Chicken Cacciatore by Robyn Stone

By srumbel

Chicken Cacciatore Recipe - Chicken Cacciatore made in a flavorful tomato sauce and tender chicken is a simple, yet comforting Italian classic at its best.
Author: Robyn Stone | Add a Pinch

Ingredients

• 2 tablespoons olive oil
• 8 pieces of chicken (thighs, legs, or breasts)
• 1 teaspoon kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1/2 medium onion, chopped
• 3 ribs celery, sliced
• 2 garlic cloves, minced
• 2 tablespoons fresh chopped Italian parsley or 1 tablespoon dried parsley
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves
• pinch crushed red pepper flakes
• 8 ounces mushrooms, sliced
• 1 large green bell pepper, sliced into thin strips
• 1/2 cup chicken stock
• 1 (28 ounce) can crushed tomatoes, in juice

Details

Preparation time 5mins
Cooking time 55mins

Preparation

Step 1

Add 1 tablespoon of the olive oil to a large skillet set over medium-high heat.
Season both sides of the chicken pieces with ½ teaspoon salt and ½ teaspoon black pepper.
Add the chicken to the skillet and brown it, cooking in batches, for 5 minutes on each side. Transfer the cooked chicken to a plate as they are done.
Reduce the heat to medium and add the remaining olive oil to the skillet. Stir in the onion, celery, and garlic and cook until the vegetables have softened, about 3 minutes.
Add the parsley, rosemary, red pepper flakes, bell pepper, and mushrooms. Stir in the chicken stock and crushed tomatoes and cook until the stock has reduced by about half.
Reduce the heat to low, return the chicken to the sauce, add the remaining salt and pepper, cover and cook for 30 minutes.
Serve warm over rice, pasta or with potatoes.

Serves: 65