Recipe: Perfect Mom's chicken cacciatore

Mom's chicken cacciatore.

You can cook Mom's chicken cacciatore using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mom's chicken cacciatore

1. Prepare 9 of chicken thighs, bone-in and skin-on.
2. Prepare 2 cups of all-purpose flour.
3. Prepare 1 tsp of garlic powder.
4. You need 1 of large (or 2 medium) onion, roughly chopped.
5. It's 4 cloves of garlic, roughly chopped.
6. It's 1 of green bell pepper, deseeded and roughly chopped.
7. Prepare 12-15 of kalamata olives, pitted and halved.
8. It's 1/4 cup of capers, drained.
9. Prepare 2 tbsp of tomato paste.
10. You need 2 tsp of dried oregano.
11. You need 1 cup of dry white wine.
12. You need 1 cup of chicken stock.
13. Prepare 1-796 ml of can of diced tomatoes.

Mom's chicken cacciatore step by step

1. The day before, dry brine the chicken by sprinkling the thighs with salt. Place them on a rack atop a cookie sheet and leave then uncovered in your fridge. Pull them out 30 minutes before you start cooking. Dry brining overnight will ensure your chicken cooks super moist, super tender, and perfectly seasoned right down to the bone..
2. Add a splash of olive oil to a large pan on medium-high heat. In a tray, combine the flour with the garlic powder, a large pinch of salt, and several grinds of black pepper. Toss the chicken thighs in the flour mixture and shake off the excess. Brown the thighs in the pan, skin-side first, until they're golden brown on all sides. This shouldn't take more than 6 or 7 minutes. Remove the chicken to a plate..
3. Add the onions to the pan and let fry for about 3 minutes. Add the garlic next and continue frying another 2 minutes. Add the green pepper, olives, and capers and fry another 2 minutes. Season with salt (lightly; the olives and capers are already salty) and several grinds of black pepper..
4. Stir in the tomato paste and oregano and let cook for 2 minutes, then add the wine. Bring to a simmer and let reduce for 2 or 3 minutes. Add the chicken stock and canned tomatoes. Let the sauce come up to a simmer again, then lay the thighs back into the pan. Turn the heat down to medium-low and let simmer for 20 to 30 minutes. Stir occasionally so that the bottom doesn't burn. Check the seasoning again before serving..