Description
Italians are the masters of comfort food. Tender juicy chicken pieces, simmered in a rich aromatic and naturally sweet tomato sauce infused with earthy rosemary and subtle hints of garlic.
Ingredients
Units
Scale
- 320g Penne pasta
- 2 tablespoons Plain flour
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1/2 teaspoon each Garlic powder and onion powder
- 700g Chicken thigh fillet
- 3 tablespoons Olive oil
- 1 Onion – halved and sliced thinly
- 2 Red capsicums – sliced thinly
- 5 cloves Garlic – chopped
- 2 sprigs of Rosemary
- 8 sprigs Flat leaf parsley, stalks chopped, leaves chopped and reserved
- 45ml White wine or (vegetable or chicken stock)
- 1 tablespoon Balsamic vinegar
- 400g can Crushed tomatoes
- 375ml Chicken stock
- 2 Bay leaf
Instructions
Preheat oven to 180°C.
- Cook pasta in a large saucepan of boiling salted water until al dente. Drain and keep warm.
- Season the chicken pieces with the salt, pepper, garlic powder and onion powder. Place flour in a bowl and add seasoned chicken and toss to coat well, shaking off excess flour.
- Heat half of the oil in oven proof frying pan over a medium-high heat. Add chicken and cook for 2 minutes on each side or until lightly golden. Transfer to a plate. Heat remaining oil in the frying pan over a medium heat. Add the onions and cook for 3 minutes until just softened.
- Add capsicum, garlic, rosemary, and parsley stalks and cook for 2 minutes. Add vinegar and wine and cook for a further minute.
- Add tomatoes, stock and bay leaf. Bring to a simmer then return chicken to the pan.
- Transfer to oven and cook uncovered until chicken is cooked through, and sauces reduced and slightly thickened. Around 30 min. Remove from oven.
- Discard herb stalks and stir through chopped parsley. Season to taste. Serve immediately on top of pasta.
Notes
Substitutes and variations:
- Chicken:
Opt for bone-in, skin-on thighs for an authentically richer and more flavourful dish. - Pasta:
Penne pasta can be substituted with other types of pasta, like fusilli, rigatoni, or farfalle, depending on your preference or what you have available.
You can also enjoy this dish with alternatives like rice or creamy polenta. - Herbs:
Experiment with different herbs to customize the flavour. Instead of rosemary, you could use thyme, basil, or oregano for a unique twist. - Wine Substitute:
If you prefer not to use wine, you can replace it with chicken stock or vegetable broth to keep the liquid volume consistent. - Vinegar:
Balsamic vinegar can be swapped with red wine vinegar, apple cider vinegar, or even a squeeze of lemon juice to add acidity and brightness. - Vegetables:
Feel free to add or substitute vegetables to your liking. Zucchini, eggplant, or spinach are great options to incorporate more greens. - Spices:
Enhance the dish’s depth of flavour by adding a pinch of red pepper flakes for a touch of heat or a dash of smoked paprika for a smoky undertone. - Cheese:
For a creamier version, you can sprinkle some grated Parmesan or Pecorino cheese on top before serving. - Fresh Tomatoes:
If you have fresh tomatoes on hand, you can dice them and use them instead of canned crushed tomatoes. This will add a fresh and vibrant taste. Add spoon full of sugar and additional seasoning to taste. - Olives or drained capers:
To bring a Mediterranean twist, add pitted black olives or capers for an extra burst of savoury flavour.
Feel free to get creative and tailor the recipe to your taste preferences or the ingredients you have available. Enjoy your delicious and personalized chicken cacciatore!
- Prep Time: 10
- Cook Time: 40
- Category: Main Course
- Method: Stew
- Cuisine: Mediterranean
