Kittencal's Chicken Cacciatore Recipe

"I recommend to use only skin on chicken, using good quality canned Italian tomatoes will only improve the flavor of this dish, you will need a large skillet for this, a large electric skillet will work or make in a Dutch oven… try not to omit the green olives these are what makes this dish so special! Paired with cooked pasta then topped with freshly grated Parmesan cheese this is a restaurant quality dish that you can easily make at home, get ready for rave reviews all around when you serve this to family and/or friends! Coating in flour then browning in oil will seal in the juices and improve the flavor so please do not omit that step"

Step by Step Method

Step 1

Heat olive oil in a large skillet over medium-high heat (just use enough oil to coat the bottom of your skillet or pot).

Step 2

In a shallow bowl, combine the flour with garlic salt and black pepper, then coat all the chicken pieces lightly in the flour mixture shaking off any excess.

Step 3

Cook the chicken in hot oil on both sides until lightly browned (about 3 minutes per side) remove to a plate or bowl.

Step 4

Add in mushrooms, onions and green bell pepper; cook stirring with a wooden spoon for 3-4 minutes or until softened and scraping any browned bits that have accumulated on the bottom of the skillet.

Step 5

Add in garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.

Step 6

Add in tomato paste; cook stirring for 2 minutes.

Step 7

Add in diced tomatoes with juice, chicken broth, wine, olives and bay leaf; bring to a boil.

Step 8

Reduce heat to low and simmer uncovered for about 12-15 minutes stirring frequently just to blend the flavors.

Step 9

Season with salt and pepper, then add the browned chicken back to the skillet turning the chicken to coat with the sauce.

Step 10

Reduce heat to low and simmer semi-covered for about 1-1/4 hours stirring the sauce gently and occasionally and turning the chicken pieces over in the sauce a few times during cooking.