Breanne's Chicken Cacciatore |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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I made this from Offerings From the Oven -cookbook I received from my swap partner, BB502. I made using skin-on/bone-in large chicken thighs, using full sauce and seasonings, for 2 thighs. having 3+ hours time in the oven, reminded me of an old I Hate to Cook Book recipe, made frequently when we were first married. Chicken is done to falling off the bone, served with penne. Ingredients:
1 (2 1/2-3 lb) broiler chickens, cut into pieces |
2 medium onions, thinly sliced |
2 garlic cloves, minced |
1/2 teaspoon salt |
1 teaspoon pepper |
2 teaspoons dried oregano |
1/2 teaspoon dried basil |
1 bay leaf |
1 (14 1/2 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
1 cup fresh mushrooms, sliced |
1/2 cup dry white wine, water or 1/2 cup chicken broth |
hot cooked pasta |
Directions:
1. Place sliced onions in bottom of baking dish.
2. Top with chicken parts.
3. Add seasonings, tomatoes, sauce, mushrooms, and wine, in that order.
4. Cover tightly with foil.
5. bake at 325* for 3 hours.
6. Discard bay leaf before serving.
7. Serve with pan sauces over hot cooked pasta.
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