Is there such a thing as a Cacciatore Bolognese? Well, my Chicken Cacciatore started as a Cacciatore until I realised I had no mushrooms and the olives had also disappeared. The hungry boys were at home which meant there was no time to nip out and grab some last minute supplies, hence my only other option was to change it to something that resembled a Spaghetti Cacciatore Bolognese!
So this version of my Bolognese is garlicky with a little spicy kick. —Ginni Kelley
Chicken thighs (boneless & skinless)
medium onion, thinly sliced
chicken stock or water
dried basil and oregano mix
Red wine (I used Merlot)
Cloves of garlic (I used one whole head)
Extra virgin olive oil
In This Recipe
Preheat oven to 375F. Spread the onions on a parchment paper lined baking sheet, and put the chicken thighs on top (the smooth side facing up). Season with salt, black pepper and drizzle a little bit of olive oil on top.
I like to roast my garlic for sauces, so I added a whole head of garlic to the baking sheet drizzled with a little oil on top. Roast in the oven for 20 minutes on the middle rack.
As the juices start warming up in the pan, squeeze the garlic out of the roasted garlic cloves and into the pan. Pick out the chicken pieces, as these would need to be sliced, but the onions go into the pan with the garlic. Let this cook down for a minute or so before adding the crushed tomatoes.
Add all the remaining ingredients into the sauce, individually stirring them in. Let the sauce thicken and cook down a little before adding the salt and pepper. Whilst the sauce is cooking down, slice the roasted chicken thighs into bite size pieces and add to the sauce and also add Spaghetti noodles into the boiling hot water with some salt and a little oil.
In 10 minutes, as the sauce is cooked down, the noodles should also be al dente. Drain the noodles, reserving half a cup of the starchy water to add to the sauce with the noodles. Serve the sauce on top of the noodles or all mixed in, works great either way and is a good crowd pleaser !