Before I converted my hubby to become a pork and beef lover (particularly ribs), he pretty much ate only chicken. Let me correct that, he ate pork but only in the form of breakfast sausages and particularly the British variety as he believes they make the best sausages in the world – I must say, I do agree. At any rate, he still prefers to have chicken over red meat as he is quite health conscious (I am obviously not as good as him as I love pork too much!).
So he won’t get tired of the same chicken recipes that I seem to recycle ever so often (yup, it happens to bloggers, too!) I try to add some variety to my menu. One of the dishes which I know is very popular but we only have rather infrequently (how sad) is Chicken Cacciatore. I guess because I have never really liked the ones I have made before. I can never seem to make it right for some reason. There was a lady who gave me her recipe, which I thought was the best Chicken Cacciatore I have ever tasted, and so I was really happy when she kindly shared it. Unfortunately, I could never seem to replicate it – it was alright but what she made was so much better. Thereafter, I have stopped making it for a several years and moved on to other dishes.
Just a few days ago, I thought of making it again, this time adding red wine to my new version of Cacciatore. I thought that if there’s anything that can add tremendous flavor to a savory dish, it’s got to be wine. And so I poured it in and the dish came out really well, we loved it! The wine gave a lot of flavor to the chicken but without overpowering it. What came out was a nice, tender, moist and truly tasty Chicken Cacciatore. I won’t make it any other way now. Enjoy!
If you like what you see do subscribe to our posts via email. You can also like us in Facebook or join us on Pinterest so you can get the latest recipes and so much more. Thanks for visiting and happy browsing!
1 medium Onion, chopped
4 Garlic, crushed and peeled
3 skinless and boneless large Chicken breasts or 8 thighs
Salt and pepper, to taste
3 Tablespoons Butter (or Olive oil)
1 (14 oz) can diced Tomatoes, undrained or about 4 Roma Tomatoes, diced
3-4 sprigs of fresh Thyme (1 to 1-1/2 teaspoons dried)
Pinch of red chili flakes or to taste (if you want some heat, optional)
3/4 cup Red (or white) wine
1 cup large pitted Black Olives
8 oz mini-Bella mushrooms, cleaned and chopped
Parmesan cheese for serving
Place the onions and crushed garlic on the bottom of the slow cooker and the chicken pieces on top. Season generously with salt and pepper. Add the butter, tomatoes, thyme (if dried) and the red chili flakes, if using. Pour in the red wine. Cook on low for about 6-8 hours. Add the olives, mushrooms and fresh thyme during the last hour of cooking or when the chicken pieces are already tender. Shred the chicken pieces and serve warm with some pasta. Easy-peasy and delicious!
If you wish to print the recipe, there’s a print-friendly icon at the end of the post. Click on the “remove images” box for easy and convenient printing.
If you like what you see and would like to receive new recipe updates we’d love you to subscribe to our posts and join our site. Also do like us in Facebook or follow us on Pinterest so you can get the latest updates and so much more. Thanks for visiting and happy browsing!