Delivita Chicken Cacciatore
Golden chicken thighs simmered with peppers, onions, olives, herbs and tomato sauce. This rustic Italian-inspired one-pan dish develops a rich, slow-cooked flavour, while the Delivita oven helps keep the chicken skin golden and crisp.
Prep Time
15 minutes
Cook Time
35–45 minutes
Serves
4
Ingredients
- 6 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 red pepper, sliced 1 yellow pepper, sliced 1 red onion, sliced 3 garlic cloves, finely chopped 400g chopped tomatoes 2 tbsp tomato purée 100g pitted black olives 100ml chicken stock 1 tsp dried oregano 1 tsp dried thyme Small handful of fresh basil or parsley Salt and freshly ground black pepper
Method
- Season the chicken. Pat the chicken thighs dry and season generously with salt and pepper.
- Brown the chicken. Heat the olive oil in the cast-iron pan. Place the chicken skin-side down and fry until the skin is golden and the fat has rendered. Turn briefly to brown the other side, then remove and set aside.
- Cook the vegetables. Add the peppers and onion to the same pan, using the rendered chicken fat to build flavour. Fry until softened, then add the garlic and tomato purée.
- Make the sauce. Stir in the chopped tomatoes, chicken stock, olives, oregano and thyme. Bring to a gentle simmer and allow the sauce to reduce slightly.
- Return the chicken. Nestle the thighs into the sauce, keeping the skin exposed above the liquid.
- Cook in the Delivita. Transfer the pan to a moderately heated oven and cook for around 25–35 minutes, until the chicken is cooked through and the sauce has thickened. Rotate the pan if needed, and finish with the skin exposed to the oven’s stronger top heat to crisp it up.
- Finish and serve. Scatter with fresh basil or parsley and serve straight from the pan with crusty bread.
Delivita tip: Keep the chicken skin above the tomato sauce throughout cooking. Submerging it will soften the skin rather than allowing it to crisp.
