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Kittencals Chicken Cacciatore

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Ingredients

Adjust Servings:
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

Nutritional information

757.3
Calories
466 g
Calories From Fat
51.8 g
Total Fat
11.3 g
Saturated Fat
157.9 mg
Cholesterol
570 mg
Sodium
31.1 g
Carbs
5.6 g
Dietary Fiber
10.2 g
Sugars
40.2 g
Protein
420g
Serving Size

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Kittencals Chicken Cacciatore

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    Cuisine:

    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. 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!

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Kittencal’s Chicken Cacciatore, Coating in flour then browning firstly will insure your chicken will be moist and tender and also add extra flavor to this dish, you will need a large skillet for this or you may use a pot, use my wide 5-quart chicken fryer skillet — if you are not an olive-lover you may omit, they really do add flavor to this dish, but do not use black olives — adjust the chili flakes to suit heat level, using good-quality canned Italian diced tomatoes will only improve the flavor of this dish also for the best flavor I would strongly suggest to use only skin-on bone-in chicken for this — made as stated this make a delicious restaurant-quality dish paired with cooked pasta and sprinkled with freshly grated Parmesan cheese on top , 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 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!, I made this last night and it was Yummy! I only used 4 chicken thighs and reduced the recipe in half! Loved it I served it with cavatappi pasta!


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    Steps

    1
    Done

    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).

    2
    Done

    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).

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Add in Fresh Garlic, Chili Flakes, Oregano and Basil; Cook Stirring For 2 Minutes.

    6
    Done

    Add in Tomato Paste; Cook Stirring Constantly For 2 Minutes.

    7
    Done

    Add in Diced Tomatoes With Juice, Chicken Broth and Wine, Olives, Seasoned Salt and Bay Leaf; Bring to a Boil.

    8
    Done

    Reduce Heat to Low and Simmer Covered For About 15 Minutes Stirring Occasionally (just to Blend the Flavors).

    9
    Done

    Return the Browned Chicken Back to the Skillet (carefully Turn the Chicken to Coat With the Sauce).

    10
    Done

    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.

    11
    Done

    Season Sauce With More Salt If Desired and Black Pepper About Halfway Through Cooking.

    12
    Done

    Serve With Cooked Pasta.

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    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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