Chicken Cacciatore

Submitted 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."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 4

ingredients

• flour, to coat chicken
• 2 whole chickens, each cut into 8 pieces with the breasts cut into 1/3 's
• 177.44 ml olive oil
• 6 garlic cloves, peeled and halved
• 283.49-340.19 g 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
• 236.59 ml dry white wine
• 439.41 g can chicken broth
• 793.78 g can whole tomatoes, with their juice, crushed
• 4.92 ml crushed red pepper flakes
• kosher salt
• 4.92 ml dried oregano
• 29.58-44.37 ml tomato paste
• 6 leaf fresh basil, chopped

directions

1. 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.
2. Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
3. 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.
4. 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.
5. This dish goes well with any pasta or rice and tastes even better the following day.

Reviews

[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.

 

[Carol L.]

I just made this with chicken thighs and no mushrooms since I did no have any. Also used cooking grape juice instead of white wine. Love it. Will use again and add the mushrooms next time since we live them. Very easy to make. One pot. Having over fettuccine.

 

[Don426]

Very good. I love the flavor. I definitely will be making this again.