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Chicken Cacciatore

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Ingredients

  • 4 T cooking fat
  • 1 pound chicken legs (bone-in, skin-on)
  • 1/2 pound chicken thighs (boneless)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 onion, minced
  • 1/2 red bell pepper, finely diced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon capers, drained
  • 1 14.5 oz. can diced tomatoes
  • 1 cup chicken broth or water
  • 1 tablespoon fresh basil leaves, rough chopped

Details

Preparation

Step 1

In a large skillet with high edges, heat 2 T of the cooking fat over medium-high heat, swirling to coat the bottom of the pan. Season the chicken with the salt and pepper and place in the pan. Sear the chicken until golden brown, about 3 minutes on each side. Remove the chicken from the pan and set aside.

With the same pan still on medium-high heat, add the remaining 2 T of cooking fat, onions, and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent. Add the mushrooms and continue to cook, stirring for 2 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the capers and diced tomatoes.

Return the chicken to the pan and cover everything with the chicken broth or water. Reduce the heat to medium and bring everything to a simmer. Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160 degrees F, about 30 minutes.

Garnish with the chopped basil and serve.

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