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    Chicken Cacciatore

    6 servings

    porcije

    10 minutes

    aktivno vrijeme

    50 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    3 tablespoons olive oil, (divided)

    6 bone-in skinless chicken thighs

    Salt and pepper, ( to season)

    1 medium onion, (diced)

    2 tablespoons minced garlic, ((or 6 cloves))

    1 small yellow bell pepper (capsicum), (diced)

    1 small red bell pepper (capsicum), (diced)

    1 large carrot, (peeled and sliced)

    10 oz (300g) mushrooms, (sliced)

    1/2 cup pitted black olives

    8 sprigs thyme

    2 tablespoons each freshly chopped parsley and basil (plus more to garnish)

    1 teaspoon dried oregano

    150 ml red wine

    28 oz (820g) crushed tomatoes

    2 tablespoons tomato paste

    7 oz (200g) Roma tomatoes, (halved)

    1/2 teaspoon red pepper flakes

    Upute

    Season chicken with salt and pepper.

    Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

    Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.

    Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

    Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.

    FOR STOVE TOP:

    Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

    FOR THE OVEN:

    Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.

    Prehrana

    Veličina porcije

    -

    Kalorije

    310 kcal

    Ukupno masti

    11 g

    Zasićene masti

    2 g

    Nezasićene masti

    -

    Trans masti

    -

    Kolesterol

    107 mg

    Natrij

    511 mg

    Ukupni ugljikohidrati

    22 g

    Dijetalna vlakna

    5 g

    Ukupni šećeri

    11 g

    Proteini

    27 g

    6 servings

    porcije

    10 minutes

    aktivno vrijeme

    50 minutes

    ukupno vrijeme
    Započni kuhanje

    Spremni za početak kuhanja?

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    Sastojci

    3 tablespoons olive oil, (divided)

    6 bone-in skinless chicken thighs

    Salt and pepper, ( to season)

    1 medium onion, (diced)

    2 tablespoons minced garlic, ((or 6 cloves))

    1 small yellow bell pepper (capsicum), (diced)

    1 small red bell pepper (capsicum), (diced)

    1 large carrot, (peeled and sliced)

    10 oz (300g) mushrooms, (sliced)

    1/2 cup pitted black olives

    8 sprigs thyme

    2 tablespoons each freshly chopped parsley and basil (plus more to garnish)

    1 teaspoon dried oregano

    150 ml red wine

    28 oz (820g) crushed tomatoes

    2 tablespoons tomato paste

    7 oz (200g) Roma tomatoes, (halved)

    1/2 teaspoon red pepper flakes

    Upute

    1

    Season chicken with salt and pepper.

    2

    Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

    3

    Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.

    4

    Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

    5

    Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.

    6

    FOR STOVE TOP:

    7

    Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

    8

    FOR THE OVEN:

    9

    Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.