Today I’m sharing Chicken Cacciatore which the Japanese would call it Chicken Tomato Ni (チキンのトマト煮).
It’s a popular 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 Chicken thighs with skin and bones (1.5 lb = 4-6 pieces)
- Kosher salt
- Freshly ground black pepper
- 1 onion (finely chopped)
- 2 cups mushrooms (sliced)
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic (smashed with a knife)
- 2 bay leaves
- 1¼ cup Marsala wine
- 1 can whole/diced tomato (1 can = 28 oz)
- 2 cubes vegetable bouillon
- 2 Tbsp oregano (dried) (or you can just put 1 Tbsp fresh oregano)
- 4 servings cooked pasta
- Parsley (finely chopped, to garnish)
Gather all the ingredients.
- 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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.