1/1 Photo of Chicken Cacciatore
This is from Gourmet Magazine 1948. "It's been decades since this dish was considered ethnic. Now we just think of it as down-home American food of the best kind. The moist, tender meat takes on a deep tomato flavor that suggests it's been cooking for days rater than for less than 2 hours." I don't see why you couldn't do this one in the crock pot! Serve over white rice or egg noodles.
My Private Note
Units: US | Metric
- 1Pat chicken dry and sprinkle on all sides with salt and pepper. Heat oil in a deep 12 inch skillet until hot, then brown the chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
- 2Reduce heat to moderate and add onion, bell pepper and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits until onion and garlic are golden, 8-10 minutes.
- 3Add wine and simmer until liquid is reduced by 1/2. Add tomatoes with their juice and simmer, breaking up the tomatoes, for 5 minutes. Add chicken stock and return chicken pieces to the pan.
- 4Simmer, loosely covered until the chicken is cooked through, 35-45 minutes. Season to taste with salt and pepper.
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Nutritional Facts for Chicken Cacciatore
Serving Size: 1 (274 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 209.2
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 2.9 g
- Cholesterol 36.2 mg
- Sodium 932.1 mg
- Total Carbohydrate 10.6 g
- Dietary Fiber 2.2 g
- Sugars 5.1 g
- Protein 10.5 g