Chicken Cacciatore | Chicken Cacciatore Recipes | Chicken Cacciatore Recipe

Wipe the chicken dry. Salt and pepper well on both sides. Heat the olive oil in a heavy Dutch oven over medium-high heat. Add chicken pieces and cook for about 5-6 minutes on each side or until nicely browned. Brown the chicken in batches to prevent overcrowding of the pan. Remove the chicken to a plate and set aside. Add the onions into the Dutch oven (no need to clean it out first) and cook for 3 minutes, or until they begin to brown slightly. Add the garlic, celery and bell pepper and cook for an additional 5-6 minutes until vegetables begin to soften. Add tomatoes, thyme and bay leaf. Stir well. Add the chicken back to the pan along with any juices that accumulated on the plate while the chicken was resting. Bring to a gentle simmer. Cover and cook for approximately 1 hour. Near the end of cooking time, stir in the chopped parsley. Check and correct seasonings. Serve over your choice of pasta.

Reprinted with permission from Never Enough Thyme