Chicken Cacciatore
Ready In: 1 hr 15 mins
Serves: 4-5
Ingredients
- 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 1/2ounce) can chicken broth
- 1 (28 ounce) can of 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
Directions
- 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.
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