Chicken Cacciatore

20 Dec

Chicken Cacciatore which translates in Italian to Hunter`s Chicken is this simple man`s plan to healthier eating today.  Chicken browned over high heat, a suate of mixed vegetables to the same pot, add a little wine, herbs & spices & finish in the oven until you get absolute yum. This is a classic comfort dish you need to make!!
Here`s what you`ll need:
Chicken-6-8 pieces with skin. legs, thighs, breasts, whatever you like.
Flour-1 cup for dredging
Olive Oil & Butter
Onion-1 rough chop
Bell Pepper- I used 1 each red, yellow & green, rough shop.
Mushrooms- 8 oz halved
Tomato-I used 12oz diced & about 8 oz cherry but use what ever you have or like
Garlic- 4 cloves minced
White Wine-3/4 cup or so
Oregano, Basil, Rosemary, Thyme-dried, 1 teaspoon each
Red Pepper Flakes-1 teaspoon (optional)
Parsley- chopped

Preheat your oven to 350 degrees.

Season your chicken with salt & pepper. Dredge in flour & shake off any excess. Heat a splash of olive oil & a tablespoon butter over medium high heat in a large skillet (with lid). Working in batches brown your chicken pieces & remove to a plate.

 

 

 

 

Prep your veggies.

 

 

 

Chicken browned.

 

 

 

In the same skillet add the onion, bell peppers, garlic, red pepper flakes, herbs, a bit of salt & pepper and cook 3-4 minutes stirring occasionally.

 

 

Add the mushrooms, cook for another couple of minutes. Add the wine, give a stir & cook another minute or two.

 

 

 

Add in the tomatoes & stir, bringing to a simmer.

 

 

 

Place the chicken pieces on top of the veggie mix. Put on the lid and into the oven for about 30 minutes.

 

 

 

Remove the lid, crank up the heat to 425 & return the pot  for another 10 minutes.

 

 

 

Remove & plate.

 

 

Serve over your favorite pasta, rice, quinoa or whatever floats your boat to absorb the wonderful sauce. Congrat`s, you`ve just made Chicken Cacciatore!

 

Chicken Cacciatore

Chicken Cacciatore

Ingredients

  • Chicken-6-8 pieces with skin. legs, thighs, breasts, whatever you like.
  • Flour-1 cup for dredging.
  • Olive Oil & Butter
  • Onion-1 rough chop
  • Bell Pepper- I used 1 each red, yellow & green, rough shop.
  • Mushrooms- 8 oz halved
  • Tomato-I used 12oz diced & about 8 oz cherry but use what ever you have or like.
  • Garlic- 4 cloves minced
  • White Wine-3/4 cup or so
  • Oregano, Basil, Rosemary, Thyme-dried, 1 teaspoon each
  • Red Pepper Flakes-1 teaspoon (optional)
  • Parsley- chopped

Instructions

  1. Preheat your oven to 350 degrees.
  2. Season your chicken with salt & pepper. Dredge in flour & shake off any excess.
  3. Heat a splash of olive oil & a tablespoon butter over medium high heat in a large skillet (with lid). Working in batches brown your chicken pieces & remove to a plate.
  4. Prep your veggies.
  5. In the same skillet add the onion, bell peppers, garlic, red pepper flakes, herbs, a bit of salt & pepper and cook 3-4 minutes stirring occasionally.
  6. Add the mushrooms, cook for another couple of minutes.
  7. Add the wine, give a stir & cook another minute or two.
  8. Add in the tomatoes & stir, bringing to a simmer.
  9. Place the chicken pieces on top of the veggie mix. Put on the lid and into the oven for about 30 minutes.
  10. Remove the lid, crank up the heat to 425 & return the pot for another 10 minutes.
  11. Remove & plate.
  12. Serve over your favorite pasta, rice, quinoa or whatever floats your boat to absorb the wonderful sauce.
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://www.chileandsalt.com/chicken-cacciatore/

2 thoughts on “Chicken Cacciatore

    • Hi Sheila, I used legs, thighs & breasts and all were cooked through beautifully. I would stick to the same, about 30 minutes at 350 covered & then 10 more minutes uncovered at 425. Let me know how it works out!!

Leave a Reply

Your email address will not be published.