Recipe by Mainely Debbie
This recipe is from Keith Young who won the "throwdown for Chicken Cacciatore" with Bobby Flay. It is sooo good and even better the next day. I doubled the recipe using 22 chicken thighs and doubled the rest of the ingredients. I left out the hot pepper flakes because I don't like them and served it over fettuccine. I doubled it so I could freeze some for another meal. My family loved this recipe and it is now my go to recipe for cacciatore. I baked mine in a large catering pan for about and hour uncovered at 375 after doing all the prep work on the top of the stove.
Top Review by aimbrulee
Thank you! This was very easy to make and delicious. I Used a package of chicken legs and thighs, and a pack of chicken breasts to save time (no cutting necessary). My kids loved it. I will definately make this one again.
- flour, to coat chicken
- 2 whole chickens, each cut into 8 pieces with the breasts cut into 1/3 's
- 3⁄4 cup olive oil
- 6 garlic cloves, peeled and halved
- 10 -12 ounces white mushrooms, sliced
- 1 large onion, peeled and sliced
- 2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
- 2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
- 1 cup dry white wine
- 1 (15 1/2 ounce) can chicken broth
- 1 (28 ounce) can whole tomatoes, with their juice, crushed
- 1 teaspoon crushed red pepper flakes
- kosher salt
- 1 teaspoon dried oregano
- 2 -3 tablespoons tomato paste
- 6 leaves fresh basil, chopped
Directions See How It's Made
- Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
- Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
- Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
- Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
- This dish goes well with any pasta or rice and tastes even better the following day.