Day 40: Oven-Roasted Chicken Cacciatora

I must admit, I did not cook this. I had bought all of the ingredients and then I fell ill and since it looked like a fairly easy recipe to make, I convinced my husband Trevor to make it.

Oven-roasted Chicken Cacciatora

This is a easy, one pan dish. It is made with chicken thighs, but you could use chicken breasts if you wanted, just be aware that it will cook faster.

In a roasting pan, spread out 8 chicken thighs (bone-in, skin on).

Scatter the following ingredients on top of the chicken:
-1/3 cup pitted kalamata olives
-4 thin slices hard salami, cut into 1 inch squares
-1 large red pepper, roughly chopped
-1 large tomato, coarse chopped
-1 red onion, coarse chopped
-leaves from two 4 inch pieces of rosemary
-10 fresh sage leaves, torn
-4 minced garlic cloves
-1 teas fennel seeds, crushed
-1/4 cup dry red wine
-1/4 cup extra virgin olive oil
-salt and pepper

Roast chicken at 400 F for 30 minutes, basting occasionally. Chicken should be 170 F. Usually with any recipe of this type, you would brown the chicken pieces first and then de-glaze the cooked on bits to make the sauce. The authors skip this part to make it easier and less messy, but next time I will probably go ahead and brown them first as I like the look and taste. Alternatively, you can broil the chicken afterwards to brown.

Serve with a squeeze of lemon. This was simple and easy and you can easily adjust the ingredients to what you have on hand. The dish was tasty with the rosemary and olives, so make sure you don't leave those out!

66 recipes down in How To Eat Supper.