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Kittencal's Chicken Cacciatore

Here's how you make Kittencal's Chicken Cacciatore
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  • Servings: 6
  • Prep: 25m
  • Cook: 90m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 1/2 pounds bone-in skin-on chicken thighs (8 thighs)
  • 1/3 cup all-purpose flour
  • 1 tablespoon garlic salt
  • 2 teaspoons black pepper
  • Olive oil, as needed
  • 1/2 pound fresh mushrooms (white button mushrooms, sliced)
  • 1 medium yellow onion (chopped)
  • 1 green bell pepper (seeded and chopped)
  • 4 large garlic cloves, minced (garlic lovers can use more)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (or adjust to suit heat level)
  • 1 teaspoon dried oregano (rubbed between fingers to release the flavor, do the same with the basil)
  • 1 teaspoon dried basil
  • 3 tablespoons tomato paste (about 1/2 small can, freeze the rest to use for another time)
  • 1 can (28 ounce) diced tomatoes (undrained)
  • 3/4 cup chicken broth
  • 1/3 cup dry white wine
  • 1/3 cup green olives (sliced, can use a little more, do not use black olives)
  • Salt and freshly ground black pepper
  • 1 bay leaf (optional but good to add in)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 11: About halfway through cooking you may season with more salt if needed.

  • Step 12: Remove the bay leaf and serve the sauce and chicken over cooked pasta.

We hope you enjoy this recipe!

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