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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I love chicken cacciatore and this is one of my favorites. Ingredients:
1 large chicken, cut in pieces |
1 lb chicken thighs or 1 lb chicken breast, bone-in |
3 (14 1/2 ounce) cans diced tomatoes |
2 (14 1/2 ounce) cans tomato sauce |
1 large vidalia onion, cut into pieces |
1 large green pepper, cut into pieces |
1 large yellow pepper, but into pieces |
1 large red pepper, cut into pieces |
1 lb mushroom, cut in pieces |
2 teaspoons minced garlic |
1 teaspoon red pepper flakes |
4 tablespoons olive oil |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon sugar |
salt and pepper |
pasta |
Directions:
1. Heat large pot over medium heat with 2 tablespoons olive oil.
2. Salt and pepper the chicken pieces and brown in batches without over-crowding the pan until browned on both sides.
3. Remove chicken to a bowl and add remaining olive oil, garlic and red pepper flakes to pot.
4. Cook 30 seconds until garlic is fragrant.
5. Add the onions and cook for 2 minutes.
6. Add the peppers and cook until starting to soften then add the mushrooms and cook an additional 2 minutes.
7. Add the chicken, sauce, tomatoes and juices and stir.
8. Add basil, oregano, sugar, salt and pepper.
9. Bring to a boil and then reduce heat and cook until chicken is cooked through.
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