Chicken Cacciatore

Photo by Dorothy J.

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

3

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

3

servings

Ingredients

  • # 3/4 cup all-purpose flour for coating (optional)

  • # 1/8 teaspoon salt

  • # 1/8 teaspoon ground black pepper

  • # 3/8 (4 pound) chicken, cut into pieces or use chicken tenders cut up in bite size pieces

  • # 2-1/4 teaspoons olive oil (optional)

  • # 3/8 onion, chopped

  • # 3/4 clove garlic, minced

  • # 3/8 green bell pepper, chopped

  • # 3/8 (14.5 ounce) can Italian stewed tomatoes

  • # 2 T tomatoe paste

  • # 1/8 teaspoon dried Italian seasoning

  • # 1/2 cup red wine

  • # 3/4 cup fresh mushrooms, quartered

Directions

1. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet. 2. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat. 3. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

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