Chicken Cacciatore Recipe

Teriffic chicken cacciatore recipe! Easy too. My mother-in-law was Italian and I could never even come close to her Chicken Cacciatore. This recipe tops hers!

Original recipe makes 4 servings

– 2 cups all-purpose flour for coating

– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
– 1 (4 pound) chicken, cut into pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 green bell pepper, chopped
– 1 (14.5 ounce) can diced tomatoes
– 1/2 teaspoon dried oregano
– 1/2 cup white wine
– 2 cups fresh mushrooms, quartered
– salt and pepper to taste

– In a plastic bag, combine the flour, salt and pepper. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until nicely browned, about 5 minutes, then turn over and lightly brown the other side. Remove from skillet.
– Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and cook the chicken on a low simmer until the thighs are tender, about 30 to 40 minutes.
– Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

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