Chicken Cacciatore by @danielmancini

45 min
Medium

2 servings

🍗

900 g

Chicken Thighs

🧅

150 g

Onion

🧄

12 g

Garlic

🫒

70 g

Olives

🫒

60 ml

Extra Virgin Olive Oil

🌿

1 g

Rosemary

🌿

1 g

Thyme

🌿

1 g

Oregano

🍷

120 ml

Dry Red Wine

🍅

480 ml

Tomato Sauce

🧂

3 g

Salt

🌶️

1 g

Black Pepper

🫒

Extra Virgin Olive Oil

Preparation Steps

  1. Step 1/10

    Chop 1 cup onion and thickly slice 4 garlic cloves. Measure the olives, olive oil, herbs, wine, and tomato sauce.

    onion
    garlic cloves
    pitted olives
    extra virgin olive oil
    fresh rosemary
    fresh thyme
    dried oregano
    dry red wine
    tomato sauce
    🔪chef's knife
    🪵cutting board
    🥛measuring cup
    🥄measuring spoons

  2. Step 2/10

    Season all 4 bone-in skin-on chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

    bone-in skin-on chicken thighs
    salt
    black pepper

  3. Step 3/10

    Heat 1/4 cup extra virgin olive oil in a large skillet over medium-high heat until shimmering.

    extra virgin olive oil
    🍳large skillet with lid

  4. Step 4/10

    Place the seasoned chicken thighs skin-side down in the hot oil. Brown for about 5 to 7 minutes.

    bone-in skin-on chicken thighs
    🍳large skillet with lid
    🥢tongs

  5. Step 5/10

    Turn the chicken thighs with tongs. Brown the second side for about 4 to 5 minutes.

    bone-in skin-on chicken thighs
    🍳large skillet with lid
    🥢tongs

  6. Step 6/10

    Pour 1/2 cup dry red wine into the skillet. Scrape the browned bits from the bottom of the skillet.

    dry red wine
    🍳large skillet with lid
    🥄wooden spoon

  7. Step 7/10

    Add the chopped onion, sliced garlic, and 1/2 cup pitted olives around the chicken. Stir the vegetables into the wine.

    onion
    garlic cloves
    pitted olives
    🍳large skillet with lid
    🥄wooden spoon

  8. Step 8/10

    Pour in 2 cups tomato sauce. Sprinkle in 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, and 1 teaspoon dried oregano.

    tomato sauce
    fresh rosemary
    fresh thyme
    dried oregano
    🍳large skillet with lid
    🥄wooden spoon

  9. Step 9/10

    Cover the skillet and reduce the heat to low. Simmer for 30 minutes until the chicken is tender and reaches 165°F / 74°C internally.

    bone-in skin-on chicken thighs
    🍳large skillet with lid

  10. Step 10/10

    Plate the chicken with the tomato-olive sauce. Drizzle with a small amount of extra virgin olive oil before serving.

    bone-in skin-on chicken thighs
    extra virgin olive oil
    🍳large skillet with lid
    🥢tongs

Composition

Ingredients

Types

Vegetables, Oils, Beverages, Sauces, Herbs and Spices

Ingredients

Chicken thighs, Onion, Garlic, Olives, Extra virgin olive oil, Rosemary, Thyme, Oregano, Dry red wine, Tomato sauce, Salt, Black pepper

Allergens

Sulfites

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carbohydrate, Ketogenic

Calories

850 kcal

Macro nutrients

Protein: 53g, Fat: 58g, Saturated fat: 14g, Carbohydrates: 23g, Fiber: 5g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 1120mg, Potassium: 780mg, Iron: 3.5mg, Calcium: 85mg

Vitamins

Vitamin A: 105mcg, Vitamin C: 16mg, Vitamin B6: 0.8mg, Vitamin B12: 0.7mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large skillet with lid, chef's knife, cutting board, wooden spoon, measuring cup, measuring spoons, tongs

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Family meal, Weekend dinner

Origin

Source

Platform

instagram

Original Creator

@danielmancini

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Juicy, Rich, Saucy, Fall-off-the-bone

Flavors

Savory, Tomato-forward, Herbaceous, Briny, Wine-infused, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken at room temperature for more than 2 hours.,Reduce to 60 minutes if the ambient temperature is above 90°F / 32°C.), fridge : 3 to 4 days (Cool promptly and refrigerate in an airtight container.,Store at or below 40°F / 4°C.,Reheat chicken and sauce to 165°F / 74°C.), freezer : 2 to 3 months (Freeze in airtight freezer-safe containers after cooling.,Thaw overnight in the refrigerator before reheating.)