I was talking a friend the other day about chicken, and he confessed that Chicken Cacciatore was his absolute favorite chicken dish. I told him I had written a recipe for that dish as one of my articles and he was all excited to check it out.
I was talking a friend the other day about chicken, and he confessed that Chicken Cacciatore was his absolute favorite chicken dish.
After looking through all my archived articles, however, I discovered I had not done Chicken Cacciatore. Serve it over pasta or rice and enjoy.
Chicken Cacciatore
1 whole chicken, cut into 10 pieces (2 wings, 2 thighs, 2 drumsticks, 2 breasts, still on the bone and halved widthwise)
1 yellow onion, medium diced
1 red pepper, medium diced
10-12 mushrooms, quartered
2 garlic cloves, diced
1 14.5-oz. can whole tomatoes, cut into large dice
½ C dry white wine
½ C chicken broth
1 t oregano
1 t thyme
1½ T fresh basil, rough chopped
2 T oil
2 T butter
½ C flour
Salt & pepper
Get the oil hot in a heavy skillet. Season the chicken with salt and pepper, dredge in the flour and brown off on all sides in the skillet. Remove the chicken to a plate and add the butter, onion and red pepper and cook until they start to soften.
Add the garlic and stir for about half a minute before adding the mushrooms. When the mushrooms start to brown, add the white wine and let reduce by half. Add the tomatoes with the juice, stock, oregano and thyme and bring to a simmer.
Return the chicken to the pan covering it with sauce as much as possible. Place the pan into the oven for about 20 to 30 minutes or until the chicken is done. Sprinkle with fresh basil and season with salt and pepper to taste.
