
By James Webb
Chicken Cacciatore with Mozzarella and Pasta
16 steps
Prep:20minCook:35min
Updated at: Thu, 17 Aug 2023 05:10:50 GMT
Nutrition balance score
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Ingredients
6 servings

1 tablespoonneutral oil

6chicken thighs
bone-in, skin-on

1yellow onion
peeled and diced

3carrots
peeled and diced

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 ouncecan cherry peeled tomatoes
or whole

28 ouncecan crushed tomatoes

½ cupchicken stock
or water

sugar
optional

6 ouncepitted Castelvetrano olives
jar, drained and torn in half

8 ouncefresh mozzarella
ball, thinly sliced into rounds

extra virgin olive oil

salt
to taste

pepper
to taste

pappardelle pasta
Cooked

parsley
minced
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!
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