This is a kinda-sorta cacciatore. It has the basic components with a few extras thrown in. Known as the ‘hunter stew’ cacciatore combines chicken thighs, tomato, herbs, and onion.
Tonight’s dinner has all of that plus a mix of olives for added flavor and texture.
- Chicken thigh, bone in
- Garlic, 2 cloves minced
- Onion, 1/2 minced
- Olives, halved
- Thyme, 1 T
- Tomato puree, 2 cups
- Stock, 1 cup
- Red wine, 1/2 cup
For this dish do watch your level of seasoning. The olives add a briny twang that could become overpowering if salt is added with a heavy hand while cooking.
Two pans are needed to achieve success. Sear the chicken until golden brown. In a neighboring pan sweat the onion, garlic, thyme, and olives. Add the chicken to the second pan. Deglaze the pan the chicken was seared in with the red wine. Add the tomato puree, stock, and reduced wine to the main cooking pan. Bring to a simmer. Braise in the oven until knife tender (~45 minutes).
Serve with noodles or polenta. The rich tomato sauce allows the dish to be paired well with more robust reds – Barbara, super Tuscans, and Chianti Classico would all be excellent choices.