Chicken Cacciatore
Recipe: #5503
May 21, 2012
Categories: Chicken, Italian, Romantic Dinner, Sunday Dinner Kosher, No Eggs, Canned Tomatoes, Chicken Dinner, Italian Dinner, more
"This is a classic Italian dish made many different ways by many different cooks, my family really enjoys this version I prefer to use all chicken thighs, it's not worth making this recipe using all boneless-skinless breasts they become very dry during the long cooking times, leave the skin on whatever parts you decide to use"
Ingredients
Nutritional
- Serving Size: 1 (386.8 g)
- Calories 663.5
- Total Fat - 51.5 g
- Saturated Fat - 14.4 g
- Cholesterol - 97.9 mg
- Sodium - 3217.1 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 6.1 g
- Sugars - 5.6 g
- Protein - 33.5 g
- Calcium - 92.8 mg
- Iron - 2.8 mg
- Vitamin C - 29.6 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Heat the oil in a large pot over medium heat, season chicken pieces with salt and pepper then brown the chicken pieces well on both sides (2-3 minutes per side). Remove the chicken to a plate.
Step 2
Add the mushrooms, onions, peppers, celery to the pan drippings, and sauté until soft, about 5 minutes. Add the garlic, and cook another minute or two.
Step 3
Add the white wine; cook on medium heat until some of the alcohol has evaporated, about 10 minutes. Add the chicken back to the skillet.
Step 4
Add in the chopped tomatoes with juice, chicken broth, oregano and parsley. Simmer on low, uncovered for about 1 hour seasoning the sauce with salt and pepper during cooking. Add in olives the last 10 minutes of cooking time.
Tips
No special items needed.