A rich, rustic chicken cacciatore with mushrooms, tomatoes, olives, and fresh herbs, finished with Della Terra Garlic Olive Oil and Italian Herbs of Naples Dark Balsamic for deep, savoury flavour.
Prep: 20 minutes
Cook: 1 1/2 hours
Makes: 4–6 servings
Ingredients
- 2 tbsps Della Terra Garlic Olive Oil
- 3 lb chicken pieces
- 3 tbsps all-purpose flour
- 1 can (28 oz) plum tomatoes, undrained and chopped
- 1/2 cup dry white wine
- 1/4 cup Della Terra Italian Herb of Naples Dark Balsamic
- 2 cloves garlic, minced
- 1/2 lb mushrooms, sliced
- 1/2 cup pitted black olives
- 1 tsp fresh oregano, chopped
- 1 tsp fresh basil, chopped
- 1/2 tsp pepper
- Fresh parsley, chopped for garnish
Directions
Preheat oven to 350°F.
Heat Della Terra Garlic Olive Oil in a large skillet over medium heat.
Lightly dredge chicken pieces in flour and cook, turning often, for 15–20 minutes or until well browned on all sides.
Transfer chicken to a 12-cup baking dish.
Discard all but 2 tablespoons of fat from the skillet.
Add tomatoes with juices, olives, white wine, garlic, mushrooms, Italian Herbs of Naples Dark Balsamic, oregano, basil, and pepper.
Stir well, scraping up any browned bits from the bottom of the pan.
Pour the mixture over the chicken.
Bake loosely covered for 40–45 minutes, or until chicken is fully cooked and juices run clear.
Garnish with fresh parsley and serve.