½ cup red wine; 14.5- ounce can cherry or whole peeled tomatoes; 28- ounce can crushed tomatoes; ½ cup chicken stock or water; Pinch of sugar, optional; 6- ounce jar pitted Castelvetrano olives, drained and torn in half; 8-ounce ball fresh mozzarella, thinly sliced into rounds; Extra virgin olive oil; Salt and pepper to taste; For serving:; Cooked pappardelle pasta; Minced parsley

16 steps

Prep:20minCook:35min

Updated at: Thu, 17 Aug 2023 05:10:50 GMT

Ingredients

6 servings

1 tablespoonneutral oil

8 ouncesbutton mushrooms

wiped clean and sliced

3 tablespoonsbutter

6 clovesgarlic

peeled and minced

1 teaspoondry thyme

1 teaspoondry oregano

½ teaspooncrushed red pepper

10 ounceroasted red peppers

drained and sliced

2 tablespoonstomato paste

½ cupred wine

14.5 ouncecherry tomatoes

can, or whole peeled

28 ouncecan crushed tomatoes

½ cupchicken stock

or water

sugar

optional

6 ounceolives

pitted, drained and torn in half

8 ouncefresh mozzarella

ball, thinly sliced into rounds

extra virgin olive oil

Instructions

Step 1

Pat the chicken dry and season all over with salt and pepper.

Step 2

Heat the 1 tablespoon of neutral oil in a wide pot over medium-high heat. Once the oil is hot and shimmering, add the chicken thighs, in batches if needed, skin-side down. Cook without moving for 5 minutes or until the skin is golden brown and releases easily from the bottom of the pot. Flip and cook for 2 minutes. Transfer to a plate. Keep the pot on medium-high heat.

Step 3

Cook the aromatics:

Step 4

Add the diced onion, carrots, and sliced mushrooms to the pot. Cook, stirring regularly, for 8–10 minutes. Season all over with salt and pepper.

Step 5

Melt the butter into the pot and add the garlic, dry thyme, dry oregano, and crushed red pepper. Cook for 1 minute until fragrant. Add the red bell peppers and cook for 1 minute.

Step 6

Brown the tomato paste:

Step 7

Add the tomato paste to the pot. Cook, stirring and mashing the paste into the pot, for 3–4 minutes. Adjust the heat to medium as needed to prevent it from burning. The paste will sizzle, deepen in color, and stick to the bottom of the pot.

Step 8

Pour the wine into the pot and bring it to a boil. Stir to lift anything stuck to the bottom of the pot.

Step 9

Simmer the sauce:

Step 10

Add both cans of tomatoes along with the chicken stock or water. Add a pinch of sugar if you like. Bring to a boil. Reduce heat to low, taste the sauce, and add a pinch of salt and pepper if needed. Add the chicken to the pot, spooning the sauce so that it completely covers the chicken.

Step 11

Cover the pot and simmer on low heat for 30 minutes. Stir occasionally to ensure that the sauce isn't sticking.

Step 12

After 30 minutes, remove the lid and add the torn olives, stirring them into the sauce. Cover and simmer for an additional 10–20 minutes.

Step 13

Finish the chicken cacciatore:

Step 14

Turn on the broiler. Remove the lid from the pot. Arrange the sliced mozzarella on top and drizzle with a teaspoon or two of extra virgin olive oil. Transfer to the broiler for 2–4 minutes or until the cheese is browned and bubbly. Turn off the broiler and remove the pot from the oven.

Step 15

To serve:

Step 16

Sprinkle the chicken and sauce with freshly minced parsley. Serve with pasta or crusty bread. Enjoy!