Chicken Cacciatore Recipe

  • 1 three pound chicken cut up or 2-3 llb legs and thighs
  • olive oil to cover bottom of pan
  • 2 medium onions sliced thin
  • 2 bell peppers sliced thin
  • 2 cloves garlic diced
  • 1 small package sliced portobello mushrooms
  • 16 oz diced tomatoes (canned or fresh)
  • 8 oz can tomato sauce
  • 1 tsp salt
  • ¼ tsp white pepper
  • 1 teaspoon fresh oregano
  • 1 teaspoon thyme
  • 3 stalks celery diced finely
  • 2 bay leaves
  • ¼ cup white wine
  • Parsley to sprinkle on finished dish

Chicken Cacciatore Recipe

  1. Preheat oven to 400 degrees
  2. Cover bottom of iron skillet with olive oil and heat until a slow sizzle appears.
  3. On the stovetop Brown chicken on all sides, remove and drain well.
  4. In same skillet, cook onions, bell peppers and garlic until tender but not brown.
  5. Add in mushrooms, stir on stovetop until just limp
  6. Remove from heat.
  7. Combine remaining ingredients in a large bowl and stir to mix.
  8. Return Chicken to skillet and cover with tomato mixture
  9. Cover andPlace skillet into preheated oven for approximately 30 minutes
  10. Stir in ¼ cup white wine
  11. Cook uncovered for another 15 min or until chicken is tender and cooked through
  12. Turn occasionally
  13. Remove from oven and cover until cooled,
  14. Remove bay leaves, and ladle sauce over chicken on plate
  15. Sprinkle generously with Parsley

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