Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

Cacciatore, a vibrant and flavorful dish, originates from Italy. This is how hunters prepared game they'd hunted. Nowadays, when hunting is no longer necessary, regular store-bought chicken will do. As usual, every Italian family has its own secrets for preparing this dish, but tomato sauce and spices remain the same. Fans of Italian culinary traditions should definitely give this dish a try.

Ingredients:

• 8 whole chicken thighs with skin
• 450 g egg noodles
• 0.5 cups flour
• 1/4 cup olive oil
• 1 tbsp (15 g) butter
• 2 green and 2 red bell peppers, cored and sliced
• 1 medium onion, cut into half rings
• 5 cloves garlic, diced
• 350 g of mushrooms, sliced
• 0.5 tsp thyme
• 1/4 teaspoon turmeric
• Crushed red pepper flakes to taste (optional)
• 3/4 cup dry white wine
• 800g can of diced tomatoes in their own juice
• Chopped parsley, for sprinkling
• Grated Parmesan, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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egg noodles, chicken thighs, sweet pepper, champignon mushrooms, red pepper flakes, thyme, turmeric, tomatoes

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Preparation:

Step 1
• Preheat oven to 170°C.
  
  Season the chicken with salt and pepper on both sides. Dredge the chicken in flour. Heat the olive oil and butter in a large ovenproof skillet or cast iron pot over medium-high heat.
  
  Place the chicken thighs skin-side down in the pan, 4 at a time. Fry until golden brown on both sides and transfer to a clean plate. Repeat with the remaining chicken. Drain half the fat and discard.
Step 2
• Add the bell pepper slices, onion, and garlic to the pan. Stir for about a minute. Sprinkle with thyme, turmeric, and 0.5 teaspoon salt. Those who prefer a little spice can also add crushed red pepper flakes. Season with black pepper to taste. Stir and pour in the wine, bringing to a boil.
Step 3
• Add the tomatoes and stir. Return the chicken to the pan, skin side up, making sure not to submerge it completely in the sauce. Cover and bake for 45 minutes. Remove the lid and increase the temperature to 190°C (350°F). Cook for another 15 minutes.
Step 4
• Meanwhile, cook the noodles according to package directions. Don't overcook! Strain and set aside.
  
  Transfer the chicken and vegetables to a plate. Return the pan to the stove over medium-high heat. Let the sauce reduce, about a couple of minutes.
  
  Transfer the noodles to a large platter or deep bowl. Top with the vegetables, then arrange the chicken pieces on top. Pour the sauce over the chicken and noodles. Sprinkle with parsley and Parmesan before serving.
  
  Recipe Chicken Cacciatore in Italian.

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