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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Chicken Cacciatore
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!
Servings: 3
Ingredients
- 1.5 lb bone-in skin-on chicken thighs (4-6 pieces)
- kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- 1 onion (finely chopped)
- 8 button mushrooms (sliced)
- 2 Tbsp extra-virgin olive oil
- 3 cloves garlic (peeled and smashed)
- 2 bay leaves
- 1 cup marsala wine
- 1 can whole/diced tomato (28 oz, 794 g including juice)
- 1 cup vegetable stock
- 2 Tbsp oregano (dried) (or you can just put 1 Tbsp fresh oregano)
- 4 servings cooked pasta
- parsley (finely chopped, to garnish)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Instructions
- Season the chicken generously with salt and pepper. Heat 1 Tbsp olive oil on high heat in a cast-iron skillet. When the skillet is hot, sear the chicken with the skin side down first. Do not crowd the pan and do in batches if necessary (so the chicken won't be steamed).
- 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. Transfer to a plate and repeat this process until all pieces of chicken are done.
- Meanwhile, in a large frying pan or a heavy-bottomed Dutch oven, 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.
- When onions are soft, add mushrooms and cook till tender.
- Transfer the chicken into the pan/pot, skin side up.
- Add wine, tomatoes, vegetable stock, and oregano. Break the tomatoes into small pieces with a wooden spatula. Cover with the lid and lower the heat. At a gentle simmer, cook for 60 minutes.
- After simmering for an hour, taste and season with salt and pepper to your taste. Transfer the chicken to 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. I usually serve the dish with pasta.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
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