Kittencal's Chicken Cacciatore
photo by Food.com
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 8 bone-in chicken thighs (can reduce if desired)
- 1⁄2 cup all-purpose flour
- 1 teaspoon garlic powder
- 6 tablespoons olive oil
- 1⁄2 lb fresh mushrooms, sliced (or use a 10-ounce can sliced mushrooms, drained)
- 1 medium onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 2 tablespoons fresh minced garlic
- 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 tablespoons tomato paste (1/2 small can)
- 1 (28 ounce) can diced tomatoes, undrained
- 3⁄4 cup chicken broth
- 1⁄3 cup dry white wine
- 1⁄3 - 1⁄2 cup sliced green olives (you may omit if desired, I suggest to add them in)
- 1 teaspoon seasoning salt (or use white salt, or to taste)
- fresh ground black pepper
- 1 large bay leaf (to taste)
directions
- Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet).
- In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess).
- Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside.
- Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet.
- Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.
- Add in tomato paste; cook stirring constantly for 2 minutes.
- Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil.
- Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors).
- Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce).
- Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking.
- Season sauce with more salt if desired and black pepper about halfway through cooking.
- Serve with cooked pasta.
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Reviews
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This is a winner, as always. Only change was there was just too much to cook in the largest skillet I could find, so I started out cooking it in the skillet then transfered all of it to my crockpot. Served on a bed of spaghetti. Wonderful. Just as good as my local Italian restrauant, Kittencal. Made in honor of Kittencal, I'm thinking of you and your family.
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I made this recipe last night and it was delicious! I halved the recipe but next time I will only halve the amount of chicken and still make full amount of sauce as it was so good. Only made a couple of minor changes. I used red bell pepper instead of green. I did not have canned diced tomatoes so used a can of stewed tomatoes which I think enhanced the recipe. After all this is a "stew" isn't it? I left out the olives because I hate olives. Served it over spaghetti. Even my picky eater loved it!
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