Back in the 70’s, I came across this recipe in a Hunts cookbook. The original recipe called for water, but substituting a dry, white wine for the water really makes the flavors pop. The rich tomato sauce is beyond flavorful. Serve the sauce over a side of pasta, such as spaghetti. A slice or two of garlic bread would go nicely with this dish,
Chicken Cacciatore
Course: UncategorizedServings
6
servingsIngredients
3 lb. chicken, cut up
Flour
3 Tablespoons olive oil
1 teaspoon dried thyme
2 cloves garlic, minced
15 ounce can tomato sauce
½ lb. sliced mushrooms
½ teaspoon dried oregano
¾ cup sliced green pepper
1/3 cup wine
1 Tablespoon dried parsley
2 cups sliced onions
¾ teaspoon salt
1/8 teaspoon black pepper
Directions
- Preheat oven to 350 degrees
- Wash chicken pieces and pat dry with a paper towel
- Coat chicken pieces with flour.
- Heat olive oil in a large skillet.
- Brown chicken in oil for 4-5 minutes per side
- Remove chicken from skillet and set aside.
- In the skillet, sauté the onions & green peppers for 3 minutes
- Add the garlic and saute another minute.
- Add the mushrooms and saute for another 3 minutes.
- 10. Add the tomato sauce, wine, parsley, oregano, thyme, olives, salt and pepper and mix well.
- 11. Add the chicken back to the skillet, cover and bake at 350 degrees for 45-50 minutes
- or until internal temperature reaches 165 degrees.
- 12. Serve over pasta, such as spaghetti.
- Note: If your skillet is not ovenproof, transfer all ingredients to a covered casserole dish and bake as instructed.
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