Everyone's Favorite Chicken Cacciatore Recipe
Ingredients
| All purpose flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 lbs skinless chicken thighs | ||
| Olive oil | 2 Tablespoon | |
| Onion | 1 Small, chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Mushrooms | 3 Cup (16 tbs), sliced | |
| 1/2 cup white wine or chicken stock | ||
| Tomatoes | 1 Can (10oz), chopped | |
| 1/3 cup chopped sun-dried tomatoes | ||
| 1/4 cup chopped fresh basil or parsley | ||
Directions
1. In a heavy plastic bag, shake together flour, salt and pepper. In batches, toss chicken to coat, shaking off excess.
2. In a large Dutch oven, heat half the oil over medium-high heat. Brown chicken on all sides. Remove to a plate. Add remaining oil; cook onion, garlic and mushrooms, stirring, for 5 minutes or until softened.
3. Add wine; return chicken and any juices to pan along with canned and sun-dried tomatoes. Bring to a boil; reduce heat, cover and simmer for 35 minutes or until chicken is tender. Stir in basil; season with salt and pepper to taste.
2. In a large Dutch oven, heat half the oil over medium-high heat. Brown chicken on all sides. Remove to a plate. Add remaining oil; cook onion, garlic and mushrooms, stirring, for 5 minutes or until softened.
3. Add wine; return chicken and any juices to pan along with canned and sun-dried tomatoes. Bring to a boil; reduce heat, cover and simmer for 35 minutes or until chicken is tender. Stir in basil; season with salt and pepper to taste.
Chef
