Kittencal's Chicken Cacciatore
Created by KittenCal on August 8, 2011
- Servings: 6
- Prep Time: 25m
- Cook Time: 90m
- Recipe #50
Ingredients
- 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)
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.
Nutritional Facts
- Serving Size: 1 (478.8 g)
- Calories 611.6
- Total Fat - 40.9 g
- Saturated Fat - 11.6 g
- Cholesterol - 212.4 mg
- Sodium - 297.2 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 3.7 g
- Sugars - 5.1 g
- Protein - 42 g
- Calcium - 86.7 mg
- Iron - 3.2 mg
- Vitamin C - 45.4 mg
- Thiamin - 0.6 mg