Chicken Cacciatore
The best
Cacciatore chicken in a rich and rustic sauce with chicken falling from the
bones is a simple Italian comfort at its best! The authentic Cacciatore chicken
is an Italian classic and you will never get a home cooked meal as succulent as
this recipe! Easy to do and loved by the whole family!
Ingredients
- pepper to taste
- 1 tablespoon salted butter
- salt to taste
- 1 red bell pepper sliced
- 1/4 cup all-purpose flour
- 1 yellow bell pepper sliced
- 1 small white onion diced
- 6 ounces tomato paste
- 2 teaspoons minced garlic
- 1/4 cup heavy cream
- 8 ounces mushrooms sliced
- 1/2 cup cooking wine
- 15 ounces crushed tomatoes
- 8 ounces tomato sauce
- 2 tablespoons fresh or dried parsley for garnish
- 2 tablespoons extra virgin olive oil
- 6 boneless skinless chicken thighs
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons grated Parmesan cheese
Instructions
First, In a
large skillet, heat oil and butter over medium-high heat. Salt and pepper the
chicken legs and coat with flour. Brown the chicken in the pan for 3 minutes on
each side until golden brown. Remove from pan and set aside.
Then, Add
the onions, peppers and mushrooms to the pan and cook until softened, about 7
to 10 minutes, stirring occasionally. Add the tomato paste, garlic, Italian
seasoning and red pepper flakes and cook for 1 to 2 minutes.
Pour wine,
heavy cream, crushed tomatoes and tomato sauce and stir to mix.
Return the
chicken to the saucepan and simmer until the chicken is cooked to an internal
temperature of 165 degrees Fahrenheit, about 15 minutes. Taste and salt and
pepper at will.
Serve hot
and garnish with chopped parsley and parmesan cheese, optional. Happy
Cooking Time.
