Chicken in a pot is an easy meal. Jessica’s made it, and now here’s a version I recently whipped up. It’s healthy, hearty, and full of veggies. Braised meat is the ultimate comfort food and this chicken cacciatore fits the bill.
Cacciatore means hunter. I learned from
Food Network Wikipedia that cacciatore dishes are therefore “hunter-style.” These days, when I think of a hunter, for some reason I envision a bow and arrow. And then that makes me think about Katniss Everdeen from The Hunger Games. I jokingly call this Hunger Games Chicken.
2 pounds chicken (I used boneless skinless thighs, but skin on is better!)
3 tablespoons olive oil
1 medium onion, sliced
2 bell peppers, sliced
3 cloves garlic, minced
12 ounces cremini mushrooms, sliced
Kosher salt and ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon red pepper flakes
3/4 cups white wine
1 can (14 ounces) diced tomatoes
3/4 cups chicken broth
1 teaspoon fresh thyme leaves (or a couple whole sprigs)
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic and mushrooms to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper to taste and add the turmeric and red pepper flakes. Add the wine and deglaze the pan by scraping the bottom bits into the sauce. Add the tomatoes with their juice, broth and thyme. Return the chicken pieces to the pan and bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.