Chicken Thighs Cacciatore; Barcelona & Gaudi

I use skinned thighs – because I have dogs.

Also, because unless it’s crispy from frying / oven frying or grilling, I don’t particularly like it.

The dogs, on the other hand, love it.

Skin the thighs by simply pulling it off. You may need to cut in a few places. Then cut it up, reserving all the fat, fry it a bit and give it to the dogs in their kibble for dinner.

They will be deliriously happy and you will feel like a righteous human.

I added tomato paste to the sauce to thicken it a bit. I use home-grown tomatoes, that are frozen.They tend to be a bit ‘thinner’ than commercial, canned Roma tomatoes. Use it or not.

Skillet Chicken Thighs Cacciatore

Total time: 40 minutes


  • 4 chicken thighs, skinned
  • 4oz (120gr) mushrooms, sliced
  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups (15oz, 450gr) tomatoes, peeled, chopped
  • 1/2 cup (4oz, 120ml) red wine
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tbs tomato paste, optional
  • 1 tbs olive oil

Chicken Thighs Cacciatore


  • Heat oil in medium skillet over medium-high heat.
  • Add chicken thighs and brown on both sides, about 5 minutes.
  • Add mushrooms, onion, pepper, garlic, paprika, and sauté 5 minutes longer.
  • Add tomatoes, wine, oregano, tomato paste, and stir to combine.
  • Turn the thighs once or twice to coat with sauce.
  • Cover, reduce heat and simmer 20 minutes.
  • Serve from skillet or remove to a small platter, with sauce.

Print Recipe

When we lived in Andorra we spent a lot of time in Barcelona – long weekend visits and day trips.

I never went into the 2 Gaudi houses: Casa Batlló and Casa Milà.

As it turns out, there was a good reason I missed them – they didn’t open to the public until after we moved.

On return trips we just re-visited our favorite places and never thought to look for anything newly opened.

Now we know better….

We toured Casa Batlló on this trip.

Yes, there was a line to get in…..

I loved this fireplace – especially the built-in seat on the side.

The rope across the front kept me from trying it out.

Everything in the house is curved. Note the door frame for the spiral staircase – also roped off.

This is the upper door frame separating 2 sitting rooms. The double doors open for one big room when needed.

Of course the ceilings and light fixtures were equally interesting:

More photos next time….

As many of you know, I don’t like too many photos in any one post – whether they are food or Gaudi.

If you would like more info: this Antoni Gaudí page provides visitors with Gaudí’s bio, works for sale, and exclusive articles, as well as up-to-date Gaudí exhibition listings.

Last update on July 10, 2018

6 thoughts on “Chicken Thighs Cacciatore; Barcelona & Gaudi”

  1. I would get dizzy in that house! But it’s very interesting.

    Your recipe looks delicious. I only cook with chicken thighs. They stay nice and moist most of the time (there is that one occasion…) and I think they’re more flavorful than the chicken breast is. I toss my tomatoes in the freezer whole, in a plastic bag though. When I need tomatoes, I just run them under really hot water, peel the skins right off and toss them into whatever I’m cooking. While they’re not cut into nice squares, they’re just as tasty 🙂

    • It’s a very tall house… I like thighs – and the dogs like having the skin in their dog food lol,. I still use breasts, though, esp for stir-fries. If I had a bigger freezer I would do that, but mine is overflowing by the end of summer so I have to be very efficient lol

  2. Are not the the Gaudi houses the most wonderful places ? I knew nothing about Gaudi would you believe till about two years ago….Australia is isolated or maybe I was !!!!!

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