• Preheat oven to 350.
  • Clean and trim chicken thighs (or cut up chicken into parts removing fat). Season with salt and pepper both sides and dust with flour.
  • In a large Dutch oven or oven skillet heat the oil over high heat. Place a few pieces of chicken at a time and brown both sides.  Remove browned chicken and set aside.  They will continue to cook during the braising.
  • Turn down the heat to medium-high and add garlic and onions to the oil and stir occasionally 3-5 minutes. Add mushrooms and sear with the onion garlic mixture.  You may have to turn the heat to high watch closely 3-5 minutes.
  • Stir in the tomato paste and deglaze the pan with red wine. Stir and scrape bottom of pan to loosen the particles.  Allow to cook for about 3-5 minutes on high heat.  Add all herbs and stir.  Cover with chicken broth.  Place lid on Dutch pot and place in the preheated oven for 30 minutes or until chicken is fully cooked.  Last 5 minutes add black olives, stir.  (If using cut up chicken on the bone this may take up to 1 hour to cook).  Serve over cooked pasta and sprinkle with parmesan cheese.

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