Prep 30 mins
Cook 45 mins
My mother used to made chicken cacciatore and we lost the recipe. After searching on the internet and trying recipes, we finally found the one. It tastes exactly like the one we found. The only difference is we adjusted the amount of red pepper flakes and noted it in the recipe. We always serve this like mom did with mashed potatoes but you could also use rice or pasta. The recipe is from Keith Young.
- flour to coat chicken
- 2 -3 lbs chicken (cut up)
- 3⁄4 cup olive oil
- 6 garlic cloves, peeled and halved
- 10 to 12 ounces sliced white mushrooms
- 1 large onion, peeled and sliced
- 2 green bell peppers, cored, seeded and sliced in 1/2 inch strips
- 2 red bell peppers, cored, seeded and sliced in 1/2 in strips
- 1 cup dry white wine
- 1 (15 1/2 ounce) can chicken broth
- 1 (28 ounce) canof whole tomatoes with their juice, crushed
- 1 pinch red pepper
- kosher salt
- 1 teaspoon dried oregano
- 2 -3 tablespoons tomato paste
- 6 leaves fresh basil, chopped
- Place four in a shallow dish
- coat chicken, shake off any excess.
- Heat oil in large sauce pot over medium heat (we used a large soup pot).
- Add chicken in batches and
- fry golden brown on all sides.
- Remove chicken and set aside.
- add garlic to the pan and cook and cook until it turns golden brown.
- Add mushrooms and saute 5 to 7 minutes or.
- until they release most of their liquid.
- add onions and bell peppers.
- saute until vegetables are soft, about 6 minutes.
- add wine and let it reduce about 1 minute.
- add chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste.
- Return chicken to pot and bring to boil, stirring constantly.
- Turn down heat and simmer 30 to 45 minutes.
- Stir in fresh basil just before serving.