{"id":950,"date":"2025-12-08T11:00:43","date_gmt":"2025-12-08T11:00:43","guid":{"rendered":"https:\/\/foodian.net\/?p=950"},"modified":"2025-12-08T11:06:31","modified_gmt":"2025-12-08T11:06:31","slug":"chicken-cacciatore","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=950","title":{"rendered":"Chicken Cacciatore"},"content":{"rendered":"
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Chicken Cacciatore<\/h2>\n
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Equipment<\/h3>
  • Dutch oven<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 4<\/span> chicken thighs<\/span><\/li>
    • 28<\/span> oz<\/span> tomatoes<\/span> whole, peeled<\/span><\/li>
    • 2<\/span> Bell peppers <\/span> mulit-colored<\/span><\/li>
    • 1<\/span> onion<\/span> sweet or yellow<\/span><\/li>
    • 1<\/span> carrot<\/span><\/li>
    • 2<\/span> ribs<\/span> celery<\/span><\/li>
    • 3<\/span> cloves<\/span> garlic<\/span><\/li>
    • 1<\/span> tbsp<\/span> olive oil<\/span> evoo<\/span><\/li>
    • 2<\/span> oz<\/span> tomato paste<\/span><\/li>
    • 2<\/span> tsp<\/span> oregano<\/span><\/li>
    • 2<\/span> tsp<\/span> basil<\/span><\/li>
    • 1<\/span> tsp<\/span> thyme<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> marjoram<\/span><\/li>
    • 1<\/span> tbsp<\/span> balsamic vinegar<\/span><\/li>
    • \u00bd<\/span> cup<\/span> red wine<\/span> dry<\/span><\/li>
    • salt and pepper<\/span> to taste<\/span><\/li>
    • 12<\/span> oz<\/span> spaghetti<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Rough chop the bell peppers and onions into bite sized pieces.<\/span><\/div><\/li>
      • Dice the carrot and celery.<\/span><\/div><\/li>
      • Mince the garlic.<\/span><\/div><\/li>
      • Put the tomatoes in a large bowl and crush by hand. Remove any stems or skins that may have been in the can.<\/span><\/div><\/li>
      • Heat olive oil in a Dutch oven over medium high heat.<\/span><\/div><\/li>
      • Lightly salt the chicken. Add the chicken, skin side down, to the Dutch oven and cook for about 4-5 minutes until skin is crispy. Then flip the chicken and continue to cook for another 4 minutes. Remove the chicken to a plate and cover with foil. The chicken will not be completely cooked at this time.<\/span><\/div><\/li>
      • Lower the heat to medium and use about a tbsp of water to deglaze the pan of any chicken fond. Immediately add the onions and a pinch of salt. Sweat the onions for about 4 minutes. <\/span><\/div><\/li>
      • Add the peppers, carrot, and celery to the pot and continue cooking another 4-5 minutes until the vegetables start to soften. <\/span><\/div><\/li>
      • Add the garlic, oregano, basil, thyme, and marjoram and cook another 30 seconds or so until you can smell the garlic.<\/span><\/div><\/li>
      • Turn the heat back up to medium high and add the tomatoes, wine, and balsamic vinegar. Bring to a low boil.<\/span><\/div><\/li>
      • Lower to a simmer and add salt and pepper to taste. <\/span><\/div><\/li>
      • Add the chicken back into the pot and cook covered for 30 minutes.<\/span><\/div><\/li>
      • Stir in the tomato paste to thicken the sauce.<\/span><\/div><\/li>
      • Cook spaghetti according to directions.<\/span><\/div><\/li>
      • Serve over spaghetti<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        Notes<\/h3>
        Instead of using whole chicken pieces, substitute cut chicken pieces. Take 4 boneless, skinless chicken thighs and cut into 1 inch chunks. During the chicken cooking step, cook the chicken chunks until they start to brown.<\/span>
        <\/div>\nAdd mushrooms if desired. Slice mushrooms and add at the same time as the carrot and celery.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":957,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[21],"tags":[],"class_list":["post-950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/950","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=950"}],"version-history":[{"count":0,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/950\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/media\/957"}],"wp:attachment":[{"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=950"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=950"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=950"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}