Chicken Cacciatore

Chicken Cacciatore is a tasty, Italian chicken dish that originated from central Italy. It combines fresh chicken, mushrooms and peppers in a traditional tomato sauce. It usually falls right off the bone if cooked for the right amount of time and is served over crushed spaghetti or egg noodles. It can be served at lunch time or dinner and is the perfect comfort, winter meal.










Recipe


Ingredients

8 chicken thighs, bone in and skin on
3 tbs. olive oil
salt
pepper
1 large onion, chopped
8 ounces fresh mushrooms, sliced
3 cloves garlic
1/2 tsp, crushed red pepper
2 tbs. flour
1 cup dry white wine
14.5 oz. canned diced tomatoes
2 tbs. tomato paste
A few bay leaves
1 tbs. thyme (can be dried)
1 tsp. dried oregano
1 large red or green bell pepper, chopped

Instructions

1. Season the chicken with salt and pepper. Heat a large Dutch oven or skillet over medium heat with olive oil. Start browning the chicken in pan, 5 minutes on each side. Reserve the drippings in pan.

2. Add the onion and mushrooms to the pan. Cook over medium heat until vegetables are brown and translucent.

3. Add the garlic and red pepper flakes to the pan and sauté. Stir in the flour and continue cooking for one more minute. 

4. Add the wine, tomatoes, tomato paste, bay leaves, herbs and red bell pepper.

5. Add the chicken back to the pan, pressing them into the sauce so they're engulfed. Bring to a boil, cover and reduce heat to low. Simmer until chicken is tender, about 40-45 minutes. You can turn the chicken pieces over half way thru the cooking time to ensure even cooking. Serve hot with your choice of broken spaghetti or egg noodles.  





Check out this Zakarian by Dash Cast Iron Dutch Oven:

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