Last month a parenting website called Parent Palace contacted me and asked me if I would be interested in doing guest posts for their recipes section. As a mother of two myself, I immediately love the website featuring parenting topics and advice, including how to be on budget, beauty and fashion tips, home and garden, Sex & Love (hmm!), Meal Plans and Recipes (Yes!), and giveaways…. I am honored to accept the request and going forward my recipes will be featured on Parent Palace every other Wednesdays. This website is great for parents-to-be as well since there is a special column just for pregnancy.
For my first post, I thought Chicken Cacciatore can be a good dish to start with. Japanese call it Chicken Tomato Ni (チキンのトマト煮) and this is a pretty common home cooked meal in Japan. My kids love this dish and it’s one of our favorite comfort food. I am not sure if my recipe follows the authentic Italian method but I hope you enjoy it as much as my family does!
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- 1.5 lb (4-6 pieces) Chicken thighs with skin and bones, rinsed and pat dried
- Freshly ground black pepper
- 1 medium onion, finely chopped
- 2 cups mushrooms, sliced
- 2 Tbsp. olive oil
- 3 cloves garlic, smashed with a knife
- 2 bay leaves
- 1¼ cup Marsala wine
- 1 (28oz) whole/diced tomato can
- 2 cubes vegetable bouillon
- 2 Tbsp. dried oregano (or you can just put 1 Tbsp. fresh oregano)
- 4 servings of your favorite cooked pasta
- Finely chopped parsley for garnish
- Sprinkle salt and pepper generously on the chicken. Cut onion, mushrooms, and garlic.
- In a large fry pan or pot, heat 1 Tbsp. olive oil on medium heat and cook garlic and bay leaves till fragrant.
- Lower the heat to medium low heat and sauté onions until tender.
- While onions are being cooked, heat 1 Tbsp. olive oil on high heat in a cast-iron skillet (or a large skillet). When the skillet is hot, cook the chicken with the skin side facing down first. Do not crowd the pan and do in batches if necessary. Once the chicken is nicely browned, about 10-12 minutes, flip the chicken over and cook the other side until browned, about 10-12 minutes. When both sides of chickens are browned, transfer to a plate and repeat this process until all pieces of chicken are done.
- When onions are soft, add mushrooms and cook till tender.
- Transfer the chicken into the pan/pot, skin side up.
- Add wine, tomatoes, bouillon cubes, and oregano. Break the tomatoes into small pieces with wooden spatula. Cover with the lid and lower the heat. At a gentle simmer, cook for 60 minutes. Add salt and pepper to adjust taste if necessary.
- The picture below is after 60 minutes of simmering. Remove the chicken into a serving platter, and increase the heat to high. Let the sauce reduce for about 2 minutes. The sauce should start thickening.
- Pour the sauce over the chicken and garnish with parsley. Serve with pasta.