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Easy Kosher Chicken Cacciatore With Fresh Tomatoes

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Meat (Fleishig)

Chicken cacciatore is a rustic Italian braise: chicken pieces browned and simmered with peppers, onion, garlic, crushed and fresh tomatoes, red wine and herbs until tender, finished with fresh basil and parsley.

Building Layers of Flavor

Brown the chicken well and set it aside; the browned bits in the pan are the base of the sauce. Cook the onion and peppers in the same pan, add the garlic, deglaze with wine, then add the tomatoes, broth and herbs and return the chicken to simmer. Dark meat stays tender through the long cooking time.

Kosher Notes

This is a meat (fleishig) recipe with no dairy; skip any parmesan. Use a kosher red wine (or more broth) and kosher chicken broth.

Make-Ahead

Cacciatore tastes even better the next day. Simmer uncovered for the last 10 minutes for a thicker sauce. Leftovers keep for 3 days.

Easy Kosher Chicken Cacciatore With Fresh Tomatoes
This kosher chicken cacciatore combines tender chicken with a rich tomato sauce full of peppers and herbs, perfect for Friday night dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 lbs chicken pieces thighs and drumsticks work best
  • 3 tablespoons olive oil divided
  • 1 large onion diced
  • 1 large red bell pepper cut into strips
  • 1 large green bell pepper cut into strips
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28 oz
  • 2 large fresh tomatoes diced
  • 1/2 cup kosher red wine optional
  • 1 cup chicken broth low sodium
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 cup fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground

What I use for this recipe

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Method
 

  1. Season chicken pieces on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Brown chicken pieces in batches, about 4-5 minutes per side, until golden brown. Don't overcrowd the pan. Transfer browned chicken to a plate and set aside.
  3. Add remaining tablespoon of olive oil to the same pot. Add diced onion and cook for 3-4 minutes until softened.
  4. Add bell pepper strips and cook for another 5 minutes, stirring occasionally, until peppers begin to soften.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. If using wine, add it now and let it simmer for 2 minutes to cook off some alcohol.
  7. Add crushed tomatoes, diced fresh tomatoes, chicken broth, oregano, thyme, and bay leaf. Stir to combine.
  8. Return chicken pieces to the pot, nestling them into the sauce. Bring to a simmer.
  9. Reduce heat to low, cover partially, and simmer for 45-50 minutes, turning chicken pieces once halfway through.
  10. Remove bay leaf and stir in fresh basil and parsley. Taste and adjust seasoning with salt and pepper as needed.
  11. Let rest for 5 minutes before serving to allow sauce to thicken slightly.

Notes

This dish tastes even better the next day. Store leftovers in the refrigerator for up to 3 days. You can substitute bone-in chicken breasts if preferred, but dark meat stays more tender during the long cooking time. For a thicker sauce, simmer uncovered during the last 10 minutes of cooking.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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