Cook1 hr 5 mins
This a mash-up of several recipes I had from various sources. The roasting and the balsamic give it such a deep taste, it was the best. I just had to share it! Traditional Chicken Cacciatore uses bone in chicken but I find that boneless skinless thighs stay nice and moist and make it easier to eat. No knife needed to cut the thighs, that's how tender they get. And don't worry about the garlic, it mellows into a sweet dream with the roasting. I've tried this recipe with both dry white and dry red, and I prefer the white, but it's a personal preference.
- 1 1⁄2 cups plum tomatoes, rough chopped
- 10 ounces mushrooms, any type, quartered
- 1 small green pepper, rough chopped
- 1 large onion, rough chopped
- 8 garlic cloves, peeled, left whole
- 5 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 2 lbs boneless skinless chicken thighs (4-6 thighs depending on the size)
- 2 tablespoons fresh rosemary, chopped, divided
- 1 cup dry white wine
- 1 (14 ounce) can whole tomatoes, squeeze and drain the tomatoes, reserving 1/2 cup of juice
- 1⁄2 cup chicken broth
- 1 tablespoon fresh marjoram, chopped
- 3 tablespoons capers, drained, divided
- Preheat oven to 500°F
- Prepare all roasting vegetables (tomatoes, mushrooms, pepper, garlic, onions) as indicated above. To simplify garlic peeling, smack the garlic clove with the flat side of the knife, the peel will just come right off.
- In a large bowl combine chopped plum tomatoes, quartered mushrooms, chopped green pepper, garlic cloves, and chopped onion. Add 2 T Balsamic vinegar and 2 T olive oil and toss to combine well.
- Place vegetables into a large roasting pan, sprinkle with salt and pepper, and into the oven. Roast, stirring occasionally, until the onions and garlic are golden brown and nearly all the liquid from the mushrooms and tomatoes has evaporated, about 40-50 mins, could be longer depending on the size of the pan.
- Reduce oven temperature to 325°F.
- Sprinkle chicken with salt and pepper and 1 T rosemary.
- In a large skillet add remaining 3 T oil and heat on medium heat until oil is hot. Add one thigh at a time, making sure not to crowd them. I do them in a couple batches.
- Brown both sides of the thighs until a golden brown, putting chicken into bowl as they are done.
- Add wine and chicken broth to skillet and simmer until reduced by 1/2 scraping up any browned chicken bits that stuck to the bottom. Add canned tomatoes with liquid and combine thoroughly.
- Remove roasting pan from oven. Nestle chicken in roasted vegetables and pour wine mixture over the top. Sprinkle remaining 1 T rosemary, marjoram and 1/2 of capers. Stir gently, incorporating any brown bits that may have stuck to the sides of the roasting pan.
- Return roasting pan to oven and bake for 15 - 20 mins, or until chicken is done and juices run clear. Top with remaining capers.
- Serve over pasta or polenta.