Easiest Way to Prepare Ultimate Mom's chicken cacciatore

Mom's chicken cacciatore.

Mom's chicken cacciatore

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, mom's chicken cacciatore. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Mom's chicken cacciatore is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It's easy, it is fast, it tastes delicious. Mom's chicken cacciatore is something which I've loved my entire life. They're nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook mom's chicken cacciatore using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mom's chicken cacciatore:

{Get of chicken thighs, bone-in and skin-on.
{Make ready of all-purpose flour.
{Take of garlic powder.
{Take of large (or 2 medium) onion, roughly chopped.
{Get of garlic, roughly chopped.
{Make ready of green bell pepper, deseeded and roughly chopped.
{Prepare of kalamata olives, pitted and halved.
{Get of capers, drained.
{Get of tomato paste.
{Prepare of dried oregano.
{Take of dry white wine.
{Take of chicken stock.
{Prepare of can of diced tomatoes.

Instructions to make Mom's chicken cacciatore:

The day before, dry brine the chicken by sprinkling the thighs with salt. Place them on a rack atop a cookie sheet and leave then uncovered in your fridge. Pull them out 30 minutes before you start cooking. Dry brining overnight will ensure your chicken cooks super moist, super tender, and perfectly seasoned right down to the bone..
Add a splash of olive oil to a large pan on medium-high heat. In a tray, combine the flour with the garlic powder, a large pinch of salt, and several grinds of black pepper. Toss the chicken thighs in the flour mixture and shake off the excess. Brown the thighs in the pan, skin-side first, until they're golden brown on all sides. This shouldn't take more than 6 or 7 minutes. Remove the chicken to a plate..
Add the onions to the pan and let fry for about 3 minutes. Add the garlic next and continue frying another 2 minutes. Add the green pepper, olives, and capers and fry another 2 minutes. Season with salt (lightly; the olives and capers are already salty) and several grinds of black pepper..
Stir in the tomato paste and oregano and let cook for 2 minutes, then add the wine. Bring to a simmer and let reduce for 2 or 3 minutes. Add the chicken stock and canned tomatoes. Let the sauce come up to a simmer again, then lay the thighs back into the pan. Turn the heat down to medium-low and let simmer for 20 to 30 minutes. Stir occasionally so that the bottom doesn't burn. Check the seasoning again before serving..

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