3 lb Chicken, quartered 1/2 c Flour 1 t Salt 1/8 ts Black Pepper 1/4 c Butter or Olive oil (can be mixed ) 1 md Onion, sliced 1/2 lb Mushrooms, fresh sliced 1 Clove Garlic, minced 12 Olives, ripe whole 4 oz Tomato puree OR 1 c Canned 1/2 c Claret wine or sherry Dust chicken parts with flour which has been well mixed with salt and peppe. Saute in butter(or olive oil) until golden brown. Add remaining ingredients, cover, and simmer over low heat for 20-30 mins.
How To make Chicken Cacciatore2's Videos
Chicken cacciatore
Making Chicken Cacciatore
This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.
Ingredients 2 tablespoons olive oil 1 whole roasting chicken, cut in quarters 1 large onion, sliced 8 ounces fresh mushrooms, quartered 1 pinch salt 1 pinch ground black pepper 4 cloves garlic, sliced 3 sprigs rosemary 1 teaspoon dried oregano ½ teaspoon red pepper flakes, or to taste 1 cup tomato sauce ½ cup water salt and ground black pepper to taste 2 red bell peppers, sliced 2 green bell peppers, sliced
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). 2. Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices. 3. Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water. 4. Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken. 5. Cover and cook in the preheated oven for 1 hour 15 minutes.
What's better than chicken in red wine and tomato sauce then smothered with cheese?
Chicken Cacciatore (Hunters Chicken)
2 full chicken legs disjointed or 4-6 bone in chicken thighs depending on size Salt and freshly ground black pepper 1 cups Chianti or other red wine such as Shiraz or Merlot 4 bay leaves 2 sprigs fresh rosemary 4 cloves of sliced garlic divided Anchovies 2fillets or 1tsp anchovy paste Flour for dredging 2tbsp Olive oil 500ml (1can) plum tomatoes Grated mozzarella cheese
Marinate the chicken pieces in the wine with the salt and pepper, bay leaves, sliced garlic and rosemary sprigs overnight or for at least an hour Remove the chicken from the marinade, reserve the marinade for later, pat dry and dredge in flour Heat and oven proof pan on medium and add 1tbsp olive oil Fry the chicken pieces until golden brown and set aside Reduce the heat under the pan and gently fry the chopped garlic until golden Add the tomatoes, breaking them up with a spoon, and the chicken pieces Add the reserved marinade and bring to a strong simmer – check for seasoning Bake uncovered in a preheated 350F oven for 1 ½ hours Meanwhile cook your fettuccini and drain Place in a heat proof serving dish or individual pasta dishes and nestle the chicken pieces on top Remove the bay leaves and rosemary Sprinkle with a generous amount of the cheese and place under the broiler to melt