Chicken Cacciatore
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
YIELD: 6 servings.
This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. —Barbara Roberts, Courtenay, British Columbia
Ingredients
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1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
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1/4 cup all-purpose flour
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Salt and pepper to taste
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2 tablespoons olive oil
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2 tablespoons butter
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1 large onion, chopped
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2 celery ribs, sliced
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1 large green pepper, cut into strips
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1/2 pound sliced fresh mushrooms
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1 can (28 ounces) tomatoes, drained and chopped
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1 can (8 ounces) tomato sauce
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1 can (6 ounces) tomato paste
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1 cup dry red wine or water
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1 teaspoon dried thyme
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1 teaspoon dried rosemary, crushed
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1 teaspoon dried oregano
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1 teaspoon dried basil
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3 garlic cloves, minced
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1 tablespoon sugar
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Hot cooked pasta
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Grated Parmesan cheese
Directions
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1.
Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.
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2.
In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
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3.
Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
Nutrition Facts
1 serving: 517 calories, 25g fat (8g saturated fat), 112mg cholesterol, 790mg sodium, 28g carbohydrate (13g sugars, 6g fiber), 39g protein.
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