Chicken Cacciatore Recipe
Chicken cacciatore is a classic chicken recipe. This skillet cooked chicken cacciatore is prepared with vegetables like tomatoes, green pepper along with mushrooms. Saucy and peppy with oregano for flavor, the chicken in cooked to tenderness and can be served with rice or noodles.
Ingredients
1/3 cup all-purpose flour
2 1/2- to 3-pound broiler-fryer chicken, cut up
1/4 cup Oil
1 medium onion, thinly sliced and separated into rings
1/2 cup chopped green pepper
2 cloves garlic, minced
1 can (16 ounces) whole tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) sliced mushrooms, drained
3/4 teaspoon salt
1/2 teaspoon dried oregano leaves
Hot cooked noodles
Directions
Place flour in large plastic food storage bag.
Add a few chicken pieces.
Shake to coat.
Remove chicken from bag.
Repeat with remaining chicken.
Heat Oil in large skillet.
Add chicken.
Brown over medium-high heat.
Remove chicken from skillet; set aside.
Add onion, green pepper and garlic to skillet.
Saute over moderate heat until tender.
Add tomatoes, tomato sauce, mushrooms, salt and oregano, stirring to break apart tomatoes.
Place chicken pieces on top of tomato mixture.
Cover.
Reduce heat.
Simmer 30 to 40 minutes, or until chicken is tender and meat near bone is no longer pink.
Add a few chicken pieces.
Shake to coat.
Remove chicken from bag.
Repeat with remaining chicken.
Heat Oil in large skillet.
Add chicken.
Brown over medium-high heat.
Remove chicken from skillet; set aside.
Add onion, green pepper and garlic to skillet.
Saute over moderate heat until tender.
Add tomatoes, tomato sauce, mushrooms, salt and oregano, stirring to break apart tomatoes.
Place chicken pieces on top of tomato mixture.
Cover.
Reduce heat.
Simmer 30 to 40 minutes, or until chicken is tender and meat near bone is no longer pink.
