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By Esther Boateng
Chicken Cacciatore is essentially a flavorful tomato-based stew made with tomatoes, onions, mushrooms, and chicken. To enhance the flavor of the chicken I like to season it overnight with Pluck All-Purpose seasoning and balsamic vinegar before it goes in the oven, but you can also pan-fry it.
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Directions Pre-heat oven to 400 degrees Fahrenheit.
Add ghee to a hot pan, place chicken thighs in the pan and sear for a few minutes to seal in the juices.
Add a small amount of bone broth to prevent the chicken from sticking to the pan if necessary.
Season chicken with a drizzle of balsamic vinegar.
Transfer to a baking tray and cook in the oven for up to 40 minutes or until no longer pink inside.
While the chicken is in the oven prepare the tomato and onion-based sauce.
Peel and crush garlic.
Slice onions.
Slice mushrooms.
Use the same pan and add more ghee.
Sauté onions and mushrooms for 5 minutes.
Include crushed garlic, seasoning and vegetable powders and stir briefly.
Include tomatoes and stir.
Bring to a boil then let it gently simmer for up to 20 minutes.
Add additional seasoning or bone broth if necessary.
Remove the chicken from the oven and submerge in the tomato sauce mixture.
Garnish with capers, olive paste or a dash of fermented hot sauce.
Serve with rice or noodles.
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