- 1 chicken, approximately 1.6 kg (3 1/2 lb), cut into 8 pieces
- Salt and freshly ground black pepper
- 60 ml (4 tbsp) all-purpose flour
- 75 ml (5 tbsp) olive oil
- 2 medium onions, minced
- 6 garlic cloves, finely chopped
- 2 red peppers, cut into thin strips
- 2.5 ml (1/2 tsp) dried thyme
- 250 ml (1 cup) Italian red wine
- 1 can, 796 ml (27 oz), diced tomatoes
- 15 ml (1 tbsp) tomato paste
- 30 ml (2 tbsp) fresh oregano, chopped
- 15 ml (1 tbsp) sugar
- 15 ml (1 tbsp) butter
- 500 ml (2 cups) white button mushrooms, thinly sliced
- 185 ml (3/4 cup) pitted black olives
- 60 ml (1/4 cup) flat parsley, chopped
- 1 pack 450 g (1 lb) tagliatelle
- Season the chicken pieces with salt and pepper, then coat them with the flour.
- In a large enamelled cast-iron casserole, heat 60 ml (4 tbsp) of olive oil over medium-high heat.
- Brown the chicken on all sides. Set aside.
- In the same casserole, sweat the onions, garlic, peppers and thyme for 3 to 4 minutes.
- Pour in the wine and reduce by half.
- Add the tomatoes, tomato paste, oregano and sugar.
- Season with salt and pepper and mix well.
- Return the chicken to the casserole and stir.
- Cover and cook over low heat for 30 minutes.
- In a skillet, heat the butter and the remaining oil over medium-high heat.
- Once the butter foams, cook the mushrooms. Set aside.
- When the chicken is cooked, remove the casserole lid and stir in the mushrooms, olives and parsley.
- Cook, uncovered, for another 15 minutes.
- Meanwhile, cook the tagliatelles in salted boiling water.
- Serve the chicken cacciatore hot on a bed of pasta.